Sourdough Peanut Butter Cookie Recipe

4.91 from 11 votes

Sourdough Peanut Butter Cookie Recipe

Classic peanut butter cookies with a sugar crusted exterior and the characteristic cross-hatch on top with a sourdough twist. These Deliciously soft and chewy Sourdough Peanut Butter Cookies are delicious and easy to make.

Prep Time15

Cook Time10

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 148kcal

Author: Hannah Dela Cruz

Equipment

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

Metric - US Customary

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.

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