Sourdough Monster Cookies

These sourdough monster cookies are soft, chewy, and packed with peanut butter flavor, made extra fun with gooey peanut butter chips and colorful mini M&M’s. A perfect way to use up sourdough discard, they’re irresistibly nostalgic with a tangy twist!

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 45

Cook Time 13

Fermentation Time 12

Total Time 12 58

Servings cookies

Calories 259kcal

Equipment

Baking Tray

Ingredients

350 g All Purpose Flour
6 g Baking Soda
6 g Corn Starch
2 g Salt
150 g Chocolate Chips
100 g Peanut Butter Chips
150 g Mini M&Ms
100 g Rolled Oats
100 g Peanut Butter
100 g Sourdough Starter (or Sourdough Discard)
180 g Salted Butter (melted)
160 g Brown Sugar
100 g White Sugar
2 Eggs
5 g Vanilla Extract

Instructions

Place some of the dry ingredients (flour, baking soda, corn starch, salt, chocolate chips, peanut butter chips and mini M&Ms) into a large mixing bowl and combine. Set this aside.
Now in a separate bowl, combine sourdough starter, melted butter, brown sugar, white sugar, eggs and vanilla extract. Stir together until they resemble runny caramel.
Now pour the wet ingredients into the dry ingredients and stir to form the cookie dough.
Cover the bowl with plastic wrap and place into the fridge for 12 to 24 hours.
The next day, when you are ready to bake the cookies, preheat the oven to 165C (330F) and line two cookie sheets with parchment paper.
Use a cookie scoop or large spoon to scoop out balls of dough. I have used 55g dough balls for this recipe (created used a large tablespoon cookie scoop). Place the dough balls onto the prepared baking sheets.
You can add extra mini M&Ms to the top of the cookie dough balls if you want some extra pops of color when baked.
Place the cookies into the oven for 12 to 13 minutes at 165C (330F) or until they are golden brown on top but still molten in the centre.
Remove from the oven and allow to cool on the tray for around 10 minutes. The cookies will continue to bake for a few minutes after they are removed from the oven and will firm up as they cool. After 10 minutes, carefully transfer to a wire rack and allow them to cool completely.

Notes

Make sure you melt the butter for this recipe before you start. Letting it cool just slightly before you add it to the other ingredients will give you the best result. You don't want it to have cooled too much - it should still be slightly warm. I use salted butter in this recipe, but you can use unsalted butter if you prefer.

Adding the chocolate chips to the flour mixture ensures they are evenly distributed as they are slightly coated in flour before the liquid ingredients are poured in.

Don't be tempted to add more flour to the mixture - even if you think it seems too wet for cookie dough! Adding more flour will give you a cake-like cookie.

Refrigerating the dough will give you the best sourdough chocolate chip cookies. It means they won't spread so much in the oven and you'll get a chewier, softer texture to the cooled cookies. I also love that refrigerating them overnight means that the dough ferments and the sourdough bacteria get to work their magic on your cookie dough! While you won't reap the same health benefits as eating sourdough bread, they're still doing lots of good!

Don't over cook these cookies. Remove them from the oven when the centre still looks wet or they will be too dry when they cool. The temperature of 165C (330F) might seem low, but it will give you a soft centred cookie with crispy edges.

I've used chocolate chips in my cookies. If you prefer a more "molten" or melted chocolate texture to your cookies, you can use chocolate chunks or chopped chocolate.

Nutrition