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
- 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
Chill in the fridge for 30 minutes to an hour for even chewier cookies!
Store on the counter for 3-5 days. Freeze for up to 6 months.
Store on the counter for 3-5 days. 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
Tried this recipe?Let us know how it was!
