The Best Sourdough Chocolate Peanut Butter Swirl Cookies

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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

1. Mix butter and sugars until light and fluffy.

2. After combining all ingredients except peanut butter.

4. Place scoops of dough on a baking sheet and top with sugar.

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

Can I make this without sourdough?

Yes! Just use 2 ¼ cups of flour total to replace it.

Can I substitute the flour?

Sure! The results might be a bit different though depending on how much liquid your flour absorbs.

Can I substitute the butter?

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

Sourdough Chocolate Peanut Butter Swirl Cookies

These 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.

5 from 1 vote

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Prep Time 15

Cook Time 10

Course Dessert

Cuisine American

Servings 24 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!