Description
These sourdough discard peanut butter cookies are soft, chewy, and packed with nutty flavor. A perfect way to use extra starter in a simple and satisfying bake.
Ingredients
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1/2 cup sourdough discard (unfed)
1 1/4 cups all-purpose flour
1/2 tsp baking soda
1/4 tsp salt
Optional: chocolate chips, flaky sea salt
Instructions
1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together peanut butter, butter, and both sugars until smooth.
3. Add egg and sourdough discard. Mix until fully combined.
4. In a separate bowl, whisk together flour, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients. Stir until a soft dough forms.
6. If using chocolate chips or mix-ins, fold them in now.
7. Scoop dough into balls (about 1.5 tablespoons each) and place on baking sheet.
8. Press tops gently with a fork in a crisscross pattern.
9. Bake for 9–11 minutes, until edges are set and centers look soft.
10. Cool on pan for 5 minutes, then transfer to a wire rack to finish cooling.
Notes
No need to chill the dough unless your kitchen is very warm.
Cookies freeze well after baking.
Add flaky salt before baking for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 10g
- Sodium: 120mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 15mg
Keywords: sourdough discard peanut butter cookies, sourdough cookie recipe, peanut butter sourdough recipe, breakfast recipes with sourdough discard