Sourdough Peanut Butter Cookies
You are going to love these sourdough peanut butter cookies! These chewy cookies are perfectly sweet and salty thanks to a generous amount of peanut butter and a final roll in granulated sugar.
Equipment
- Stand mixer (or a hand mixer and mixing bowl)
- Cookie sheet
- Parchment paper or baking mat
- Cookie scoop
- Small bowl for rolling in sugar
- Cooling rack
Ingredients
- 113 g butter softened (½ cup)
- 48 g shortening ¼ cup
- 2 teaspoon vanilla extract
- 160 g brown sugar ¾ cup
- 100 g white sugar ½ cup
- 1 egg
- 1 egg yolk
- 60 g sourdough discard ¼ cup
- 256 g peanut butter 1 cup
- 240 g all-purpose flour 2 cups
- 1 teaspoon baking soda
- ½ teaspoon salt
- Granulated sugar for rolling
Instructions
- Preheat the oven to 375°F.
- In a mixing bowl or stand mixer, beat the butter, shortening, vanilla, and sugars until light and fluffy, about 5–10 minutes.113 g butter, 48 g shortening, 2 tsp vanilla extract, 160 g brown sugar, 100 g white sugar
- Scrape down the sides of the bowl. Add the egg, egg yolk, peanut butter, and sourdough discard, and mix until just combined.1 egg, 1 egg yolk, 60 g sourdough discard, 256 g peanut butter
- In a separate bowl, whisk the flour, baking soda, and salt.240 g all-purpose flour, 1 tsp baking soda, ½ tsp salt
- Slowly add the dry ingredients to the wet and mix until fully combined.
- Using a cookie scoop (2-3 tbsp), roll balls of dough in a small bowl of granulated sugar until fully coated.Granulated sugar
- Place the dough balls on a prepared baking sheet about 2 inches apart. Gently flatten each with a fork.
- Bake at 375°F for 8–10 minutes, until the tops look just set. Cool on the baking sheet at least 5 minutes before moving to a cooling rack.
Notes
Store at room temperature in an airtight container for 4–7 days, or freeze for up to 6 months.
Take these out of the oven when the tops look just set — they'll finish cooking on the hot pan and can dry out if overbaked. About 9 minutes is my sweet spot, but it varies by oven, so bake a test cookie first.
If the dough is too sticky to roll, your flour may be slightly under-measured. Add flour 1–2 tablespoons at a time until it holds a ball.
Nutrition
Calories: 146kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 116mgPotassium: 43mgFiber: 0.4gSugar: 12gVitamin A: 111IUCalcium: 13mgIron: 1mg
Tried this recipe?Let us know how it was!
