These sourdough discard peanut butter cookies are a delicious way to use up any extra sourdough starter discard you have and the family will love them!

Why You’ll Love This Recipe

  • Sourdough starter discard: It’s a creative way to use up sourdough discard, transforming it into a delicious treat instead of tossing it out.
  • Soft, chewy texture: The sourdough discard adds a subtle tangy flavor and contributes to a perfectly soft, slightly chewy cookie that melts in your mouth.
  • Simple ingredients: Most of the ingredients are pantry staples, making this recipe easy to whip up without a trip to the store.
  • Make-ahead friendly: The dough can be chilled or frozen, making it convenient for baking fresh cookies whenever the craving strikes.

Recipe Tips

Don’t skip chilling the dough: Chilling helps the cookies hold their shape during baking and enhances their texture and flavor. If you’re short on time, chill the dough in the freezer for 20–30 minutes instead.

Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife to avoid packing in too much, which could make the cookies dense.

Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months.

Add mix-ins: For a fun twist, stir in 1/2 cup of chocolate chips, chopped peanuts, or even a handful of mini marshmallows.

Equipment

  • Mixing bowls: One large bowl for wet ingredients and one medium bowl for dry ingredients.
  • Hand mixer or stand mixer: To cream the butter, peanut butter, and sugars together.
  • Whisk: For combining the dry ingredients.
  • Spatula: For scraping down the sides of the bowl and folding the dough.
  • Plastic wrap: To cover the dough while it chills in the fridge.
  • Baking sheets: Two sheets to bake the cookies evenly.
  • Parchment paper or silicone mats: To prevent the cookies from sticking to the baking sheets.
  • Fork: For creating the classic crisscross pattern on the cookies.
  • Wire rack: For cooling the cookies after baking.

Ingredients

  • Butter: unsalted butter, room temperature 
  • Peanut Butter: natural peanut butter is best, but use whatever you have on hand. You can use creamy peanut butter or crunchy peanut butter
  • Sugar: light brown sugar and granulated sugar, to add the chewy texture
  • Large Egg
  • Vanilla Extract
  • Sourdough Discard: Use your leftover sourdough discard, or active sourdough starter works too
  • Flour: All-purpose flour
  • Baking Soda
  • Salt

How to Make This Sourdough Discard Peanut Butter Cookie Recipe

Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.

Cream the butter, peanut butter, and sugars: In a large mixing bowl, the bowl of a stand mixer, beat the butter, peanut butter, brown sugar, and sugar together until light and fluffy. This should take about 2–3 minutes.

Add the wet ingredients: Beat in the egg and vanilla extract until fully incorporated. Then mix in the sourdough starter until smooth.

Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.

Mix the dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.

Chill the dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for 1–2 hours. This step helps the cookies hold their shape and enhances their flavor.

Shape the cookies: With a teaspoon or cookie scoop tablespoons of dough and roll them into balls. Place the cookie dough balls about 2 inches apart a prepared cookie sheet.

Create the classic crisscross pattern: Using the back of a fork, gently press down on each dough ball in one direction, then again in the opposite direction to create the signature peanut butter cookie look.

Bake: Place the cookies in the oven and bake for 10–12 minutes, or until the edges are lightly golden brown. The centers will still look slightly soft but will set as they cool.

Cool the cookies: Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.

Serve and enjoy: These delicious cookies are perfect as an afternoon snack or with a glass of milk!

More Sourdough Discard Recipes

Sourdough Discard Peanut Butter Cookies

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Prep Time15 minutes
Cook Time10 minutes
Chill Time 2 hours
Servings36 cookies

Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Whisk
  • Spatula
  • Plastic wrap
  • Baking sheets
  • Parchment paper or silicone mats
  • Fork
  • Wire rack

Ingredients  

  • ½ cup butter room temperature
  • 1 cup peanut butter
  • ½ cup brown sugar
  • ½ cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ cup sourdough starter discard
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt

Instructions 

  1. Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone mats.
  2. Cream the butter, peanut butter, and sugars: In a large mixing bowl, the bowl of a stand mixer, beat the butter, peanut butter, brown sugar, and sugar together until light and fluffy. This should take about 2–3 minutes.
  3. Add the wet ingredients: Beat in the egg and vanilla extract until fully incorporated. Then mix in the sourdough starter until smooth.
  4. Combine the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Mix the dough: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing to keep the cookies tender.
  6. Chill the dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for 1–2 hours. This step helps the cookies hold their shape and enhances their flavor.
  7. Shape the cookies: With a teaspoon or cookie scoop tablespoons of dough and roll them into balls. Place the cookie dough balls about 2 inches apart a prepared cookie sheet.
  8. Create the classic crisscross pattern: Using the back of a fork, gently press down on each dough ball in one direction, then again in the opposite direction to create the signature peanut butter cookie look.
  9. Bake: Place the cookies in the oven and bake for 10–12 minutes, or until the edges are lightly golden brown. The centers will still look slightly soft but will set as they cool.
  10. Cool the cookies: Let the cookies rest on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  11. Serve and enjoy: These delicious cookies are perfect as an afternoon snack or with a glass of milk!

Notes

  • Don’t skip chilling the dough: Chilling helps the cookies hold their shape during baking and enhances their texture and flavor. If you’re short on time, chill the dough in the freezer for 20–30 minutes instead.
  • Measure flour correctly: Spoon the flour into your measuring cup and level it off with a knife to avoid packing in too much, which could make the cookies dense.
  • Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months.
  • Add mix-ins: For a fun twist, stir in 1/2 cup of chocolate chips, chopped peanuts, or even a handful of mini marshmallows.

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