Sourdough Discard Peanut Butter Cookies
Sourdough Discard Peanut Butter Cookies combine the comforting flavor of peanut butter with the unique tang of sourdough, making them soft, chewy, and perfect for any time of day.
Ingredients
Wet Ingredients
- 8 tablespoons salted or unsalted butter, melted adds moisture and richness
- 1 cup white granulated sugar sweetens and adds structure
- ½ cup dark brown sugar adds moisture and a hint of caramel flavor
- ½ cup natural, creamy peanut butter provides flavor and creaminess
- ⅓ cup sourdough starter, stirred down well before measuring contributes tang and helps with texture
- 1 medium egg binds ingredients together
- 2 teaspoons vanilla bean paste or extract enhances overall flavor
Dry Ingredients
- 1 ½ cups all-purpose flour provides structure
- ½ teaspoon baking powder helps cookies rise
- ½ teaspoon baking soda adds lift and crispiness
- 2 teaspoons kosher salt balances sweetness
- ½ cup granulated sugar for coating dough balls
Instructions
Preparation
- Begin by melting the butter in a mixing bowl until it’s completely liquefied. Let it cool slightly.
- Add both the white granulated sugar and dark brown sugar to the melted butter. Mix until well combined.
- Stir in the creamy peanut butter until fully incorporated.
- Incorporate the sourdough starter and mix until well combined.
- Add the egg and vanilla paste or extract, mixing thoroughly until uniform.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and kosher salt.
- Gradually add the dry mixture to the wet ingredients, mixing gently until just combined.
- Allow the cookie dough to rest for 5 to 10 minutes.
Baking
- Preheat your oven. Scoop tablespoons of dough and roll into balls; roll in granulated sugar.
- Place the dough balls on a prepared baking sheet.
- Bake until lightly golden around the edges and slightly puffed. Allow to cool slightly before transferring to a wire rack.
Notes
For best results, use room temperature ingredients. Chill dough if too warm while shaping. Measure flour accurately to prevent dry cookies.