These thick bakery style sourdough discard peanut butter cookies are perfect for sourdough bakers! They are loaded with tons of amazing peanut butter flavor and tangy sourdough notes.
If you’re a sourdough pro then you probably already know about discarding your sourdough (if you’re new to sourdough or haven’t started yet be sure to check out my post on how to make sourdough starter with blueberries). Basically, normal feedings of your sourdough will increase its volume. If you don’t discard, you’ll end up with way too much starter.
Using your discard is a great way to reduce kitchen waste too. I love using my discard to make cookies especially chocolate chip sourdough discard cookies, sourdough discard oatmeal cookies, or sourdough discard monster cookies (if you couldn’t tell, I really like cookies).
Why you’ll love these cookies
These sourdough discard peanut butter cookies are a thick, bakery style peanut butter cookie. Sourdough bakers will appreciate the slight tang that the sourdough discard gives these cookies!
For these cookies, you will need:
- Unsalted butter: I recommend using unsalted butter when baking. Not only does it help you control the amount of salt going in, salted butter has more water content which can cause your cookies to come out too flat.
- Sugar and brown sugar: To sweeten the cookies.
- Creamy peanut butter: I recommend using regular creamy peanut butter and not natural peanut butter (it just doesn’t have the right consistency for baking cookies).
- Salt: I recommend adding just ¼ of a teaspoon of salt. Peanut butter has extra salt in it and too much will make the cookies too salty.
- Baking powder and baking soda: To help the cookies rise since we are using sourdough discard.
- Egg: You will need one large egg for this recipe.
- All purpose flour
- Sourdough discard
- Vanilla extract
You will need a large mixing bowl, mixer, and baking sheet.
Recipe instructions (step by step guide)
Begin by preheating your oven to 350 degrees. Grease a cookie sheet and set it aside.
In a large mixing bowl, cream together the sugar, brown sugar, butter (softened to room temperature), and vanilla.
Add in the remaining ingredients and mix well.
Form dough balls (about 1 ½ tablespoons of dough) and place on your cookie sheet with room to spread. Bake for 10 to 13 minutes or until edges are golden.
Let rest on the baking sheet for at least 10 minutes before transferring to a cooling rack. This will help them finish baking.
- Soften your butter to room temperature before creaming it.
- Use a regular peanut butter and not a natural kind.
How to store leftovers
Store any leftover cookies in an airtight container at room temperature. These cookies will be good for 3 to 4 days after baking.
Other sourdough discard recipes:
Sourdough Discard Peanut Butter Cookies
- Baking sheet
- Hand mixer
- Large mixing bowl
- ½ cup unsalted butter (1 stick)
- ½ cup white sugar
- ½ cup brown sugar packed
- ½ cup creamy peanut butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 large egg
- 1 ¾ cup all purpose flour
- ½ cup sourdough discard
- Begin by preheating your oven to 350 degrees. Grease a cookie sheet and set it aside.
- In a large mixing bowl, cream together the sugar, brown sugar, butter (softened to room temperature), and vanilla.
- Add in the remaining ingredients and mix well.
- Form dough balls (about 1 ½ tablespoons of dough) and place on your cookie sheet with room to spread. Bake for 10 to 13 minutes or until edges are golden.
- Let rest on the baking sheet for at least 10 minutes before transferring to a cooling rack. This will help them finish baking.