These sourdough peanut butter cookies are the perfect balance of tangy sourdough and rich creamy peanut butter. They are soft, chewy and bursting with peanut butter goodness. What else could you want in a cookie?
Do you love cookies? Do you love peanut butter? Your sourdough starter? What about all three together?
Then this recipe is for you!
These sourdough peanut butter cookies are a comforting little treat that is jam packed with peanut butter. Simple to make and a great way to use any excess sourdough discard.
Looking for other sourdough cookie recipes? Check out these sourdough oatmeal cookies or sourdough chocolate chip cookies and all my other sourdough cookie recipes!
Or get all my other sourdough discard recipes.
🥜Ingredients
Creamy Peanut Butter: The preferred peanut butter for this cookie recipe is creamy peanut butter. Chunky can be used but might lead to a different texture.
All Purpose Flour: The texture might be altered if any other flour is used.
Sourdough Discard: Use inactive, unfed sourdough starter discard. I have more info on what is sourdough discard.
Baking Soda and Baking Powder: This combination of both baking powder and soda is what gives these cookies a perfect rise.
Soft Unsalted Butter: Make sure the butter is softened and at room temp before making. This will make creaming it with the sugars so much easier.
See full information on ingredients and quantities in the recipe card.
🥣How to Make
Step 1: Preheat oven to 350 degrees.
Step 2: Prepare two baking sheets by lining with parchment paper then set aside.
Step 3: In a medium glass bowl whisk together the flour, sea salt, baking powder, and baking soda. Set aside (Image 1).
Step 4: In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until completely smooth. (Image 2).
Step 5: Add in the sourdough starter discard and peanut butter then mix into the butter and sugars. (Image 3).
Step 6: Add in the egg and vanilla extract and mix until smooth (Image 4).
Step 7: Add in the dry ingredients into the wet just until the flour is incorporated. Be careful not to over mix. (Image 5).
Step 8: Using a cookie scoop (I use a 1.5 tablespoon), scoop out some dough, roll into a ball and place on the parchment paper.
Optional Step: Roll the dough ball in sugar before placing on the cook sheet. This adds a little extra texture and taste but also helps prevent the fork from getting stuck.
Step 9: Using a fork, carefully press into the dough creating a criss cross pattern. (Image 7 & 8).
💡Pro Tip: If the dough is sticking to the fork give the fork a light spray with cooking oil
Step 10: Make sure the cookies are evenly spaced on the cookie sheet so they don't cook into each other. (Image 9).
Step 11: Bake in the oven for 10 minutes. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. (Image 10).
Step 12: Transfer to a wire cooling rack and allow to completely cool down. Personally, I never wait! Dive into those suckers while they are still warm!
❓Recipe FAQ
The two main reasons peanut butter cookies will fall apart is there is too much flour or they are baked too long.
Peanut butter cookies have a thicker texture so pressing them down with the fork will help them bake more evenly. They do not spread like chocolate chip cookies, so they need a little extra help.
Yes! These cookies freeze really well. Just allow them to completely cool before placing them in a freezer safe container or bag.
🍪Other Sourdough Cookies
📋Recipe
Sourdough Peanut Butter Cookies
Ingredients
- ½ Cup Unsalted Butter - Softened
- ½ Cup White Granulated Sugar
- ½ Cup Brown Sugar
- ½ Cup Sourdough Discard
- 1 Cup Creamy Peanut Butter
- 1 Egg
- 2 teaspoons Vanilla Extract
- 1 & ½ Cup All Purpose Flour
- ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Fine Sea Salt
Instructions
- Preheat oven to 350 degrees. And prepare two baking sheets by lining with parchment paper then set aside.
- In a medium glass bowl whisk together the flour, sea salt, baking powder, and baking soda. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and sugars until completely smooth.
- Add in the sourdough starter discard and peanut butter then mix into the butter and sugars.
- Add in the egg and vanilla extract and mix until smooth
- Add in the dry ingredients into the wet just until the flour is incorporated. Be careful not to over mix.
- Using a cookie scoop (I use a 1.5 tablespoon), scoop out some dough, roll into a ball and place on the parchment paper.
- Optional Step: Roll the dough ball in sugar before placing on the cook sheet. This adds a little extra texture and taste but also helps prevent the fork from getting stuck.
- Using a fork, carefully press into the dough creating a criss cross pattern.
- Make sure the cookies are evenly spaced on the cookie sheet so they don't cook into each other.
- Bake in the oven for 10 minutes. Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes. Transfer to a wire cooling rack and allow to completely cool down.
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