Sourdough Peanut Butter Cookies
These soft and chewy sourdough peanut butter cookies are made with sourdough discard for a deliciously tangy twist on a classic treat. With rich peanut butter flavor, lightly crisp edges, and that iconic criss cross pattern, this easy peanut butter cookie recipe is perfect for using up extra starter, and for sharing (or not!).
Print Recipe
Ingredients
- 1 ½ cup (188g) all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ⅔ cup (203g) creamy peanut butter
- ½ cup (100g) brown sugar
- ½ cup (100g) white sugar
- ⅓ cup (77g) unsalted butter, room temperature
- 1 egg, room temperature
- 1 tsp vanilla extract
- ⅓ cup (80g) sourdough starter discard
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- In the bowl of a stand mixer, or using a hand held mixer, cream together the peanut butter, butter, brown sugar, and white sugar until smooth.
- Add the egg and vanilla extract; mix until combined.
- Mix in the sourdough discard.
- Add the dry ingredients to the wet ingredients and mix until a dough forms.
- Scoop dough into 2 tablespoon-sized balls (about 40g each). Place on baking sheet and press gently with a fork in a criss cross pattern.
- Bake for about 10-12 minutes, until edges are golden brown and centers still look slightly underbaked.
- Cool on the baking sheet for 1–2 minutes before transferring to a wire rack.
Notes
- Measure flour carefully using a kitchen scale or the scoop-and-level method. We want soft, chewy cookies and to avoid dry cookies.
- This recipe is made for sourdough discard, but active starter can be used if needed.
- Use newer sourdough discard for a sweeter, less tangy flavor.
- Don’t overbake. Cookies will look slightly soft in the center when done and firm up as they cool.
- Dough can be chilled for more depth of flavor or prepped ahead and stored in the fridge for 1–2 days.
Servings: 20 cookies