These sourdough monster cookies are such a fun way to use your discard! Sourdough bakers will appreciate the slight tang the sourdough gives these cookies.
I love making cookies with my sourdough discard! These oatmeal sourdough discard cookies and these chocolate chip sourdough cookies are great to make on weeks I’m not making bread. Since monster cookies are one of my family’s favorite type of cookie, I knew I had to develop a yummy sourdough monster cookie too.
These sourdough monster cookies are a great recipe to keep on hand when you want to make something different with your discard.
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Why you’ll love this recipe
These are a thick bakery style monster cookie with both tangy sourdough and creamy peanut butter flavors. No chill time is needed for the dough either.
Ingredients needed
For these cookies, you will need:
- All purpose flour: The base of the cookie dough.
- Sugar and brown sugar: To sweeten the cookies.
- Salt
- Baking soda and baking powder
- Quick or old fashioned oats
- Sourdough discard: If you haven’t started your sourdough journey yet be sure to check out my post on how to make sourdough starter with blueberries.
- Butter: You will need unsalted butter brought to room temperature.
- Creamy peanut butter: I recommend using regular and not natural peanut butter.
- Egg: You will need one large egg.
- Vanilla extract
- Chocolate chips and M&Ms: You can also add nuts or pretzel pieces too.
Equipment needed
You will need a baking sheet, mixing bowl, and a mixer.
Recipe instructions (step by step guide)
Preheat your oven to 350 degrees. Grease a baking sheet or line it with parchment (not wax) paper.
Cream together the butter (room temperature), brown sugar, sugar, and vanilla extract.
Add in the remaining ingredients except for the M&Ms and chocolate chips. Mix well with a hand or stand mixer.
Stir in the M&Ms and chocolate chips with a large spoon.
Form dough balls from two tablespoons of cookie dough. Bake for 10 to 12 minutes or until edges are golden. Let the cookies rest for 10 minutes on the baking sheet before transferring. This will help them finish baking.
Variations
- This is a really versatile cookie. You can add in pretzel bits or nuts too, if desired.
Tips
- I recommend using a regular creamy peanut butter instead of a natural peanut butter.
How to store leftovers
Store any leftover cookies in an airtight container at room temperature. They will be good for up to four days after baking.
Other sourdough recipes:
- Sourdough Oatmeal Cookies
- Sourdough Discard Coffee Cake
- Sourdough Discard Apple Muffins
- Sourdough Strawberry Muffins
- Sourdough Discard Peanut Butter Cookies
Sourdough Monster Cookies
Equipment
- Hand mixer
- Mixing bowl
- Baking sheet
Ingredients
- 2 cups all purpose flour
- ½ cup sugar
- ½ cup brown sugar
- ¼ teaspoon salt
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 cup oats old fashioned or quick oats
- ½ cup sourdough discard
- ½ cup unsalted butter softened to room temperature (1 stick)
- ½ cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup chocolate chips
- ½ cup M&Ms
Instructions
- Preheat your oven to 350 degrees. Grease a baking sheet or line it with parchment (not wax) paper.
- Cream together the butter (room temperature), brown sugar, sugar, and vanilla extract.
- Add in the remaining ingredients except for the M&Ms and chocolate chips. Mix well with a hand or stand mixer.
- Stir in the M&Ms and chocolate chips with a large spoon.
- Form dough balls from two tablespoons of cookie dough. Bake for 10 to 12 minutes or until edges are golden. Let the cookies rest for 10 minutes on the baking sheet before transferring. This will help them finish baking.
Jen Becker says
I agree and think they are a little dry. Next time I would use less flour and maybe more baking powder. Good flavor though. I used dark chocolate chunks and caramel chips, which worked well with the peanut butter.
Stephanie says
Can I make these into cookie bars instead of cookies?
Lori says
I checked and double-checked my measurements and ingredients and they came out dry. I think next time I’ll add one more egg.
Joy says
These Monster Cookies are awesome & delicious! Next time, I need to double the recipe! The sourdough discard makes a nice soft texture. I definitely plan to make them again!
Heather says
I used butterscotch chips instead of M&M’s, and added a bit of cinnamon..turned out delicious!
Melanie says
Can these be made without peanut butter to make them allergy friendly?
Audrey says
I wouldn’t recommend omitting the peanut butter because the cookie dough will be too dry. I would recommend making these sourdough chocolate chip cookies and adding the mix-ins if you’re looking for a pb free recipe. 🙂 hope that helps!
Brooke says
Some of the best cookies I ever had !!! This is officially on our cookie rotation 🙂 Thank you!!
Audrey says
I love that you have a cookie rotation!! 🙂 glad you liked them.
Kristin says
Can you freeze this cookies after they have been baked?
Audrey says
Hi Kristin, yes you can. I recommend doing a double layer of aluminum foil for the freezer.
Nancy says
This cookies turned out great!
Lila says
Although these taste good they don’t really spread much at all. Is that normal?
Audrey says
You can press them down with a spatula after baking if they didn’t spread enough for you.
RHONDA says
Can I make the dough ahead of time put in the fridge unit I am ready to bake cookies?.
Audrey says
Hi Rhonda, you can prepare the cookie dough a few hours beforehand and keep it chilled.
Paulette says
Best Monster Cookie recipe ever! Thanks for sharing!
Suzanne says
LOVE, LOVE, LOVE these Sourdough Discard Monster Cookies‼️ They are the best🤓
Mellie says
These are so good! What a great way to use the discard! Thank you for sharing this recipe with us!
Lorrie says
These came out great with natural peanut butter and coconut sugar.
Shannon says
Can I freeze the baked cookies or raw dough ?
Audrey says
You can freeze this cookie dough 🙂