As I stood in my kitchen, the aroma of warm cookies began to waft through the air, instantly transporting me to a cozy bakery filled with nostalgia. My latest creation? Chewy Sourdough Peanut Butter Cookies. These delightful treats combine the richness of creamy peanut butter with the unique tang of sourdough discard, resulting in a flavor explosion that will tantalize your taste buds. Besides being irresistibly chewy, this recipe is a busy cook’s dream, offering quick prep time and the option to refrigerate the dough for enhanced taste. Whether you’re satisfying a late-night craving or whipping up something special for friends, these cookies guarantee a sweet success. What’s your favorite way to enjoy cookies fresh out of the oven?
Why are These Cookies a Must-Try?
Irresistible Chewiness: Each bite of these cookies boasts a perfect balance of crispy edges and a soft, chewy center that will keep you reaching for more.
Unique Flavor: The combination of creamy peanut butter and the subtle tang from the sourdough discard gives these cookies a flavor profile that’s truly one-of-a-kind.
Quick and Easy: With minimal prep time and simple ingredients, these sourdough peanut butter cookies are perfect for busy days when you crave homemade goodness.
Versatile Options: Feel free to add unique ingredients like mini chocolate chips or rolled crushed peanuts for a personal touch, or try them with different flavored peanut butters!
Pair them with a glass of milk for a classic treat or get creative by making a peanut butter and jelly sandwich cookie. Don’t forget to check out my Easy Lemon Cake Mix Cookies for another delightful dessert option!
Sourdough Peanut Butter Cookies Ingredients
- For the Cookies
• Unsalted Butter – Provides richness and moisture; be sure it’s softened for easy creaming.
• Granulated Sugar – Adds sweetness and promotes a chewy texture; reserve some for rolling.
• Brown Sugar – Contributes caramel flavor and moisture for a deeper taste experience.
• Creamy Peanut Butter – Use commercial-style for that classic flavor; avoid natural brands to maintain texture.
• Sourdough Discard – A fantastic way to use leftovers, adding slight tanginess; best if it’s less than 5 days old.
• Large Egg – Binds the ingredients together, adding moisture and structure.
• Pure Vanilla Extract – Enhances the flavor with its aromatic notes.
• All-Purpose Flour – Forms the cookie’s structure, essential for chewiness; do not substitute unless necessary.
• Baking Powder – Provides leavening for proper rise and texture.
• Baking Soda – Works with acidic ingredients for leavening and browning.
• Salt – Balances sweetness and elevates flavor while contributing to texture.
Enjoy baking these delightful sourdough peanut butter cookies that are sure to bring smiles all around!
Step‑by‑Step Instructions for Sourdough Peanut Butter Cookies
Step 1: Cream Butter and Sugars
In a large mixing bowl, beat ½ cup of softened unsalted butter using an electric mixer on medium speed for about 1 minute until smooth. Next, add ½ cup of granulated sugar and ½ cup of brown sugar, then cream the mixture for at least 2 additional minutes until it’s light and fluffy, creating a beautiful base for your sourdough peanut butter cookies.
Step 2: Combine Peanut Butter and Discard
Now, mix in 1 cup of creamy peanut butter and ½ cup of sourdough discard. Continue to blend until the ingredients are mostly combined, ensuring that the peanut butter’s rich flavor melds harmoniously with the tangy notes of the sourdough. The mixture will be thick, which is perfect for your cookies.
Step 3: Add Egg and Vanilla
Incorporate 1 large egg and 1 teaspoon of pure vanilla extract into the mixture. Beat on low speed just until everything is fully combined, creating a wonderful creamy batter. This step will add moisture and depth to your sourdough peanut butter cookies, contributing to their delightful chewy texture.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together 1 ½ cups of all-purpose flour, 1 teaspoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. This step ensures that your dry ingredients are evenly distributed, which is crucial for achieving the perfect rise and flavor balance in your cookies.
Step 5: Combine Mixtures
Gradually add the dry ingredient mixture to the wet ingredients while mixing on low speed. Be careful not to overmix; just blend until you see no streaks of flour. The dough for your sourdough peanut butter cookies should be slightly sticky but hold together beautifully, ready for chilling.
Step 6: Chill Dough
Cover the dough with plastic wrap and refrigerate for anywhere between 2 to 24 hours. Chilling is essential for enhancing the flavor and texture, allowing the ingredients to meld together perfectly. When ready to bake, the dough will be easier to handle and will yield cookies that have a delightful chew.
Step 7: Preheat and Prepare for Baking
When you’re ready to bake, preheat your oven to 375°F (190°C). Line your baking sheets with parchment paper. Scoop the chilled dough into 55g balls, gently roll them in granulated sugar for that added sweetness and visual appeal, and place them on the prepared sheets, ensuring they have enough space to spread.
Step 8: Bake
Bake the cookies in the preheated oven for about 9 minutes. As they bake, use the pan-banging technique by lifting the baking sheet and dropping it back onto the oven rack twice during baking. This helps to create that beautiful crackled top while keeping them slightly underbaked, enhancing the chewiness. After baking, let the cookies cool on the pan for 5 minutes before carefully transferring them to a cooling rack.
How to Store and Freeze Sourdough Peanut Butter Cookies
Room Temperature: Store cookies in an airtight container at room temperature for up to 1 week to maintain their chewy texture and flavor.
Fridge: For longer freshness, keep the cookies in the fridge for up to 2 weeks. Let them come to room temperature before serving for the best taste.
Freezer: You can freeze the cookie dough balls for up to 3 months. Thaw in the fridge overnight before rolling in sugar and baking.
Reheating: To revive the cookies’ warm, chewy goodness, pop them in the microwave for 10-15 seconds or warm in an oven at 350°F (175°C) for a few minutes.
Make Ahead Options
These Chewy Sourdough Peanut Butter Cookies are a perfect choice for meal prep, saving you time on busy weeknights! You can prepare the cookie dough and refrigerate it for up to 24 hours before baking, which enhances the flavors and texture. To do this, simply follow the recipe up to Step 6, then cover the dough tightly with plastic wrap and place it in the fridge. If you’d like to prep even further in advance, you can freeze the dough balls for up to 3 months. When you’re ready to bake, just roll the frozen dough in sugar and bake straight from the freezer for a few extra minutes. This method ensures that your cookies are just as delicious when you’re ready to enjoy them!
What to Serve with Sourdough Peanut Butter Cookies
As you savor the delightful taste of these cookies, consider the perfect pairings that will elevate your experience to new heights.
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Classic Glass of Milk: A timeless companion that complements the nutty flavors, enriching each bite and enhancing the overall experience.
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Fresh Fruit Salad: The bright, juicy sweetness of seasonal fruits contrasts beautifully against the rich, chewy cookies, adding a refreshing touch to your treat.
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Decadent Hot Chocolate: Indulge in a warm, creamy cup of hot chocolate, creating a cozy atmosphere where chocolate and peanut butter flavors dance together.
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Nutty Ice Cream: Consider scoops of creamy peanut butter or vanilla ice cream. This cool treat provides contrast to the warm cookies and enhances their richness.
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Peanut Butter and Jelly Sandwich: For a nostalgic twist, layer jelly or fruit preserves between two cookies for a delightful spin on the classic peanut butter and jelly combo.
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Espresso or Coffee: A robust cup of coffee or espresso elevates the flavors of these cookies, offering a sophisticated pairing that coffee lovers adore.
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Dark Chocolate Dipping Sauce: Melted dark chocolate pairs beautifully with the cookies for a decadent dessert experience that is sure to impress.
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Cinnamon Sugar Dusting: Lightly dust the cookies with a cinnamon-sugar blend for an added layer of flavor, making each bite feel like a warm hug.
Expert Tips for Sourdough Peanut Butter Cookies
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Perfect Chilling: Refrigerate the dough for at least 2 hours; longer chilling enhances flavor and improves texture, giving you chewy cookies.
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Sugar Matters: Don’t reduce the sugar amounts. They are crucial for achieving that perfectly chewy texture in your sourdough peanut butter cookies.
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Watch the Oven: Ovens can be tricky! Use an oven thermometer to ensure your baking temperature is accurate for the best results.
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Peanut Butter Choice: Stick with commercial-style peanut butter; it provides a consistent texture and flavor. Natural varieties can lead to undesirable cookie outcomes.
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Mixing Carefully: Mix on low speed when combining wet and dry ingredients. Overmixing can result in tough cookies—nobody wants that!
Sourdough Peanut Butter Cookies Variations
Embrace your creativity in the kitchen with these delightful twists on sourdough peanut butter cookies!
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Add-ins: Fold in mini chocolate chips or chopped nuts for extra texture and flavor. Think of what your family loves to snack on—these additions can make the cookies even more special!
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Flavored Peanut Butter: Swap your regular peanut butter for flavored versions like honey-roasted or chocolate to create a unique taste. This small change can transform the entire cookie experience and bring a smile to every bite.
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Rolling Options: Roll the cookie dough balls in crushed peanuts or flavored sugars before baking for added crunch and sweetness. It’s a simple way to elevate the presentation and taste while impressing your guests!
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Gluten-Free: Substitute all-purpose flour with a gluten-free blend that is formulated for baking. Ensure that the texture remains chewy by choosing the right blend—it’s an excellent option for gluten-sensitive friends!
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Spicy Kick: Add a pinch of cayenne or cinnamon to the dough for a warm, spicy twist that complements the peanut butter beautifully. A little heat can create a surprisingly delightful contrast in flavor.
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Vegan Version: Use coconut oil instead of butter, flaxseed meal for egg substitution (1 tbsp flaxseed meal + 2.5 tbsp water), and almond or soy milk in place of sourdough discard. These changes allow everyone to enjoy the chewy goodness!
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Chocolate Drizzle: Once baked, drizzle melted chocolate over the cooled cookies for an elegant touch. It’s a sweet finish that makes them even more decadent and visually appealing.
Feel inspired to try these variations, and don’t forget to pair them with your favorite milk or explore other cookies like Millie’s Cookies Bake or Chocolate Chips Cookies as delightful snacks!
Sourdough Peanut Butter Cookies Recipe FAQs
How do I select ripe sourdough discard?
For the best flavor, use sourdough discard that is less than 5 days old. Discard older than this may have a pronounced sour taste, which can overpower the cookies. The ideal discard should be bubbly and have a pleasant, mild tang; this will contribute depth to your sourdough peanut butter cookies.
What is the best way to store my cookies?
Store your sourdough peanut butter cookies in an airtight container at room temperature for up to 1 week. This helps maintain their chewy texture and rich flavor. If you notice the cookies getting a bit dry, try placing a slice of bread in the container with them. This keeps moisture in and can rejuvenate your cookies!
Can I freeze the cookie dough?
Absolutely! To freeze the cookie dough, scoop the dough into balls and place them on a baking sheet lined with parchment paper. Freeze them until solid, then transfer to a zip-top freezer bag. They can last up to 3 months in the freezer. When you’re ready to bake, simply thaw the dough in the refrigerator overnight, roll them in sugar, and bake.
Why are my cookies flat?
If your sourdough peanut butter cookies come out flat, it might be due to a few reasons. Ensure your butter is at the right temperature (softened but not melted) as melted butter can lead to flat cookies. Additionally, check if you’re using enough flour—measuring it accurately is important. Lastly, ensure your baking soda and powder are fresh; expired leavening agents can also result in flatness.
Can I adapt the recipe for allergies?
Certainly! If you have allergies to eggs, you can try replacing the egg with a flaxseed meal substitute. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, allow it to sit for 10 minutes to thicken, and then use it in your recipe. As for peanut allergies, feel free to swap out peanut butter for sunflower seed butter. Just be mindful of any adjustments in texture and flavor—each alternative reacts differently in baking!
Sourdough Peanut Butter Cookies with Chewy Perfection
Ingredients
Equipment
Method
- Cream together 1/2 cup of softened unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar until light and fluffy.
- Mix in 1 cup of creamy peanut butter and 1/2 cup of sourdough discard until combined.
- Add 1 large egg and 1 teaspoon of pure vanilla extract, mix on low speed until fully combined.
- Whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing slowly.
- Cover the dough and refrigerate for 2 to 24 hours.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop dough into 55g balls, roll in granulated sugar, and place on prepared sheets.
- Bake for about 9 minutes, using the pan-banging technique twice during baking.
- Cool on the pan for 5 minutes before transferring to a cooling rack.
