Sourdough Peanut Butter Cookies
Delightful cookies that blend the nutty richness of peanut butter with the tang from sourdough discard, offering a chewy texture perfect for any occasion.
Ingredients
For the cookie dough
- 1/2 cup Unsalted Butter, softened Adds richness and moisture
- 1/2 cup Granulated Sugar, plus extra for rolling Provides sweetness and structure
- 1/2 cup Brown Sugar Contributes moisture and a hint of caramel flavor
- 1 cup Creamy Peanut Butter Offers a rich, nutty flavor
- 1/2 cup Sourdough Discard Adds moisture and a tangy note
- 1 large Egg Binds ingredients together
- 1 teaspoon Pure Vanilla Extract Enhances flavor
- 1 1/2 cups All-Purpose Flour Provides structure and texture
- 1 teaspoon Baking Powder Helps cookies rise
- 1/2 teaspoon Baking Soda Aids in spreading and browning
- 1/2 teaspoon Salt Balances sweetness
Instructions
Preparation
- In a mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Mix until smooth and creamy.
- Add the creamy peanut butter and blend thoroughly until well incorporated.
- Incorporate the sourdough discard and stir until combined.
- Crack the egg into the bowl and mix well until fully combined.
- Pour in the vanilla extract and mix until evenly distributed.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients. Fold gently until just combined.
Baking
- Preheat your oven to 350°F (175°C).
- Scoop tablespoon-sized balls of dough and roll them in granulated sugar.
- Place the sugar-coated dough balls on a baking sheet, spacing them about two inches apart.
- Bake until the cookies are lightly golden and slightly firm at the edges.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For best results, use room temperature butter and do not overmix the dough after adding flour.