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–+ servings
A small plate of sourdough peanut butter cookies.
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Sourdough Peanut Butter Cookies

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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 1 hour
Total Time 1 hour 20 minutes
Servings 24 cookies
Calories 158kcal
Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

  • 1 ¼ cups (150 grams) all-purpose flour
  • 1 teaspoon (6 grams) baking soda
  • ¾ teaspoon (4 grams) 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
  • ½ cup (100 grams) sourdough starter discard
  • 2 teaspoons (9 grams) vanilla extract
  • ¾ cup (200 grams) natural creamy peanut butter

Instructions

  • In a small bowl, mix the flour, baking soda, and kosher salt. Set aside.
    1 ¼ cups (150 grams) all-purpose flour, 1 teaspoon (6 grams) baking soda, ¾ teaspoon (4 grams) 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 sourdough discard, vanilla extract, and peanut butter 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 (9 grams) vanilla extract, ¾ cup (200 grams) natural creamy 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 10-11 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 12 months.
  • Make Ahead: Prepared cookie dough can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

Nutrition

Serving: 1cookie | Calories: 158kcal | Carbohydrates: 14g | Protein: 3g | Fat: 10g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 169mg | Potassium: 74mg | Fiber: 1g | Sugar: 6.5g | Calcium: 12.5mg | Iron: 0.4mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.