Sourdough Monster Cookies

These Sourdough Monster Cookies are thick, chewy, and packed with peanut butter, chocolate chips, and colorful M&Ms. They’re the perfect way to use up sourdough discard and come together in just 30 minutes - no chill time needed!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings cookies

Calories 325kcal

Author Ashley Petrie, RDN, LDN

Equipment

Ingredients

1 ½ cups (120 grams) rolled oats
1 ¼ cups (150 grams) all-purpose flour
½ teaspoon Diamond Crystal Kosher Salt
½ teaspoon baking powder
¼ teaspoon baking soda
½ cup (113 grams, 1 stick) unsalted butter softened
½ cup (100 grams) granulated sugar
½ cup (100 grams) brown sugar
1 large (50 grams) egg room temperature
½ cup (128 grams) natural peanut butter
½ cup (100 grams) sourdough starter discard room temperature
1 teaspoon vanilla extract
½ cup (110 grams) M&M candies
½ cup (85 grams) semi-sweet chocolate chips

Instructions

Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper and set it aside.
In a medium bowl, stir together the rolled oats, flour, kosher salt, baking powder, and baking soda. Set aside.
1 ½ cups (120 grams) rolled oats, 1 ¼ cups (150 grams) all-purpose flour, ½ teaspoon Diamond Crystal Kosher Salt, ½ teaspoon baking powder, ¼ teaspoon baking soda
In a large bowl, use a hand mixer (or stand mixer fitted with the paddle attachment) to beat the softened butter, granulated sugar, and brown sugar until light and fluffy - about 2–3 minutes. Beat in the egg until well combined. Then mix in the peanut butter, sourdough discard, and vanilla extract. Continue mixing until the mixture is smooth and creamy.
½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) granulated sugar, ½ cup (100 grams) brown sugar, 1 large (50 grams) egg, ½ cup (128 grams) natural peanut butter, 1 teaspoon vanilla extract, ½ cup (100 grams) sourdough starter discard
Add the dry ingredients to the wet ingredients and mix on low speed until just combined. Gently fold in the M&M candies and chocolate chips.
½ cup (110 grams) M&M candies, ½ cup (85 grams) semi-sweet chocolate chips
Optionally, let the dough rest for 30 minutes at room temperature before baking to allow the oats to soften. You can also refrigerate it overnight if you want to bake the next day.
Scoop heaping 2-tablespoon portions of dough onto the prepared baking sheet, leaving about 2 inches between each cookie to allow for spreading.
Bake for 14–16 minutes, or until the edges are just starting to turn golden brown and the centers look set but still soft.
Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Notes

Storage: Store completely cooled cookies in an airtight container at room temperature for up to 7 days or freeze for up to 6 months.

Nutrition

Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.