Sourdough Peanut Butter Cookies
These peanut butter cookies are made with sourdough discard to give a soft and chewy cookie with a subtle tang that gives something extra special to these classic cookies.
I love using sourdough discard in desserts, especially cookies! While you don’t get a huge punch of sourdough flavor, the discard does add this special something extra to the cookies – they are soft and tender and the slight sourdough flavor really boosts the flavor. It takes peanut butter cookies from good to “oooooooh these are great!”.
Why you’ll love this recipe
- A classic cookie that uses sourdough discard
- A soft and flavorful cookie
Want more sourdough cookies? Try my favorites that are also rather nutty! Sourdough butter pecan cookies are simple and classic, salted caramel cashew cookies are so fun and delicious!
How to make peanut butter cookies with discard
These cookies are super simple to make! Here is a brief overview, but for the full set of instructions, including ingredient amounts, please scroll down to the recipe card below.
Step One: Prepare
Preheat the oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.
Step Two: Make the cookie batter
In a large bowl, whisk together the starter, peanut butter, butter, brown sugar, eggs and vanilla until combined. Then whisk the dry ingredients together in a large bowl. Add the dry ingredients to the starter mixture and combine. The dough will be soft but shouldn’t be sticky, and should be able to hold its shape. If you need to add more flour to get the right consistency, add ¼ cup at a time until you can form it into a ball.
Step Three: Bake
Use a cookie scoop to roll the dough into balls and then roll them in sugar. Place the cookie balls on the prepared cookie sheet and use a fork to press them and create a criss-cross pattern on the cookies. Bake for 10-12 minutes, until golden brown but still soft, and then allow the cookies to rest on the hot cookie sheet for 1-2 minutes before transferring to a wire rack to cool completely.
Recipe Note:
For this recipe, your starter does not need to be fed and active, but the more active it is, it will change the texture of your cookies
- If your starter has been sitting in the fridge for a while and has a lot of hooch on top, the cookies will be flatter and crisper.
- If your starter has been sitting on the counter and was fed yesterday, your cookies will be softer and more cake like.
Sourdough is better when shared
If you try this recipe, let me know! Leave a comment and rating below.
Love and links are always appreciated! If you’d like to share this recipe, please link to the post directly for the recipe, please do not copy and paste or screenshot. Thank you so much for supporting me. XOXO – Jenni
Sourdough Peanut Butter Cookies
These classic peanut butter cookies get an upgrade with the additional of sourdough starter discard to make soft and tender cookies with just a hint of sourdough flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 48 cookies 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1/2 cup 100% hydration sourdough starter discard, room temperature
- 1/2 cup peanut butter, room temperature
- 1/2 cup unsalted butter, room temperature
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 cup all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup granulated sugar for rolling cookies
Instructions
- Preheat the oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.
- In a large bowl, cream together the sourdough starter, peanut butter, butter, brown sugar, eggs and vanilla extract until combined with an electric mixer.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the starter mixture and combine. The dough will be soft but shouldn’t be sticky, and should be able to hold its shape. If you need to add more flour to get the right consistency, add ¼ cup at a time until you can form it into a ball.
- Use a cookie scoop to roll the dough into balls and then roll them in sugar.
- Place the cookie balls on the prepared cookie sheet.
- Use a fork to press down and create criss-cross lines on the cookie – first in one direction, and then in a second direction
- Bake for 10-12 minutes, until golden brown but still soft.
- Allow the cookies to rest on the hot cookie sheet for 1-2 minutes.
- Remove to a wire rack and cool.
- Enjoy!