These Sourdough Peanut Butter Cookies are soft and chewy with a balanced salty-sweet flavor. Made with natural peanut butter and excess sourdough discard, this easy sourdough discard recipe is perfect for beginners.
When I first started baking with sourdough, I never thought I'd be making peanut butter cookies with sourdough discard. But, oh my goodness, you absolutely must give it a try!
These sourdough discard peanut butter cookies are better than any peanut butter cookie I've ever had. Even my fiancé, who claims to not like peanut butter cookies, devoured them.
The sourdough discard imparts a subtle, unique flavor to these cookies, adding depth without an overpowering sour taste. They also have a soft and chewy texture that makes you crave them again and again.
Today, I’m walking you through how to make the best sourdough peanut butter cookies, including which ingredients to use, tips for success, and suggestions for personalized mix-ins to make them extra delicious.
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Ingredients & Substitutions
Here are some notes on key ingredients. For a full list of ingredients, check out the recipe card below.
- Sourdough Discard- I developed this recipe using 100% hydration sourdough starter discard. Whether you have an active sourdough starter or discard, both work well. The starter adds moisture and enhances the flavor of the cookies. If you're new to sourdough, check out my post on how to make sourdough starter from scratch.
- Natural Peanut Butter- Opt for creamy natural peanut butter made with only peanuts and salt. I haven't tested the recipe with other types of peanut butter so I can't guarantee the same cookie texture with alternatives.
- All-Purpose Flour- For best results, use a food scale to measure the flour. Over-measuring may result in dry, crumbly cookies. If you don't have a scale, spoon the flour into a measuring cup and level it with a flat edge.
- Brown Sugar- Brown sugar adds moisture to the cookies, contributing to their soft and chewy texture.
- Granulated Sugar- Adds sweetness and balances the saltiness of the peanut butter and kosher salt.
- Unsalted Butter- Soften the butter at room temperature for easy creaming with sugar.
- Egg- The egg binds the ingredients together and contributes to the structure of the cookies.
- Vanilla Extract- Gives the cookies a subtle vanilla flavor that pairs well with peanut butter.
- Baking Soda- Helps the cookies rise and contributes to their soft texture.
- Kosher Salt- Adding kosher salt enhances the salty-sweet balance in these cookies, complementing the salt already in the peanut butter. If you're using table salt, reduce the amount by up to half.
Tips for Success
- Use room temperature butter. Allow the butter to sit out at room temperature for at least one hour before creaming together with the sugar.
- Measure using a food scale. Accurate measuring is crucial in cookie recipes, especially with flour. Over-measuring can lead to dry, crumbly cookies. Use a food scale or spoon and level the flour in the measuring cup for best results.
- Don't skip chilling the dough. Chilling the dough for at least an hour before baking not only firms it up for easier rolling but also enhances the texture of the cookies.
- Dip the fork in water. If your fork is sticking to the dough, dip it in a small amount of water before pressing it into each cookie dough ball.
Here is how to make soft and chewy peanut butter sourdough cookies.
Step 1: Mix the dry ingredients. In a small bowl, mix the flour, baking soda, and kosher salt. Set aside.
Step 2: Combine the wet ingredients. In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Add the egg and beat until light and fluffy. Add peanut butter, sourdough discard, and vanilla extract, and mix until well combined.
Step 3: Combine wet and dry ingredients. Gradually add the dry ingredient mixture to the wet ingredients, mixing until no dry flour remains.
Step 4: Chill the dough. Place the dough in the refrigerator for at least one hour or until firm enough to roll into balls.
Step 5: Preheat the oven. About 20 minutes before the dough is done chilling, preheat the oven to 350°F and line a baking sheet with parchment paper.
Step 6: Form cookie dough balls. Roll heaping tablespoons of dough into balls and place them 2 inches apart on the parchment-lined baking sheet. Use a fork to create a criss-cross pattern on each cookie. If the fork sticks to the cookie dough, dip it in water before pressing.
Step 7: Bake the cookies. Bake for 9-11 minutes or until the edges just begin to show a hint of color.
Step 8: Cool and enjoy. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Variations and Mix-Ins
- Sea Salt- Sprinkle a pinch of sea salt on top of each cookie before baking.
- Chopped Peanuts- Top each cookie with finely chopped peanuts for a crunchy texture.
- Peanut Butter Blossoms- Instead of pressing the cookies with a fork, stick Hershey's Kisses on top to make sourdough peanut butter blossoms.
- Jam Filling- Make peanut butter thumbprint cookies and fill them with your favorite jam. Strawberry apple jam and blueberry jam are two of my favorites!
- Chocolate Chips- Mix chocolate chips into the cookie dough for peanut butter chocolate chip cookies.
- Pretzel- Fold pretzel pieces into the cookie dough for a delicious contrast of textures and flavors.
How to Store
To keep your sourdough peanut butter cookies fresh, store them in an airtight container at room temperature for up to one week.
For longer storage, place baked cookies in a freezer-safe container and freeze for up to 3 months. When you’re ready to enjoy, just thaw them at room temperature.
If you’re planning ahead, you can make the cookie dough in advance and refrigerate it for up to 4 days, or freeze it for up to 2 months. For easy baking later, flash-freeze scooped dough balls on a parchment-lined sheet, then transfer them to a freezer-safe container.
Are you tired of watching your sourdough discard go to waste?
It’s time to turn excess discard into something delicious with my new ebook - Everyday Sourdough!
Inside, you’ll find 27 tried-and-true sourdough discard recipes that will transform your leftover starter into mouthwatering creations your family and friends will love.
No more guilt about wasting your discard - with Everyday Sourdough, you have endless options to quickly make something amazing anytime.
Let's Connect!
Be sure to leave a comment below if you have any questions. You can also connect with me on Instagram, Facebook, Pinterest, or via email at [email protected].
📖 Recipe
Equipment
- Hand mixer or stand mixer
- Kitchen scale (optional, but recommended)
Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- ¾ cup (170 grams or 1 ½ sticks) unsalted butter softened
- ½ cup (100 grams) brown sugar
- ¼ cup (50 grams) granulated sugar
- 1 large (50 grams) egg
- ¾ cup (192 grams) creamy natural peanut butter (just peanuts and salt)
- ½ cup (100 grams) sourdough starter discard
- 2 teaspoons vanilla extract
Instructions
- In a small bowl, mix the flour, baking soda, and kosher salt. Set aside.2 cups (240 grams) all-purpose flour, 1 teaspoon baking soda, 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Add the egg and beat until light and fluffy. Add peanut butter, sourdough discard, and vanilla extract, and mix until well combined.¾ cup (170 grams or 1 ½ sticks) unsalted butter, ½ cup (100 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 1 large (50 grams) egg, ½ cup (100 grams) sourdough starter discard, 2 teaspoons vanilla extract, ¾ cup (192 grams) creamy natural peanut butter
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until no dry flour remains.
- Place the dough in the refrigerator for at least one hour or until firm enough to roll into balls.
- About 20 minutes before the dough is done chilling, preheat the oven to 350°F and line a baking sheet with parchment paper.
- Roll heaping tablespoons of dough into balls and place them 2 inches apart on the parchment-lined baking sheet. Use a fork to create a criss-cross pattern on each cookie. If the fork sticks to the cookie dough, dip it in water before pressing.
- Bake for 9-11 minutes or until the edges just begin to show a hint of color.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Measure using a food scale. Over-measuring the flour can lead to dry, crumbly cookies. Use a food scale or spoon and level the flour in the measuring cup for best results.
- Storage: Store baked cookies in an airtight container at room temperature for up to one week or freeze for up to 3 months.
- Make Ahead: Prepared cookie dough can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
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