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SOURDOUGH DISCARD PEANUT BUTTER COOKIES - RECIPE FEATURE IMAGE

Sourdough Discard Peanut Butter Coookies

These sourdough discard peanut butter cookies are quick to mix and bake, have crispy edges with soft, chewy centres - the perfect peanut butter cookie - only better because they're made with sourdough starter!
4.89 from 26 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Snack
Cuisine American
Servings 40 cookies
Calories 89 kcal

Ingredients
  

  • 100 g Brown Sugar
  • 100 g White sugar
  • 100 g Butter
  • 250 g Peanut Butter (smooth or crunchy)
  • 1 Egg
  • 100 g Sourdough Starter (or sourdough starter discard)
  • 5 g Vanilla Extract (1 tsp)
  • 180 g All Purpose Flour
  • 5 g Baking Powder (1 tsp)

Instructions
 

  • Preheat your oven to 350F/175C.
  • Add the brown and white sugar to a bowl with the butter and mash them together with a fork.
    If you'd prefer, you can cream the butter and sugar using a hand mixer or stand mixer.
  • Add the peanut butter and mix until well combined (if the peanut butter is a little hard, soften it in the microwave).
  • Add the egg, vanilla and sourdough starer to the bowl and mix together until well combined.
  • Now, add the all purpose flour and baking powder to the bowl and bring it together to a stiff dough.
  • You can chill the dough in the fridge for up to 2 days at this point.
  • When you're ready to bake the sourdough discard peanut butter cookies, take the dough out of the fridge and allow to sit at room temperature for around 10 minutes.
  • Roll the dough into small balls (I've done 20g balls). Use a fork to press the cookies down with a criss cross pattern.
  • Bake the sourdough peanut butter cookies for 10 to 12 minutes at 350F/175C.
  • Allow the cookies to cool completely on the baking tray before transferring them to a glass jar.

Notes

Peanut Butter - you can choose to use smooth or crunchy peanut butter. I've used crunchy when making this recipe because I love the added texture that the crunchy peanut butter gives.
Butter - it doesn't matter whether you use salted butter or unsalted butter, it won't make too much difference. 
Nut Free Butters - nut free butters like sunflower seed butter works well for these sourdough cookies.
Chocolate Chips - feel free to add chocolate chips to your peanut butter sourdough cookies - I love adding 100g of milk chocolate chips so you end up with peanut butter chocolate chip cookies.

Nutrition

Serving: 40gCalories: 89kcalCarbohydrates: 13gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 9mgSodium: 44mgPotassium: 33mgFiber: 0.3gSugar: 8gVitamin A: 68IUCalcium: 16mgIron: 0.3mg
Keyword Sourdough Discard
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