Sourdough Peanut Butter Blossom Cookies

These Sourdough Peanut Butter Blossom Cookies put a tangy twist on the classic Christmas cookie recipe. Made with sourdough discard, natural peanut butter, and Hershey's Kisses, they're sure to be a favorite on your holiday dessert table this year.

Course Dessert

Cuisine American

Prep Time 20

Cook Time 10

Chill Time 1

Total Time 1 30

Servings cookies

Calories 178kcal

Author Ashley Petrie, RDN, LDN

Equipment

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 plus more for rolling
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
24 Hershey's Kisses

Instructions

In a small bowl, whisk together 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, use a hand mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy. Beat in the egg until fully combined. Then add the peanut butter, sourdough discard, and vanilla extract, mixing 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) creamy natural peanut butter, ½ cup (100 grams) sourdough starter discard, 2 teaspoons vanilla extract
Gradually add the dry ingredients to the wet ingredients. Mix until the dough comes together and no dry flour remains. Cover the dough and refrigerate for at least 1 hour or up to 2 days.
When ready to bake, preheat your oven to 350°F and line a baking sheet with parchment paper. Fill a small bowl with about ¼ cup of granulated sugar.
Scoop out tablespoon-sized portions of dough, roll them into balls, and then roll each ball in the granulated sugar. Place the dough balls on the baking sheet, spacing them about 2 inches apart. Press a Hershey’s Kiss into the center of each dough ball, gently flattening them.
24 Hershey's Kisses
Bake the cookies for 9-11 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.

Notes

Storage: Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.

Nutrition

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