Sourdough Peanut Butter Cookies

5 from 1 vote

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

Cook Time 10

Chill Time 1

Total Time 1 20

Servings cookies

Calories 170kcal

Author Ashley Petrie, RDN, LDN

Equipment

Hand mixer or stand mixer
Rimmed baking sheet
Parchment paper
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.

Nutrition

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