Sourdough Peanut Butter Cookies
These sourdough peanut butter cookies are quick, forgiving, and feature a subtle tang from the sourdough discard, making them a delightful treat for all occasions.
Ingredients
For the cookie dough
- 113 grams 113 grams unsalted butter, softened Make sure butter is at room temperature.
- 100 grams 100 grams cane sugar (in dough)
- 150 grams 150 grams brown sugar Use light or dark brown sugar depending on taste.
- 170 grams 170 grams smooth or creamy peanut butter Do NOT use chunky or natural peanut butter.
- 8 grams 8 grams vanilla extract
- 56 grams 56 grams sourdough discard Unfed discard is fine.
- 1 large 1 large egg
- 240 grams 240 grams all-purpose flour
- 3 grams 3 grams baking soda
- 4 grams 4 grams salt
- 50 grams 50 grams cane sugar (for coating)
Instructions
Preparation
- Preheat the oven to 325°F (163°C). Line two baking sheets with parchment paper and set aside.
- In a large bowl, cream together the softened butter, 100 g cane sugar, and 150 g brown sugar until light and slightly fluffy.
- Add 170 g smooth peanut butter and 8 g vanilla. Mix until fully incorporated.
- Stir in 56 g sourdough discard and 1 egg. Mix until no visible yolk or streaks of discard remain.
- In a separate bowl, whisk together 240 g all-purpose flour, 3 g baking soda, and 4 g salt.
- Fold the dry ingredients into the wet mixture just until no dry flour pockets remain. Do not overmix.
- Use a 1½-tablespoon cookie scoop to portion dough. Place scoops at least 2 inches apart on the prepared sheets.
- Roll each dough ball in 50 g cane sugar to coat the outside.
- Use a fork to gently flatten each one, creating the traditional crisscross grid pattern.
- Bake for 10–12 minutes, or until edges are lightly browned but centers still look slightly soft.
- Let cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
For a dairy-free version, swap the butter for a solid baking margarine and confirm the peanut butter is compliant. To store, keep cooled cookies in an airtight container for up to 1 week, or freeze for up to 3 months.