Sourdough Peanut Butter Cookies

Looking for a sweet way to use up your sourdough discard? These Sourdough Peanut Butter Cookies are soft, chewy, and packed with rich peanut butter flavor — plus, they put that extra sourdough starter to delicious use.

The sourdough discard adds a subtle tang that beautifully complements the nutty sweetness of peanut butter, giving these cookies a slightly more complex, bakery-style flavor. Best of all, they come together with simple pantry ingredients and no special equipment needed.

Whether you’re a seasoned sourdough baker or just starting out, this is a great recipe to keep in your back pocket. It’s an easy, no-waste treat that both kids and adults will love!

🕒 Cooking Time & Servings

• Prep Time: 10 minutes

• Chill Time (optional): 30 minutes

• Bake Time: 10–12 minutes

• Total Time: 40–45 minutes

• Yield: About 24 cookies

🧾 Ingredients

Dry Ingredients:

• 1 ¼ cups all-purpose flour

• ½ tsp baking soda

• ¼ tsp salt

Wet Ingredients:

• ½ cup unsalted butter, softened

• ½ cup creamy peanut butter

• ½ cup brown sugar

• ¼ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• ½ cup sourdough discard (unfed, room temperature)

👩‍🍳 How to Make Sourdough Peanut Butter Cookies

Step 1: Prep the Dough

1. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

2. In a large mixing bowl, cream together the butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy (about 2–3 minutes).

3. Beat in the egg and vanilla extract until well combined.

4. Mix in the sourdough discard until fully incorporated.

Step 2: Combine Wet and Dry

5. Gradually add the dry ingredients to the wet mixture and stir until a soft dough forms.

6. Optional but recommended: Chill the dough for 30 minutes for thicker cookies.

Step 3: Bake

7. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

8. Scoop the dough into 1.5 tablespoon-sized balls and place them about 2 inches apart on the baking sheet.

9. Flatten slightly with a fork in a criss-cross pattern (classic peanut butter cookie style).

10. Bake for 10–12 minutes, or until edges are lightly golden. The centers will look soft — that’s okay!

Step 4: Cool and Enjoy

11. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

📝 Notes

• Don’t overbake! These cookies firm up as they cool. For soft centers, pull them out when the edges are just golden.

• Chunky or creamy peanut butter both work — just avoid natural peanut butter with separated oil.

• No sourdough discard? Use plain yogurt or skip it and reduce the flour slightly for a traditional cookie.

• Freezer-friendly: Freeze dough balls for quick baking later — no need to thaw!

❓ FAQs

Q: What does sourdough discard do in cookies?
A: It adds a subtle tangy flavor and moisture, plus it’s a great way to reduce waste.

Q: Can I make these gluten-free?
A: Yes! Substitute a 1:1 gluten-free flour blend, though texture may vary slightly.

Q: Can I skip chilling the dough?
A: Yes, but your cookies will spread more and be thinner. Chill for thicker, bakery-style cookies.

Q: Can I use natural peanut butter?
A: It’s best to use a stabilized peanut butter. Natural ones with separated oil can lead to greasy, crumbly cookies.

🍽️ Nutrition Facts (Per Cookie – 1 of 24)

Nutrition values are estimates and may vary based on ingredients used.

⚠️ Disclaimer

These cookies are a treat and should be enjoyed in moderation as part of a balanced diet. Contains common allergens including wheat, eggs, dairy, and peanuts. Always check labels and substitute responsibly for dietary restrictions or allergies. When using sourdough discard, make sure it has been stored safely and is free of mold or off smells.