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A baking sheet with sourdough peanut butter cookies.

Sourdough Peanut Butter Cookies

Amy Duska
Learn how to make the best sourdough peanut butter cookies with your sourdough starter discard. These cookies are loaded with peanut butter flavor and the perfect amount of sweetness.
4.96 from 61 votes
Prep Time 10 minutes
Cook Time 10 minutes
Servings 26 cookies

Ingredients
 

Wet Ingredients

  • ½ cup (113 g) unsalted butter room temperature
  • ¾ cup (175 g) creamy peanut butter
  • ⅓ cup (100 g) sourdough discard room temperature
  • ½ cup (100 g) brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 egg room temperature
  • 1 teaspoon (5 g) vanilla extract

Dry Ingredients

  • 1 ¾ cups (210 g) all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt

Instructions
 

  • To get started, place the oven rack in the middle position. If you're ready to bake now, preheat the oven to 350°F (176°C). Cover a baking sheet with parchment paper and set it aside. You can mix the dough by hand or use a stand mixer. When using a stand mixer, use the paddle attachment for mixing the dough.
  • Whisk the dry ingredients in a bowl and set them aside. In a separate bowl, or the bowl of a stand mixer, mix the butter, sourdough starter, peanut butter, sugars, egg, and vanilla extract until well combined. Combine the dry ingredients with the wet ingredients and mix until just incorporated. (At this point, you can cover the bowl and transfer the dough to the fridge for up to 3 days for a long ferment.)
  • Use a cookie scoop or two spoons to scoop out portions of the dough and place each one on the prepared baking sheet. You should be able to fit 12 portions on each cookie sheet. Take the back of a fork, dip it in flour, and press it down in a criss-cross pattern on the top of each dough ball. While making the pattern, gently flatten the round mound of dough into a disc shape.
  • Bake the peanut butter cookies for 9-11 minutes or until they are golden brown. Take the tray out of the oven and let the cookies sit on the baking sheet for 10 minutes. This will allow them to cool down and firm up, making it easier to handle without falling apart.
  • Carefully transfer the baked cookies to a wire rack and allow them to continue to cool. Store your cookies in an airtight container at room temperature for up to a week. They can also be stored in the fridge in a freezer-safe container for up to 6 months.

Nutrition

Serving: 1cookieCalories: 143kcalCarbohydrates: 17gProtein: 3gFat: 8g