Sourdough Peanut Butter Cookies

Save your sourdough discard and make these soft and chewy sourdough peanut butter cookies. Fast and easy with no chilling or mixer required!

Recipe includes a how-to video!

Course cookie, Dessert

Cuisine American

Prep Time 15

Cook Time 9

Total Time 24

Servings cookies

Calories 199kcal

Author Sam Merritt

Equipment

Ingredients

1 cup (226 g) unsalted butter melted and cooled until no longer warm to the touch
1 cup (200 g) light brown sugar firmly packed
¾ cup (150 g) granulated sugar
1 cup (280 g) creamy peanut butter
½ cup (110 g) sourdough discard
2 large egg yolks
2 teaspoons vanilla extract
2 ½ cups (315 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
¾ teaspoon table salt
Coarse sugar for sprinkling see note

Instructions

Preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
In a large mixing bowl, combine butter, sugars, and peanut butter and stir well.
1 cup unsalted butter, 1 cup light brown sugar, ¾ cup granulated sugar, 1 cup creamy peanut butter
Add sourdough discard, egg yolks, and vanilla extract and stir until mixture is uniform.
½ cup sourdough discard, 2 large egg yolks, 2 teaspoons vanilla extract
In a separate, medium-sized mixing bowl, whisk together flour, baking soda, baking powder, and salt.
2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon table salt
Gradually add dry ingredients to the wet and stir until thoroughly combined. Be sure to scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are combined.
Scoop dough by 2 Tablespoon-sized scoops (38g) and roll gently between your palms to create a smooth ball. Place on prepared baking sheet, spacing cookies at least 2” (5cm) apart. Sprinkle lightly with coarse sugar and use the tines of a fork to slightly press down on the surface of the cookie to make a criss-cross pattern (don’t smash the cookies down too far or they’ll be prone to being more dry and crumbly).
Coarse sugar for sprinkling
Transfer to center rack of 350F (175C) preheated oven and bake for 8-10 minutes. Cookies will still look slightly underbaked in the center when done. Allow them to cool completely on the baking sheet before removing and enjoying. Be careful to not overbake or they will be be dry.

Video

Notes

Coarse sugar

I like to use a coarser sugar like organic sugar but regular granulated sugar will also work just fine here.

Storing

Store in an airtight container at room temperature for up to 5 days.

Nutrition