Sourdough Peanut Butter Blossom Cookies
Sourdough Peanut Butter Blossom Cookies are a soft and chewy take on the nostalgic classic. The sourdough discard adds a subtle tang that perfectly complements the sweet peanut butter dough and melty chocolate kiss.
Equipment
- Kitchen Scale
- Stand Mixer
- Parchment Paper
- Baking sheet
- Cooling rack
- Cookie scoop (2 tablespoon)
Ingredients
- 170 g unsalted butter ¾ cup, softened
- 150 g brown sugar ¾ cup
- 100 g white sugar ½ cup
- 2 teaspoons vanilla extract
- 1 large egg
- 1 large egg yolk
- 100 g sourdough discard ⅓ cup
- 250 g creamy peanut butter 1 cup
- 270 g all-purpose flour 2 ¼ cups
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 67 g sugar ⅓ cup, for rolling the dough balls
- 24 Hershey kisses
Instructions
Make the Dough
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, brown sugar, and white sugar together until light and fluffy (about 2–3 minutes).
- Add wet ingredients: Mix in the vanilla extract, egg, and egg yolk until smooth. Stir in the sourdough discard and peanut butter until fully combined.
- Add dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined—don’t overmix. No need to chill.
Bake the Cookies
- Preheat oven: When ready to bake, preheat to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop and roll: Scoop about 2 tablespoons of dough per cookie and roll into smooth balls. Roll each ball in granulated sugar if desired, then place on the baking sheet about 2 inches apart.
- Bake: Bake for 8–10 minutes, or until the edges are set and the centers look slightly underbaked. Use a large cookie scoop to "scoot" the hot cookies into perfect circles if desired.
Add the Kisses
- Press in chocolate: Immediately after baking, gently press a Hershey’s Kiss into the center of each cookie. The cookie will crack slightly around the edges—this is perfect!
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely and allow the chocolate to set.
Notes
Note: I bake by weight for accuracy. Cup measurements are approximate and may vary depending on how you scoop.
Audrey’s Tip: Press the Hershey’s Kiss into the cookie right after baking while they’re still warm—the residual heat softens the chocolate just enough to create that perfect melty center. Let them cool completely before stacking to avoid smudging!
Nutrition
Calories: 239kcalCarbohydrates: 28gProtein: 4gFat: 13gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 33mgSodium: 146mgPotassium: 81mgFiber: 1gSugar: 17gVitamin A: 177IUCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!