Sourdough Peanut Butter Cookies
These delicious sourdough peanut butter cookies are full of the peanut butter flavor we all love. They are perfectly soft, not too sweet, and are a great vessel to use up some sourdough discard.
When most people think of sourdough, they think of a beautiful loaf of crusty artisan bread. However, over here we use our sourdough starter for a lot more than bread. Adding sourdough starter or discard to any baked goods adds a bit of fermented goodness which is good for both your tummy and taste buds.
If you haven’t yet tried my oatmeal raisin cookies using discard or my sourdough scones, give those a try too. These peanut butter cookies use sourdough discard just like the other cookies and we love them.
Ingredients for Sourdough Peanut Butter Cookies
- Butter
- Peanut Butter
- Brown sugar
- Sugar
- Eggs
- vanilla
- Sourdough Starter (discard or active)
- Organic All-purpose flour
- Baking Powder
- Baking Soda
- Salt
Step by Step How-To
Preheat the oven to 350 degrees. Place parchment paper on a cookie sheet.
Using a stand mixer with a paddle attachment, add in the butter, sugar, brown sugar, and peanut butter. Cream until light and fluffy.
Add in the eggs and mix again.
Then add in vanilla and sourdough starter and mix again just until it is incorporated.
Lastly, add together the flour, baking powder, baking soda, and salt in a small bowl. Then slowly add it to the mixer and incorporate a little bit at a time. Do not over mix.
Roll the dough into small balls and place on the cookie sheet with room to expand.
Using a fork, press gently with the fork tongs to make an indent of lines. Then turn the for the other direction and makes criss cross lines. This is to make the dense cookies bake more evenly.
Put cookies into the 350 degree oven and bake for 12-15 minutes, watching for the cookies to turn golden brown.
Remove from the oven and move to a cooling rack.
Tips for Making Sourdough Peanut Butter Cookies
Sourdough Peanut Butter Cookies
These delicious sourdough peanut butter cookies are full of the peanut butter flavor we all love. They are perfectly soft, not too sweet, and are a great vessel to use up some sourdough discard.
Ingredients
- 1/2 cup softened butter
- 1 cup peanut butter
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 teaspoon vanilla
- 1/2 cup sourdough starter (discard or active)
- 1 1/2 cups organic all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
Instructions
1. Preheat the oven to 350 degrees. Place parchment paper or a silpat on a cookie sheet.
2. Using a stand mixer with a paddle attachment, add in the butter, sugar, brown sugar, and peanut butter. Cream until light and fluffy.
(1/2 cup butter, 1 cup peanut butter, 1/2 cup sugar, 1/2 cup brown sugar)
3. Add in the egg and mix again.
(1 large egg)
4. Then add in vanilla and sourdough starter and mix again just until it is incorporated.
(1 tsp vanilla, 1/2 cup sourdough starter)
5. Lastly, add together the flour, baking soda, baking powder, and salt in a small bowl. Then slowly add it to the mixer and incorporate a little bit at a time. Do not over mix.
(1 1/2 cups flour, 1/2 tsp baking soda, 1/4 tsp baking powder, 1/4 tsp salt)
6. Roll the dough into small balls and place on the cookie sheet with room to expand.
7. Using a fork, press gently with the fork tongs to make an indent of lines. Then turn the for the other direction and makes criss cross lines. This is to make the dense cookies bake more evenly.
8. Put cookies into the 350 degree oven and bake for 12-15 minutes, watching for the cookies to turn golden brown.
9. Remove from the oven and move to a cooling rack.
Notes
Best served with a cold glass of milk
Storage for Sourdough Peanut Butter Cookies
Store these sourdough peanut butter cookies in an air-tight container for up to 5-6 days.
If you don’t think you will eat them all right away, you can put some of them in the freezer. For best flavor and texture, eat within a few months.
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