You are going to love these sourdough peanut butter cookies! These chewy cookies are perfectly sweet and salty thanks to a generous amount of peanut butter and a final roll in granulated sugar. My family and I devoured these-- I can't wait to hear what you think!
These cookies are great for the holiday season, but can be enjoyed year-round!
Looking for more ways to use peanut butter and sourdough? Try my sourdough discard chocolate peanut butter swirl cookies!
Ingredients
- Butter
- Shortening
- Vanilla extract
- Brown sugar
- White sugar
- Eggs
- Sourdough discard
- Peanut butter
- All-purpose flour
- Baking soda
- Salt
- More sugar for rolling
See the recipe card below for quantities.
Instructions
Add butter, sugars, and vanilla extract to a stand mixer. Beat until light and fluffy (about 5-10 minutes).
Scrape down sides of bowl. Add sourdough discard, peanut butter, and eggs. Mix until just combined. Add dry ingredients and mix until combined.
This is what the final dough should look like after mixing.
Scoop dough balls and place into a bowl of granulated sugar.
Roll dough in sugar and place on a prepared cookie sheet.
Use a fork to lightly flatten the cookies. Place in the oven for 375 degrees Fahrenheit for 8-10 minutes.
Hint: These cookies can dry up fast! Be sure not to overcook and also store in an airtight container to preserve freshness.
Substitutions
- Dairy-free: use a non-dairy butter (like Country Crock's plant butter)
- Shortening: Don't have or want to use shortening? Substitute it with more butter. Shortening is ideal however because it helps the cookie hold its shape better and keeps them soft and chewy.
Variations
- Chocolate chips: add ½ to 1 cup of chocolate chips to this recipe to add delicious chocolatey sweetness.
Equipment
- Stand mixer (optional; a mixing bowl and spoon works just as well).
- If not using a stand mixer, use a hand mixer to fluff the butter and sugars.
- Baking sheet
- Parchment paper or silicone baking sheets.
- Cooling rack
- Airtight container or bag for storage
Storage
Store in an airtight container at room temperature for 4-7 days. I find that these get better each day after day 2!
To freeze: store in a freezer-safe container for up to 6 months.
Top tip
Take these out of the oven when the top of the cookies looks *just* set. It won't look all the way cooked through, but it will finish cooking while it cools on the cookie sheet. These can get really dry if cooked for too long. 9 minutes is my sweet spot with these!
FAQ
Yes! You'll just need to add more flour. For this recipe, you'll likely need ⅛-1/4 cup of additional flour to make up for the missing discard. Add flour in 1 tablespoon increments until your dough looks like the images above!
I love using Nutiva Organic Red Palm & Coconut Shortening! It works great and I feel good using it!
Related
Looking for other recipes like this? Try these:
Sourdough Peanut Butter Cookies
Equipment
- Stand Mixer
- Cookie sheet
- Parchment paper or baking mat
- Cookie scoop
- Small bowl for rolling in sugar
Ingredients
- ½ Cup Butter softened
- ¼ Cup Shortening
- 2 teaspoon Vanilla extract
- ¾ Cup Brown sugar
- ½ Cup White sugar
- 1 Egg
- 1 Egg yolk
- ¼ Cup Sourdough discard
- 1 Cup Peanut butter
- 2 Cup All-purpose flour 240g
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a mixing bowl or stand mixer, add butter, shortening, vanilla extract, and sugars. Beat until light and fluffy, approx. 5-10 minutes.
- Scrape down the sides of the bowl and add egg, egg yolk, peanut butter, and sourdough discard. Mix until just combined.
- In a separate bowl, mix flour, baking soda, and salt.
- Slowly add dry ingredients to wet ingredients. Mix until fully combined.
- Using a cookie scoop, place balls of dough in a small bowl of granulated sugar and roll until fully covered.
- Place sugar-covered dough balls onto a prepared baking sheet 2 inches apart. Use a fork to gently flatten the cookies.
- Bake at 375 for 8-10 minutes or until the top looks just set.
- Allow to cool on the baking sheet for at least 5 minutes before moving to a cooling rack.
Notes
- Store at room temperature in an airtight container for 4-7 days. Freeze for up to 6 months.
- Take these out of the oven when the top of the cookies looks *just* set. It won't look all the way cooked through, but it will finish cooking while it cools on the cookie sheet. These can get dry if cooked for too long. 9 minutes is my sweet spot with these, but it can vary depending on your oven and environment. Always try a test cookie before baking a full sheet to confirm the ideal baking time!
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
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