Sourdough Peanut Butter Cookies
These Sourdough Peanut Butter Cookies are the perfect blend of soft, chewy, and irresistibly nutty. Made with creamy peanut butter and enriched with a touch of sourdough discard, they have a depth of flavor that makes them extra special—slightly tangy, perfectly sweet, and melt-in-your-mouth delicious. The sourdough not only adds character but also keeps the cookies tender and chewy, just the way peanut butter cookies should be. This is a favorite in my kitchen. If you love peanut butter, you’ll find these cookies hard to resist—each bite is packed with rich, roasted peanut flavor and that bakery-style chew we all crave.
PREP TIME
15 minutes
COOK TIME
15 minutes
INGREDIENTS
11
Serves: 25
Ingredients
- 190 grams190 grams190 grams Butter, Salted
- 450 grams450 grams450 grams Granulated White Sugar, (plus extra for rolling)
- 80 grams80 grams80 grams Brown Sugar
- 250 grams250 grams250 grams Creamy Peanut Butter, (do not use natural)
- 150 grams150 grams150 grams Sourdough Starter, Homemade, discard
- 2 whole2 whole2 whole Eggs, large
- 3 tsp3 tsp3 tsp Pure Vanilla Extract
- 370 grams370 grams370 grams All Purpose Flour
- 1 tsp1 tsp1 tsp Baking Powder
- 1 tsp1 tsp1 tsp Baking Soda
- 1.5 tsp1.5 tsp1.5 tsp Sea Salt
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Cream butter & sugars – In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
- Add peanut butter & wet ingredients – Mix in the peanut butter, sourdough discard, egg, and vanilla extract until smooth and well combined.
- Whisk dry ingredients – In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Combine – Gradually add the dry ingredients to the wet mixture, stirring just until a soft dough forms. Do not overmix.
- Chill the dough – Cover the bowl and refrigerate the dough for at least 2 hours, or up to 24 hours. This helps the cookies stay thick, chewy, and full of flavor.
- Preheat & prepare – When ready to bake, preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- Form cookies – Scoop about 55 grams of dough per cookie, roll into balls, and then roll lightly in granulated sugar. Place on baking sheet, spacing 2 inches apart.
- Bake – Bake for 11-13 minutes, until edges are lightly golden but centers are still soft. Do not overbake—cookies will firm up as they cool.
- Cool & enjoy – Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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About This Recipe
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Coconut Free Cookies Desserts Nightshade Free Pescetarian Shellfish Free Sugar Alcohol Free Vegetarian| This is our estimate based on online research. | |
| Calories: | 218 |
| Fat: | 11 g |
| Carbohydrates: | 26 g |
| Protein: | 4 g |
| Cholesterol: | 15 g |
| Sodium: | 267 mg |
| Fiber: | 1 g |
| Sugars: | 17 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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