Easy Sourdough Discard Peanut Butter Cookies
These soft and chewy sourdough discard peanut butter cookies are easy to make! Made with peanut butter, sourdough discard, and flour. You can use natural peanut butter or Jiff or Skippy! This is the BEST sourdough peanut butter cookie!
Equipment
- 1 medium bowl
- 1 Kitchen aid mixer or hand held mixer
Ingredients
- 1.5 cups all purpose flour 180 grams
- 3/4 tsp baking powder 4 grams
- 1/2 cup butter unsalted, 113 grams
- 1 cup creamy peanut butter 250 grams
- 1/2 cup brown sugar, lightly packed 90 grams
- 1/2 cup sugar 100 grams
- 1 egg, large room temperature
- 1.5 tsp vanilla
- 1/3 cup sourdough discard 50 grams
Instructions
- Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour and baking powder, and extra salt if using. If your peanut butter does not have salt, add 1/2 tsp to the flour mixture.
- In a large mixing bowl or the bowl of a stand mixer, cream butter, granulated sugar, and brown sugar. Add peanut butter and mix until incorporated. Mix in the egg, vanilla extract, and sourdough discard, mix well, scraping down the sides of the bowl.
- Add the dry ingredients to the wet and mix with the paddle attachment until just incorporated-be careful not to over mix the dough at this step.
- Line a baking sheet with parchment paper to prevent the cookies from sticking. Scoop the dough out using a 1.5 inch cookie scoop and place on the baking sheet.
- Use the tines of a fork to flatten the cookies in a traditional criss-cross pattern. Bake cookies for about 10 minutes, and allow them to cool completely on the baking sheet before transferring to the cooling rack. The cookies will be very soft but will firm up as they cool.
- *For crispier cookies, bake for an additional 2-3 minutes, or until desired firmness.
Notes
- If your peanut butter does not have added salt, add 1/4-1/2 teaspoon of salt to the dough.
- You can use natural peanut butter, if desired- be sure to mix it very thoroughly before adding to the dough.
- These are very soft cookies when you pull them out of the oven- let them firm up by leaving them on the tray to cool for at least 10 minutes.
- For best results, use a kitchen scale to measure your flour.
- These cookies are VERY soft and chewy, but after they cool completely they are easy to handle. Patience is key!
- If you only have active sourdough starter, you can stir it down so it is flat before adding to dough.
Nutrition
Calories: 150kcalCarbohydrates: 14gProtein: 3gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 10mgSodium: 90mgPotassium: 72mgFiber: 1gSugar: 5gVitamin A: 118IUCalcium: 15mgIron: 1mg
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