Sourdough Peanut Butter Cookies
These soft and chewy sourdough peanut butter cookies are the perfect way to use sourdough discard. With rich peanut butter flavor and a tender texture, this easy homemade cookie recipe is a cozy, from-scratch favorite.
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Servings: 20 cookies
Calories: 140kcal
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Ingredients
- ½ cup unsalted butter softened
- ½ cup creamy peanut butter
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ½ cup sourdough discard
- 1 teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Optional:
- Extra sugar for rolling
- ½ cup chocolate chips
- ¼ cup chopped peanuts
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Cream butter, peanut butter, and sugars in a large mixing bowl until smooth and creamy.
- Add egg, sourdough discard, and vanilla extract. Mix until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually mix dry ingredients into wet ingredients until just combined.
- Shape dough into 1 tablespoon-sized balls and place on prepared baking sheet.
- Flatten each cookie with a fork in a crisscross pattern.
- Bake for 10–12 minutes, until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Do not overbake: cookies will continue to set as they cool.
Chill dough for 20–30 minutes if it becomes too soft.
Both active starter and sourdough discard work well in this recipe. Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. Freeze baked cookies or unbaked dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to bake time.
Chill dough for 20–30 minutes if it becomes too soft.
Both active starter and sourdough discard work well in this recipe. Store cookies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week. Freeze baked cookies or unbaked dough balls for up to 2 months. Bake directly from frozen, adding 1–2 minutes to bake time.
Nutrition
Calories: 140kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g
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