Sourdough peanut butter cookies feature sourdough discard in a classic buttery cookie. The perfect salty-sweet combination! With a hint of tang from discard, they're complex and delicious.
For some more sweet discard recipes, try streusel-topped sourdough blueberry muffins, buttery sourdough chocolate chip cookies, and one-bowl sourdough chocolate cake.
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Ingredients
Ingredient Notes and Substitutions
- Peanut butter: this must be natural, unsweetened peanut butter. Use another nut butter, like almond or hazelnut, to change up the flavour of the cookies.
- Brown sugar: light and dark brown sugar can be used interchangeably in this recipe, but note that dark will make for slightly chewier, more flavourful cookies.
- Add-ins: mix in a cup of chocolate chips to make chocolate peanut butter cookies. We especially like mini chips in these cookies.
- Make it dairy-free: use a good vegan butter, in block form, to replace the butter.
Method
Step 1: add the peanut butter, butter, starter, sugars, egg, and vanilla to a large mixing bowl. Use an electric beater to mix until fluffy and light.
Step 2: add the dry ingredients to the bowl and mix until just combined.
Step 3: roll the dough into 14 equally sized balls and place into a cookie sheet. Press the cookies with the tines of a fork to create a crosshatch pattern in the tops.
Step 4: Bake for 12-14 minutes, or until lightly golden. Cool fully before serving.
Top Tips
- Use room temperature ingredients: make sure all of your ingredients are at room temperature, including the egg and peanut butter, for easiest mixing.
- Don't over-mix: if you mix too long after adding the dry ingredients, the cookies will turn out hard and tough.
- Use natural PB: natural peanut butter has to be used for this recipe. Check the ingredients - it should either be only peanuts, or peanuts and salt. Other types have added oils and sugars to create a nut butter that doesn't separate, and the cookies won't turn out.
Recipe Notes
You can use either active starter or discard for this recipe. Keep in mind that the volume measurements vary a bit between the two, but as long as your starter is 100% hydration, it shouldn't make a difference. Use weight measurements if you want to make this change.
Even though cookies are supposed to be best still warm from the oven, we think these cookies are even better one day two, after sitting in a sealed container overnight. They get a little fudgy and dense - just right to pack in your bag.
For a stronger sourdough flavour and slightly easier to digest cookies, chill the dough overnight in the fridge. Make sure it's well covered and bake as usual the following day.
How to Store
Storage: keep the cookies in a sealed container for up to a week at room temperature.
Freezing: transfer fully cooled cookies to an airtight container and freeze for up to a month.
FAQ
Why are my sourdough cookies flat?
If you add too much starter, increase the amount of butter or sugar, or don't beat the wet ingredients properly, you can end up with flat, lacklustre cookies.
What can you do with sourdough starter?
If you have leftover starter and don't want to make bread or buns, you can use the discard for cookies, pancakes, muffins, and more.
Is it OK to eat sourdough starter?
Raw starter shouldn't be consumed. Just like with raw cookie dough, the uncooked flour can cause a host of illnesses and stomach upset, and it's best to wait until after baking to eat your sourdough goodies.
If you make this Sourdough Peanut Butter Cookie recipe or any other sourdough discard recipes on the Baked Collective, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more baking, follow along on Instagram, TikTok, and YouTube.
Sourdough Peanut Butter Cookies
Equipment
- 2 baking sheets
- Parchment paper
- Mixing bowl
- Hand mixer
- Measuring cups and spoons or a digital kitchen scale
- Fork
- Wire rack
- Rolling Pin
Ingredients
- ½ cup natural peanut butter
- ½ cup butter room temperature
- ½ cup sourdough starter
- ½ cup brown sugar lightly packed
- â…“ cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup all-purpose white flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
Instructions
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper.
- Add the peanut butter, butter, starter, brown sugar, white sugar, egg, and vanilla to a large mixing bowl.
- Use an electric hand mixer to blend until fluffy and light, about 2-3 minutes.
- Add the flour, baking powder, baking soda, and salt to the bowl. Mix until just combined.
- Roll the dough into 14 approximately equal balls and place them onto the prepared baking sheets. Leave about 3cm (1 inch) space between.
- Press the cookies with the tines of a fork to create a crosshatch pattern in the tops.
- Bake for 12-14 minutes, or until lightly golden and the edges feel just firm to the touch.
- Cool the cookies for 5 minutes on the trays before carefully removing to cool fully on racks. Keep in an airtight container for up to a week at room temperature or freeze for up to a month.