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Sourdough Peanut Butter And Jelly Cookies

Name: Sourdough Peanut Butter And Jelly Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 1485 min
Ingredients: 115 g Butter ((salted, softened at room temperature)); 100 g Peanut Butter ((I've used smooth)); 200 g White Sugar; 150 g Brown Sugar; 5 g Vanilla Extract; 2 Eggs ((large, mine are 60g)); 120 g Sourdough Starter ((or sourdough discard)); 260 g All Purpose Flour; 3 g Baking Powder; 3 g Baking Soda; 3 g Salt; 150 g Jelly ((strawberry, grape, jam - must be cold - see notes)); 100 g Peanut Butter ((I've used smooth))

ByThe Pantry Mama Published: July 30, 2025July 30, 2025

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These sourdough peanut butter and jelly cookies take everything you love about the classic sandwich and wrap it in a soft, chewy cookie with a slightly tangy twist from sourdough. The rich, salty peanut butter pairs perfectly with sweet, jammy tops to create a familiar but unexpected and wonderful cookie!

A stack of sourdough peanut butter and jelly cookies balanced on a pale pink baking tray.

If you love baking sourdough cookies as much as I do, you're going to want to try these sourdough chocolate sandwich cookies, which are a fun sourdough twist on a classic. And these sourdough vanilla wafers, which can be enjoyed alone or layered into desserts. If you prefer your cookies more plain, these sourdough peanut butter cookies might be more your style.

Why You'll Love This Recipe

Perfect Sweet & Salty Balance - I love a sweet and salty dessert. These cookies have the right amount of salty peanut butter and sweet jelly to create a wonderful balance of flavor.

Unique Flavor- we're used to peanut butter and jelly sandwiches, but this turns that comforting sandwich into a fun, flavorful dessert - with sourdough, of course!

Use up Discard - you can use discard or starter in this recipe. It's a great way to use up what you have an abundance of. You'll love the result!

Flat lay of a bunch of sourdough peanut butter and jelly cookies layered on a pink baking tray. There is a bowl of peanut butter on the tray too.

Ingredients

Butter - use salted or unsalted butter (I always prefer to use salted butter) and let it soften at room temperature before using.
Peanut Butter - I think smooth, unsweetened peanut butter is best, but you can use whichever type you prefer.
Jelly - you might know this as jam if you're not in the US, but use whatever jelly (jam) you love. I've tested this recipe with grape jelly and strawberry jelly and it works with either, just make sure your jelly has been in the fridge.
White and Brown Sugar - I love to mix white and brown sugar to get the best mix of sweetness and caramel flavor. It adds more depth to the cookies.
Vanilla Extract
Eggs - use large eggs. My eggs are 60g each.
Sourdough Starter - if you don't want to use starter, or have discard you need to use, you can use your sourdough discard.
All Purpose Flour
Baking Powder and Baking Soda - both are used to get the right texture.
Salt - just a little bit of salt helps to enhance the flavor.

How to Make Sourdough Peanut Butter and Jelly Cookies

I've based this recipe off of my popular tried and true sourdough chocolate chip cookie recipe. I prefer to use a stand mixer to mix my cookie dough, but electric beaters, or hand mixing will also work.

Cream together the butter, peanut butter, white sugar and brown sugar until lighter in color.

Now add the 2 eggs and vanilla extract and continue to beat together until light and fluffy.

Then add the sourdough starter and continue to mix until well combined.

On top of the wet ingredients, add the all purpose flour, baking powder, baking soda and salt. Gently fold them together using the paddle until a wet cookie dough forms.

Cover the dough and place into the fridge to ferment. I recommend leaving the dough in the fridge for 24 hours, but a minimum of 2 hours is fine. You want it to be firm enough that you can scoop the dough out. If it's not cold enough, you might have trouble forming the cookies.

glass bowl of sourdough peanut butter and jelly cookie dough next to a bowl of peanut butter and a bowl of jelly.

When You're Ready to Bake

Preheat the oven to 175C (350F) and line 2 baking trays with parchment paper.

Use a cookie scoop to make balls of the cookie dough (mine are 35g each). Roll each ball in your hands and then flatten out into a round.

balls of sourdough peanut butter and jelly cookie dough to prepare sourdough peanut butter and jelly cookies.

Add a small scoop of peanut butter and jelly to the centre of each ball and then gently pull up the edges. You don't have to close the balls, a little bit of the peanut butter and jelly should be poking out the top. They definitely don't have to be perfect!

hand adding peanut butter and jelly to sourdough peanut butter and jelly cookie dough.

Place each cookie dough ball onto the prepared trays, leaving room between each as they will flatten out when you put them in the oven.

Bake the cookies for around 15 minutes at 175C (350F). You'll know the cookies are ready when the edges are starting to crisp a little but the centres are still a little soft.

Remove from the oven and allow to cool on the tray.

fresh baked sourdough peanut butter and jelly cookies on cooling rack over parchment paper.

How to Store + Freeze

Store the cookies in an airtight container for up to 5 days. For the best texture, I recommend a metal tin or glass container, which will help keep their structure a bit better. If you’re using a plastic container, expect a softer cookie. You can line it with a paper towel to help absorb extra moisture.

These cookies freeze well. Snap freeze them on a parchment lined baking sheet, then transfer to a freezer safe zip top bag and store for up to 2 months.