Sourdough Peanut Butter Blossom Cookies

Who doesn’t love the delicious salty-sweet combination of peanut butter and chocolate? Add in a hint of sourdough tang and you’ll be whipping up these simple sourdough peanut butter blossom cookies all the time!

Course Dessert

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 15

Chilling Time 1

Total Time 1 30

Servings cookies

Calories 115kcal

Author Kate Freebairn

Equipment

Stand Mixer or a hand mixer, optional
Mixing Bowls
Cookie Scoop
Baking Sheets
Parchment Paper

Ingredients

Cookie Dough

100 g Brown Sugar
100 g Granulated Sugar
100 g Butter salted, softened
250 g Peanut Butter smooth or crunchy
100 g Sourdough Starter or sourdough discard
1 Egg
5 g Vanilla Extract
180 g All Purpose Flour
5 g Baking Powder

Toppings

40 g Granulated Sugar for rolling the dough balls
40 Chocolate Kisses

Instructions

Add the brown sugar, white sugar, and butter to the bowl of a stand mixer and beat with the paddle attachment on medium speed until uniform, about 3 minutes. If you'd prefer, you can cream the butter and sugar using a hand mixer or a bowl with a fork.
Add the peanut butter and mix until well combined (if the peanut butter is a little hard, you can soften it in the microwave).
Add the sourdough starter, egg, and vanilla extract 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.
Transfer the bowl to the refrigerator and chill the dough for at least an hour, although you can chill the dough in the fridge for up to 2 days. The flavor when you do this, is out of this world!
When you are ready to make the cookies, preheat your oven to 350℉/175℃ and prepare two baking sheets lined with parchment paper or silicone baking sheets.
Use a tablespoon measure or a cookie scoop to scoop up about a tablespoon of dough (about 20 grams). Roll the dough into a small ball and roll the ball in the remaining 40 grams of sugar, then place on the cookie sheet with about 3 inches of space between the cookies so they have room to spread.
Bake the sourdough peanut butter blossom cookies for 9 to 11 minutes at 350℉/175℃. You will see them spread as they cook and the tops will start to crack a bit. Pull them from the oven and let them cool for 5 minutes before pressing a chocolate kiss into the center of each cookie.
Allow the cookies to cool completely on the baking tray before transferring them to an airtight container.

Notes

I like to wait about 5 minutes after the cookies are out of the oven to press the chocolate kisses into the top. I find that’s the sweet spot so the cookies are still warm enough to press the kisses in, but not so hot they melt the chocolate!
If you do notice the chocolate is melting, you can transfer the finished cookies to a plate or tray and place in the fridge or freezer for a few minutes so the kisses keep their shape.

Nutrition