introduction
If you’re looking for a delicious way to use up your sourdough discard, these Sourdough Discard Peanut Butter Cookies are the perfect solution. They are soft, chewy, and packed with nutty flavor. Plus, they are incredibly easy to make, requiring just a few simple ingredients you likely already have in your kitchen.
why make this recipe
Using sourdough discard in your baking not only reduces waste but also adds subtle flavor and a lovely texture to your cookies. These peanut butter cookies are a fantastic combination of sweetness and nuttiness, making them a favorite for both kids and adults. They’re perfect for a quick snack, dessert, or even a treat to share with friends and family.
how to make Sourdough Discard Peanut Butter Cookies
Ingredients:
- 8 tablespoons or 113 grams salted or unsalted butter, melted
- 1 cup or 200 grams white granulated sugar
- 1/2 cup or 110 grams dark brown sugar
- 1/2 cup or 135 grams natural, creamy peanut butter
- 1/3 cup or 100 grams sourdough starter, stirred down well before measuring
- 1 medium egg
- 2 teaspoons vanilla bean paste or extract
- 1 and 1/2 cups or 210 grams all purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 2 teaspoons or 7 grams kosher salt
- about 1/2 cup granulated sugar (for rolling)
Directions:
- Preheat oven to 350 degrees F and line a few cookie sheets with parchment.
- Add melted butter, sugars, peanut butter, sourdough starter, egg, and vanilla to a mixing bowl and whisk very well until you have a smooth, creamy mixture.
- Add flour, baking powder, baking soda, and salt. Stir with a wooden spoon or silicone spatula until a thick cookie dough forms and all ingredients are well combined.
- Scoop dough with a #40 cookie scoop or two tablespoons of dough per ball. Roll in your hands and then roll in granulated sugar. Place balls two inches apart on parchment-lined sheet.
- Bake in the preheated oven for 12-13 minutes until the outsides are crackled but the insides are still very soft. Remove from oven and allow cookies to cool on trays.
how to serve Sourdough Discard Peanut Butter Cookies
These cookies can be enjoyed warm right out of the oven or allowed to cool completely. They pair perfectly with a glass of milk, a cup of coffee, or tea. You can also add a scoop of ice cream for an extra special treat!
how to store Sourdough Discard Peanut Butter Cookies
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies. Place them in a freezer bag, separating layers with parchment paper, and they will last for about three months.
tips to make Sourdough Discard Peanut Butter Cookies
- Use creamy peanut butter for a smooth texture. If you want some crunch, you can use chunky peanut butter.
- Make sure to measure your sourdough starter properly by stirring it down before scooping.
- If you like more sweetness, feel free to add chocolate chips into the dough.
variation
If you want to mix things up, try adding different nuts or even dried fruits to the cookie dough. You can also replace some of the all-purpose flour with whole wheat flour for a healthier version.
FAQs
1. Can I use a different type of nut butter?
Yes, you can substitute peanut butter with almond butter or cashew butter for a different flavor!
2. What can I do if my dough is too sticky?
If your dough feels too sticky, add a little more flour until it reaches a workable consistency.
3. How can I make these cookies vegan?
You can replace the egg with a flax egg or applesauce, and use dairy-free butter and peanut butter to make this recipe vegan.
Sourdough Discard Peanut Butter Cookies
Ingredients
Method
- Preheat oven to 350°F and line a few cookie sheets with parchment paper.
- In a mixing bowl, whisk together melted butter, sugars, peanut butter, sourdough starter, egg, and vanilla until smooth and creamy.
- Add flour, baking powder, baking soda, and salt; stir until a thick cookie dough forms.
- Using a #40 cookie scoop or two tablespoons of dough, roll dough into balls and then roll in granulated sugar.
- Place the balls two inches apart on the parchment-lined sheet.
- Bake in the preheated oven for 12-13 minutes until the outsides are crackled but the insides are still very soft.
- Remove from oven and allow cookies to cool on trays.