Soft and chewy, these Sourdough Discard Peanut Butter Cookies are delicious and easy to make. Sourdough adds moisture that will keep these cookies tasting fresh for longer and a delightful tang that complements the rich flavor of peanut butter. Have fresh-baked cookies from start to finish in less than 30 minutes.
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Love sourdough cookies? Try my recipes for Sourdough Sugar Cookies, Sourdough Chocolate Cookies and Sourdough Banana Cookies.
Why I love this recipe
- Makes chewy peanut butter cookies that won’t be crumbly.
- Sourdough complements the rich flavor of these peanut butter cookies.
- Sourdough adds moisture keeping these cookies tasting fresh for longer.
- Easy 1 bowl recipe!
What you need
Smooth peanut butter: Do not use natural or chunky peanut butter or they will make your cookies too crumbly.
All-purpose flour: the low protein content of all-purpose gives these cookies their chewy, tender texture, don’t substitute another type of flour, such as whole wheat in this recipe as it would affect the texture of the cookies.
Sourdough discard: feel free to use your sourdough discard directly from the fridge, if you don’t have any discard add 28 grams of flour and 28 grams of water to the recipe.
See recipe card for detailed ingredient information.
These are the best peanut butter cookies I have ever had- like ever! So delicious and I love a great sourdough discard recipe that's so easy to come together!
- Kayla
Baking with Sourdough Discard
Sourdough discard adds a great tangy flavor to these sourdough peanut butter cookies. Conveniently, you can use your discard straight from the fridge without the need to activate or feed your sourdough starter since it won't be used for bread-making.
You can use older discard with a more pronounced acidity or use a freshly-fed sourdough starter. Both will yield delicious cookies, but offer a slightly distinct flavor.
How to Make Sourdough Peanut Butter Cookies
Step 1: Make the dough
Cream butter, sugars, peanut butter and vanilla. Beat egg and discard into the mixture. Whisk the dry ingredients in until no traces of dry flour remain.
Tip
Set butter out the night before to soften it for making these cookies.
Step 2: Assemble the cookies
Portion out cookies using a cookie scoop. Roll the cookie dough balls in cane sugar.
Step 3: Bake the cookies
Arrange cookies on a baking sheet and flatten with a fork to create a grid pattern on top of the dough. Bake at 325 F for 10 to 12 minutes.
Tip
Let the cookies cool on the sheet for 5 minutes. The cookies will not be fully set after you pull them out of the oven, and will continue to bake due to residual heat. This step is just as important to the process as baking and is what gives them their soft and chewy texture.
Baker's Tips
Weigh your ingredients: For the best results, use a kitchen scale to measure out your ingredients instead of using cups and tablespoons. It’s much more accurate and will increase your chances of success.
Test your leaveners for freshness: Baking powder and baking soda have a limited shelf life and will eventually lose their effectiveness. To see if yours still work, combine a pinch of baking powder with a drop of vinegar. If the mixture fizzes, then your leaveners will work.
Use a cookie scoop: Evenly-sized cookies will bake evenly.
Don’t overcrowd your baking sheet: These cookies will spread and flatten during baking, so be sure to leave space between the dough to prevent them from sticking together.
Use a light-colored baking sheet: Dark baking sheets retain more heat and may cause your cookies to overbake or even burn.
Don't over bake your cookies: When you remove the cookies from the oven, they might seem underbaked, and that's perfectly normal. No need to fret; the residual heat from the hot baking sheet will keep baking the cookies. Be cautious not to overbake them, as doing so could result in a hard and dry texture instead of the desired soft and chewy consistency.
Make ahead instructions
This cookie dough can be made up to 3 days in advance, and will continue to develop flavors as they chill. After making the cookie dough, cover the bowl with plastic wrap and store in the refrigerator until ready to use. When it's time to bake, roll out the cookies and follow the provided baking instructions.
To freeze these cookies, portion out the cookie dough balls and place them on a parchment-lined cookie sheet (they don't have to be spaced apart). Freeze the cookie sheet uncovered for an hour or until the cookie dough is completely frozen. Transfer to an airlock container or ziptop bag and store in the freezer for up to 6 month.
- To bake frozen cookie dough: Bake frozen cookie dough on a parchment-lined baking sheet at 350F for 15 to 18 mins.
Recipe FAQs
The flavor of discard depends on your unique starter. Older discard will have a tangier, acidic flavor than freshly-fed sourdough starter. In my experience sourdough added a delicious tang that doesn’t the taste of these cookies.
Absolutely! You can make the cookie dough up to 3 days in advance. Portion out your cookie dough and refrigerate them on a parchment-lined cookie sheet covered with plastic wrap.
Absolutely! Simply use the same proportion of freshly fed sourdough starter in the recipe. Your starter won’t add a strong tangy flavor to your cookies, but will still work.
If you don’t have a starter, but still want to try out this recipe, simply add 28 grams of all-purpose flour and 28 grams of water to your cookie dough.
These cookies last about 7 days stored in an airtight container at room temperature.
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Sourdough Peanut Butter Cookie Recipe
Equipment
- hand mixer or stand mixer
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Ingredients
Dough
- 113 grams unsalted butter softened
- 100 grams cane sugar
- 150 grams brown sugar
- 170 grams smooth or creamy peanut butter do not use not chunky or natural
- 8 grams vanilla
- 56 grams sourdough discard
- 1 egg
- 240 grams all-purpose flour
- 3 grams baking soda
- 4 grams salt
Topping
- 50 grams cane sugar
Click US Customary to view volume measurements
Instructions
- Prep: Preheat oven to 325 F. Line 2 baking sheets with parchment paper. Set aside.
- Make the dough: Cream the butter, sugars, peanut butter and vanilla.113 grams unsalted butter, 100 grams cane sugar, 150 grams brown sugar, 170 grams smooth or creamy peanut butter, 8 grams vanilla
- Add in the sourdough discard and egg until no traces of yolk or sourdough remain.56 grams sourdough discard, 1 egg
- Fold the dry ingredients in until no dry bits of flour remain.240 grams all-purpose flour, 3 grams baking soda, 4 grams salt
- Portion out the dough: Using a medium-sized (1 ½-tablespoon) cookie scoop, portion out the dough and place them on the prepared baking sheet, at least 2 inches apart to allow them to spread.
- Fill a small bowl with cane sugar. Dip and coat the cookie dough balls in cane sugar.50 grams cane sugar
- Flatten the cookies using a fork, creating a grid pattern.
- Bake: Bake the cookies for 10 to 12 minutes or until the edges are lightly browned.
- Allow the cookies to cool completely on the baking sheet, for about 5 minutes. Don’t move your cookies too soon or they will break apart.
- Enjoy and store: Enjoy the cookies warm, once they have set completely. These cookies get even better once they have cooled completely and their flavor has fully developed. Store leftover cookies in an airtight container for up to 1 week.
Tips
These recipes were developed and tested using grams for precise measurements. To increase your chances of success, I recommend investing in a kitchen scale. I've included rough volume estimates (in tablespoons and cups), but they might not be totally accurate.
Remember all ovens are unique, these recipes were tested in my oven which runs cooler than others. You might need to lower the temperature if your bake appears to be browning too quickly. Monitor your bake closely and make adjustments if needed.
Notes
- Do not use natural or chunky peanut butter for this recipe or they will be crumbly and fall apart.
- Do not over bake these cookies or they will turn out hard and dry instead of soft and chewy.
- Your cookies won’t be fully set after you take them out of the oven, let them cool on the baking sheet for 10 minutes before moving them to a wire rack.
- If you don’t have a sourdough discard, but still want to try out this recipe, simply add 28 grams of all-purpose flour and 28 grams of water to your cookie dough.
Nutrition
Nutrition info provided are estimates.
Lindsay says
Obsessed with these delicious peanut butter cookies! Will be making these again. Turned out great!
Hannah Dela Cruz says
I'm so happy you loved them Lindsay!
pbdtrc6 says
This recipe was a good one. I baked them at 3:50 instead. And put them in the fridge on the cookie sheet before baking for about 10 minutes. Delicious cookies, 🍪
Karla says
Uncomplicated directions and ingredients so a winning recipe. We are a chunky peanut butter home so that's what I used and just for fun I used Sugar In The Raw Turbinado cane sugar to dip the cookies before I criss-crossed them with a fork. Very tasty!
Hannah Dela Cruz says
So excited that you loved it!
Jessica C says
I made these according to recipe, until the end. I had some kisses I wanted to use, so I skipped the sugar and fork work at the end and just scooped normally. Oh, I didn't have time to bake the cookies when I made the dough, so I did chill it and scooped it on the baking sheets chilled. I baked for 8 minutes and took them out. I pressed the kisses in the middle, let them set a little longer, then transferred them to the wire rack. The BEST peanut butter blossoms I have EVER made!
Hannah Dela Cruz says
This is such a great idea! Glad you enjoyed the recipe.
Gayle says
These turned out amazing! Added a sprinkle of kosher salt to the top giving the perfect sweet and salty combo! Thank you!!
Hannah Dela Cruz says
That sounds so good! Glad you enjoyed the recipe.
Jamie says
I made these and my family loved them. Can I let the dough ferment overnight? How will that affect the recipe?
Hannah Dela Cruz says
Yes! This should work just fine.
Joan says
These were the worst cookies. They were crumbly on the baking sheet and did not turn out.
Hannah Dela Cruz says
Hi Joan - sorry you had this experience. The only time I've experienced this is when using natural or crunchy peanut butter. Did you use creamy peanut butter in the recipe?
Joan says
I used Kirkland organic creamy PB
Shelly Babb says
These were the best peanut butter cookies I have ever made!! I would give them 10 stars if I could !!
Hannah Dela Cruz says
This makes me so happy! Thank you!
Candice says
I see you say to not use natural peanut butter. I only use organic, I’m assuming if I make these they’re going to fall apart?
MJ says
This was a fantastic recipe. I doubled it and it made 44 cookies. My husband is in heaven!
Hannah Dela Cruz says
So thrilled that you loved these and that hubby is happy too!
Cathy says
Great cookies, just the right amount of sweetness.
I love the way you write the recipes. awesome tips and notes.
Hannah Dela Cruz says
Thank you so much, Cathy! I'm so thrilled that you loved them.
Heather Banks says
5 stars!! I made them very large and was mindful of not over baking so they would remain chewy and soft. My husband likes crispy cookies so his stayed in the oven a little longer. Everyone was very happy! Has become my go-to peanut butter cookie! Delicious!!
Hannah Dela Cruz says
Thank you so much for your feedback! Glad you and the hubby loved them!
Danette says
This is a good way to use up the discard. Made these for my dad who is a peanut butter cookie freak! He loved them.. the only recommendation is if you want a “crispier” cookie, then decrease the size of the cookie from 1-1/2 T scoop to a 1T scoop. They came out a bit less soft.
Hannah Dela Cruz says
Ooh thank you for the tip! Glad you and dad loved them!
Kayla says
These are the best peanut butter cookies I have ever had- like ever! So delicious and I love a great sourdough discard recipe that's so easy to come together!