Sourdough Discard Peanut Butter Cookies
These thick bakery style sourdough discard peanut butter cookies are perfect for sourdough bakers! They are loaded with tons of amazing peanut butter flavor.
Servings: 14 cookies
Calories: 241kcal
Cost: $5
Equipment
- Baking sheet
- Hand mixer
- Large mixing bowl
Ingredients
- 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
Instructions
- 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.
Notes
Nutritional information is an estimate only.
Oven times can vary so I recommend checking your cookies at 10 minutes. I baked mine for about 11 minutes then let them finish baking on the tray for 10 more minutes. Be sure to let them rest before transferring.
Nutrition
Serving: 1cookie | Calories: 241kcal | Carbohydrates: 31g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 143mg | Potassium: 86mg | Fiber: 1g | Sugar: 16g | Vitamin A: 220IU | Calcium: 26mg | Iron: 1mg