Sourdough Discard Peanut Butter Coookies
These sourdough discard peanut butter cookies are soft, chewy, and packed with peanut butter flavor. Made with simple pantry ingredients, they're an easy and delicious way to use up sourdough discard.
Servings 40 cookies
Calories 89kcal
Ingredients
- 100 g Brown Sugar
- 100 g White sugar
- 100 g Butter
- 250 g Peanut Butter (smooth or crunchy)
- 1 Egg
- 100 g Sourdough Starter (or sourdough starter discard)
- 5 g Vanilla Extract (1 tsp)
- 180 g All-purpose Flour
- 5 g Baking Powder (1 tsp)
Instructions
- Preheat your oven to 350ºF/175ºC.
- Add the brown and white sugar to a bowl with the butter and mash them together with a fork.If you'd prefer, you can cream the butter and sugar using a hand mixer or stand mixer.
- Add the peanut butter and mix until well combined (if the peanut butter is a little hard, soften it in the microwave).
- Add the egg, vanilla and sourdough starer to the bowl and mix together until well combined.
- Now, add the all purpose flour and baking powder to the bowl and bring it together to a stiff dough.
- You can chill the dough in the fridge for up to 2 days at this point.
- When you're ready to bake the sourdough discard peanut butter cookies, take the dough out of the fridge and allow to sit at room temperature for around 10 minutes.
- Roll the dough into small balls (I've done 20g balls). Use a fork to press the cookies down with a criss cross pattern.
- Bake the sourdough peanut butter cookies for 10 to 12 minutes at 350ºF/175ºC.
- Allow the cookies to cool completely on the baking tray before transferring them to a glass jar.
Notes
Peanut Butter - you can choose to use smooth or crunchy peanut butter. I've used crunchy when making this recipe because I love the added texture that the crunchy peanut butter gives.
Butter - it doesn't matter whether you use salted butter or unsalted butter, it won't make too much difference.
Nut Free Butters - nut free butters like sunflower seed butter works well for these sourdough cookies.
Chocolate Chips - feel free to add chocolate chips to your peanut butter sourdough cookies - I love adding 100g of milk chocolate chips so you end up with peanut butter chocolate chip cookies.
Nutrition
Serving: 40g | Calories: 89kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 44mg | Potassium: 33mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 68IU | Calcium: 16mg | Iron: 0.3mg
