Sourdough Peanut Butter and Jelly Cookies
These Sourdough Peanut Butter and Jelly Cookies use sourdough discard and creamy natural peanut butter for a fun twist on a classic dessert. With a sweet jam filling, every bite tastes just like a peanut butter and jelly sandwich.
Servings 48 cookies
Calories 80kcal
Ingredients
- 2 cups (240 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon (3 grams) Diamond Crystal Kosher Salt
- ½ cup (113 grams, 1 stick) unsalted butter softened
- ½ cup (100 grams) brown sugar packed
- ¼ cup (50 grams) granulated sugar
- 1 large (50 grams) egg
- ¾ cup (192 grams) smooth natural peanut butter (just peanuts and salt)
- ½ cup (100 grams) sourdough starter discard
- 2 teaspoons vanilla extract
- ¼ cup jam of choice
Instructions
- In a small bowl, whisk together the flour, baking soda, and 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, use a hand mixer to cream the softened butter and sugars until light and fluffy. Beat in the egg until well combined, then add the peanut butter, sourdough discard, and vanilla extract. Mix until smooth.½ cup (113 grams, 1 stick) unsalted butter, ½ cup (100 grams) brown sugar, ¼ cup (50 grams) granulated sugar, 1 large (50 grams) egg, ¾ cup (192 grams) smooth natural peanut butter, ½ cup (100 grams) sourdough starter discard, 2 teaspoons vanilla extract
- Gradually add the dry ingredients to the wet ingredients, mixing until a stiff cookie dough forms and no dry flour remains. Cover the dough and refrigerate for at least one hour or up to two days to firm up.
- About 20 minutes before baking, preheat the oven to 350℉ and line a rimmed baking sheet with parchment paper.
- Use a half-tablespoon scoop to portion the cookie dough, rolling each portion into a ball. Place them on the baking sheet, leaving about 2 inches of space between each.¼ cup jam of choice
- Press a small indentation into each cookie ball using your thumb or the back of a wooden spoon. Smooth any cracks that form. Fill each indentation with about ¼ teaspoon of your chosen jam, being careful not to overfill.
- Bake the cookies in the preheated oven for 7-9 minutes, or until the edges are just starting to turn golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. The jam will set as the cookies cool.
Notes
- Storage: Store in an airtight container for up to 5 days or freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 80kcal | Carbohydrates: 9.5g | Protein: 2g | Fat: 4g | Saturated Fat: 1.5g | Monounsaturated Fat: 0.5g | Cholesterol: 9mg | Sodium: 68mg | Potassium: 34mg | Fiber: 0.5g | Sugar: 4g | Calcium: 5.5mg | Iron: 0.2mg
Did you try this recipe?Let me know! Comment below, or take a picture and tag me on Instagram @everydayhomemadebyashley.
