Sourdough Discard Peanut Butter Cookies
Sourdough Discard Peanut Butter Cookies Classic, ultra-chewy peanut butter cookies elevated with the deep, complex flavor of sourdough discard. The acidity of the discard perfectly balances the rich sweetness of the peanut butter, while adding incredible moisture to keep the cookies soft for days. Don't skip the chill time!
Ingredients
- 1/2 cup Unsalted Butter Softened
- 3/4 cup Creamy Peanut Butter Commercial brand, not natural
- 1/2 cup Granulated Sugar plus extra for rolling
- 1/2 cup Light Brown Sugar Packed
- 1 large Egg Room Temperature
- 1 tsp Vanilla Extract
- 1/2 cup Sourdough Discard Unfed
- 1 1/2 cups All-Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Baking Powder
- 1/2 tsp Fine Sea Salt
Instructions
- In a large bowl, use a hand mixer or stand mixer to cream the softened butter, creamy peanut butter, granulated sugar, and brown sugar together on medium speed until light and fluffy (about 2 minutes).
- Add the egg and vanilla extract, mixing until just combined.
- Scrape down the sides of the bowl. Pour in the sourdough discard and mix on low speed until it is fully incorporated into the wet ingredients.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and sea salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 1 hour. This is crucial to prevent the cookies from spreading too much in the oven.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- Scoop the chilled dough into 1.5-inch balls (about 2 tablespoons each) and roll them smoothly in your hands.https://amzn.to/4nGOysG
- Roll each ball in a small bowl of granulated sugar until fully coated. Place the balls on the prepared baking sheets, spacing them 2 inches apart.
- Use the tines of a fork to press a classic criss-cross pattern into the top of each cookie, flattening them slightly.
- Bake for 10-12 minutes, or until the edges are just starting to turn golden brown. The centers will still look very soft. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely.
Notes
The Peanut Butter Rule: For the best texture and structure, use a standard commercial creamy peanut butter (like Jif or Skippy). Natural peanut butters that require stirring have too much loose oil and will cause your cookies to spread into puddles.
Why We Chill: Sourdough discard adds extra hydration to cookie dough. Chilling allows the flour to absorb that moisture and firms up the butter, ensuring a thick, chewy cookie instead of a flat one.
Tried this recipe?Let us know how it was!