These sourdough peanut butter cookies are the best balance of sweet, salty, and tangy. You can use an active starter or discard, and you can bake them right after making the dough, or you can let them sit in the refrigerator for a long fermentation.
What kind of peanut butter should I use for Sourdough Peanut Butter Cookies?
Use a nice creamy peanut butter that your family enjoys. You don’t want to use all-natural in this recipe. You can try using crunchy peanut butter in this recipe, but we haven’t tested it with crunchy. If you do, let us know in the comments below what you thought!
Should my sourdough starter be active?
It doesn’t need to be active, but it can. This recipe doesn’t rely on the active starter to rise, that’s what the baking soda is for!
Check out our sourdough recipes here!
Do I need a stand mixer for this recipe?
You don’t, but it will make it easier. You can use a hand mixer, or you can do it manually, it will just take a bit longer!
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What special tools do I need to make Sourdough Peanut Butter Cookies?
Like most of our cookie recipes, there isn’t any special equipment that you need to make this recipe, but there are a few things that will make it easier. Here’s what we recommend!
How to Make Sourdough Peanut Butter Cookies
Ingredients
1/2 cup of packed brown sugar
1/2 cup of sugar
1 stick (½ cup) of softened butter
1 tablespoon of vanilla extract
½ cup of sourdough starter (can be active or discard)
1 egg at room temperature
1 cup of creamy peanut butter
2 teaspoons of sea salt
1 ½ cups of all-purpose flour
1 teaspoon of baking soda
Instructions:
Cream butter, brown sugar, and white sugar in a stand mixer. Add in the egg, vanilla extract, and sourdough starter. Mix until incorporated. Add the peanut butter and mix until just incorporated. Do not overmix.
Next, add the flour, baking soda, and salt, and mix until incorporated. Chill the cookie dough in the fridge for at least one hour, but up to 24 hours, to allow the dough to ferment.
Preheat the oven to 350 degrees. When the oven is preheated, scoop out the cookie dough using a 2 ounce scoop or about 4 tablespoons each. Place the cookie dough 2 inches apart on a baking sheet lined with parchment paper or a Silpat.
Flatten the cookies with a fork in a criss-cross pattern or with the bottom of a glass cup. Return the remaining cookie dough to the fridge.
Bake the cookies at 350 degrees for 12 minutes, until the center is set and the edges are turning a light golden brown.
Allow cookies to cool completely before transferring them from the baking sheet. Store in an airtight container. This recipe makes about 20 cookies. This is our family’s favorite cookie recipe. Let us know in the comments what you think and don’t forget to rate the recipe when you try it!
Sourdough Peanut Butter Cookies
Ingredients
Method
- Cream butter, brown sugar, and white sugar in a stand mixer. Add in the egg, vanilla extract, and sourdough starter. Mix until incorporated.
- Add the peanut butter and mix until just incorporated. Do not overmix.
- Next, add the flour, baking soda, and salt, and mix until incorporated.
- Chill the cookie dough in the fridge for at least one hour, but up to 24 hours to allow the dough to ferment.
- Preheat the oven to 350 degrees. When the oven is preheated, scoop out the cookie dough using a 2 ounce scoop or about 4 tablespoons each. Place the cookie dough 2 inches apart on a baking sheet lined with parchment paper or a Silpat.
- Flatten the cookies with a fork in a criss-cross pattern or with the bottom of a glass cup.
- Return the remaining cookie dough to the fridge.
- Bake the cookies at 350 degrees for 12 minutes, until the center is set and the edges are turning a light golden brown.
- Allow cookies to cool completely before transferring them off of the baking sheet. Store in an airtight container. This recipe makes about 20 cookies.
Don’t forget to save this recipe and share it with friends!
Oh these look absolutely scrumptious. I have not ever eaten sourdough peanut butter cookies but I’m intrigued. It sounds fantastic. Sure want to put this cool recipe on my baking list!
Hope you get to try it! We ate the entire batch way to quickly!
My mouth is watering thinking about these sourdough discard peanut butter cookies. The best!
Thank you!