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.
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
- 226 grams unsalted butter softened (1 cup)
- 100 grams cane sugar ½ cup
- 200 grams brown sugar 1 cup
- 2 eggs
- 2 teaspoons vanilla extract
- 120 grams sourdough discard ½ cup
- 240 grams all-purpose flour 2 cups
- 50 grams unsweetened cacao powder ½ cup
- 1 teaspoon salt
- 1 teaspoon baking soda
- 170 grams chocolate chips 1 cup
- 130 grams peanut butter ½ cup; runny/natural is best for swirling
Instructions
- Preheat oven to 350°F.
- In a stand mixer or mixing bowl, cream the butter and sugars together until light and fluffy.226 grams unsalted butter, 100 grams cane sugar, 200 grams brown sugar
- Mix in the eggs, vanilla, and sourdough discard until combined.2 eggs, 2 teaspoons vanilla extract, 120 grams sourdough discard
- In a separate bowl, whisk together the flour, cacao powder, salt, and baking soda. Add to the wet ingredients and stir until combined.240 grams all-purpose flour, 50 grams unsweetened cacao powder, 1 teaspoon salt, 1 teaspoon baking soda
- Mix in the chocolate chips until just combined.170 grams chocolate chips
- Remove the bowl from the mixer. Pour the peanut butter over the dough and gently fold it in — distribute it throughout but leave plenty of streaks. Don't overmix!130 grams peanut butter
- Place scoops of dough 2 inches apart on a prepared baking sheet and top with a dusting of sugar.
- Bake 8–10 minutes (closer to 10 works best). They're done when the tops look just set and are no longer shiny.
- Cool on a rack and enjoy!
Notes
For chewier cookies: Chill the dough in the fridge for 30 minutes to an hour before baking.
Storage: Store on the counter for 3–5 days, or freeze for up to 6 months.
Nutrition
Serving: 1gCalories: 231kcalCarbohydrates: 31gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 34mgSodium: 160mgPotassium: 94mgFiber: 1gSugar: 20gVitamin A: 256IUCalcium: 24mgIron: 1mg
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