These sourdough chocolate peanut butter swirl cookies are going to blow you away! The rich and chewy cookies are perfectly sweet and salty with a generous dusting of sugar on top. The peanut butter swirls throughout make each bite its own unique experience with some being sweeter than others. The use of sourdough discard ties all the flavors together and prevents the flavors from being overly rich.
These cookies can be whipped up in a flash! Continue reading to learn more about how you can make my sourdough chocolate peanut butter swirl cookies at home!
Sourdough Chocolate Peanut Butter Swirl Cookies
Equipment
- Stand mixer or mixing bowl
- Cookie scoop (these are a bit messy! - a 3-inch scoop makes 24 cookies)
- Cookie sheet
- Silicone baking mat or parchment paper
Ingredients
- Softened Unsalted butter
- Cane sugar
- Brown sugar
- Eggs
- Vanilla extract
- Sourdough discard
- All-purpose flour
- Unsweetened Cacao powder
- Salt
- Baking soda
- Chocolate chips
- Peanut butter (organic/runny peanut butter is best for stirring it in!)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of your stand mixer or mixing bowl, cream butter and sugars together until light and fluffy.
- Mix in eggs, vanilla, and sourdough discard until combined.
- In a separate bowl, mix flour, cacao powder, salt, and baking soda. Add to the mixing bowl with wet ingredients and stir until combined.
- Mix in chocolate chips until just combined.
- Remove bowl from stand mixer. Pour peanut butter on top of the cookie dough and gently fold the peanut butter into the dough. The goal is to distribute the peanut butter throughout the dough but to leave plenty of streaks of it throughout. Don’t over-mix!
- Place scoops of cookie dough 2 inches apart on a prepared baking sheet.
- Place in preheated oven and bake for 8-10 minutes. I’ve found that closer to 10 minutes works best for this recipe. You’ll know when they’re done when the top of the cookies look just set and the tops aren’t shiny anymore.
- Place on rack to cool and enjoy!
Frequently Asked Questions
Yes! Just use 2 ¼ cups of flour total to replace it.
Sure! The results might be a bit different though depending on how much liquid your flour absorbs.
Yes, my favorite non-dairy butter is country crocks plant butter. If going the dairy free route, I recommend using half DF butter and half shortening to help the cookies hold their shape while baking.
Other Fall Recipes To Try
- Pumpkin Cream Cold Brew Overnight Oats
- Sourdough Malted Chai Chocolate Chip Cookies
- Same-Day Sourdough Dinner Rolls
- The Best Sourdough Sandwich Bread You Will Ever Have
- Healthy Pumpkin Spice Latte Breakfast Muffins
Sourdough Chocolate Peanut Butter Swirl Cookies
Equipment
- Stand mixer or mixing bowl
- Cookie scoop (these are a bit messy! - a 3-inch scoop makes 24 cookies)
- Cookie sheet
- Silicone baking mat or parchment paper
Ingredients
- 1 Cup Unsalted butter soft
- ½ Cup cane sugar
- 1 Cup Brown sugar
- 2 Eggs
- 2 teaspoon Vanilla extract
- ½ Cup Sourdough discard
- 2 Cup All-purpose flour
- ½ Cup Cacao Powder unsweetened
- 1 teaspoon Salt
- 1 teaspoon Baking soda
- 1 Cup Chocolate chips
- ½ Cup Peanut butter organic/runny peanut butter is best for stirring it in!
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of your stand mixer or mixing bowl, cream butter and sugars together until light and fluffy.
- Mix in eggs, vanilla, and sourdough discard until combined.
- In a separate bowl, mix together flour, cacao powder, salt and baking soda. Add to the mixing bowl with wet ingredients and stir until combined.
- Mix in chocolate chips until just combined.
- Remove bowl from stand mixer. Pour peanut butter on top of the cookie dough and gently fold the peanut butter into the dough. The goal is to distribute the peanut butter throughout the dough but to leave plenty of streaks of it throughout. Don’t over-mix!
- Place scoops of cookie dough 2 inches apart on a prepared baking sheet.
- Place in preheated oven and bake for 8-10 minutes. I’ve found that closer to 10 minutes works best for this recipe. You’ll know when they’re done when the top of the cookies look just set and the tops aren’t shiny anymore.
- Place on rack to cool and enjoy!
Notes
Store on the counter for 3-5 days. Freeze for up to 6 months.
ALSO, BE SURE TO GRAB A COPY OF AT THE END OF THE DAY WRITTEN BY MY WONDERFUL MOM, STEPHANIE HAWKINS.
Katie says
Oh my goodness, these sourdough cookies are incredible! I love the peanut butter and chocolate combination!
Jess says
Do you know how much each cookie weighs prior to baking?
Audrey says
Hi Jess! I use a 2-tablespoon cookie scoop, so I believe they're around 35-40g each, but I will double-check next time I bake cookies and update here!