Well, I am absolutely the weirdo that doesn’t LOVE peanut butter. Which is unfortunate for my husband because I never make peanut butter cookies, peanut butter bars, really peanut butter anything. If I have to choose flavors, it is chocolate, mint, herbal, spices, but not peanut butter.
But, tis the cookie season, and ever since I discovered that my sourdough starter makes THE BEST cookies I have ever had, I have been playing around with new cookie recipes. And I had to make a peanut butter inspired cookie for my husband; turns out I actually can’t stop eating these sourdough chocolate chip cookies.
I am new to the sourdough cookie world, but so far what I have learned is fluffy, fluffy, soft, and fluffy. Never before have I had cookies stay soft and chewy for a week after making them. Forget having to triple wrap your cookies with plastic wrap and then pop the hockey puck of a cookie into the microwave to try and get it to soften up; these sourdough starter chocolate chip cookies will be completely devoured before they even have a chance of hardening up. Are you having company over and looking for a quick pop in the oven sweet treat? Make this cookie dough and keep it in the freezer for a quick and easy dessert.
Bonus: There is no rise time involved in making these bad boys. It literally took me 10 minutes to make the dough and get them on the baking sheet. 15 minutes to cook. And BOOM – delicious warm cookies that will have you looking for a glass of milk (do people still drink milk?).
Pro Tip: Forget parchment paper, forget oil spray, these slipat mats are life changing.
Ingredients for Sourdough Peanut Butter Cookies
- 1/2 cup sourdough discard
- 1/2 cup peanut butter (I love Earth Balance creamy peanut butter)
- 1 cup flour (I use Gluten Free, Cup 4 Cup)
- 1/2 cup unsalted butter (I LOVE Miyokos vegan butter)
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup light brown sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- granulated sugar
- chocolate chips (optional)
What is Sourdough Discard?
Sourdough discard is the liquid left over from making sourdough bread. It’s made by mixing water and flour together and then adding sourdough starter to the mix. The starter contains wild yeast and bacteria, which ferments the sugars in the flour, creating lactic acid and carbon dioxide gas. This process gives sourdough bread its sour flavor and distinctive texture. The sourdough discard can be used to make other sourdough products, such as crackers, pancakes, or cookies. And if you don’t want to use it right away, you can always save it in the fridge for later. Just be sure to give it a good stir before using it again.
Substituting with Vegan and Gluten Free Products
Vegan and gluten free ingredients are slowly but surely taking over the world of substitutions. No longer are vegan and gluten free ingredients seen as oddities or novelties, but rather they are becoming mainstream choices for those looking for substitutes for traditional ingredients. This shift is being driven by a number of factors, including the increasing awareness of the health benefits of vegan and gluten free diets, as well as the growing availability of vegan and gluten free products. As more and more people adopt vegan and gluten free lifestyles, the demand for vegan and gluten free ingredients is likely to continue to grow. When following recipes that do not use these ingredients, it is important to know that they are typically not a direct switch out and some alterations in quantities will need to be made: 1 cup of flour is not the same as 1 cup of gluten free flour (typically).
Allergic to Peanut Butter?
If you’re one of those people who feels strongly about nut butter in cookies, you might be surprised to learn that there are plenty of alternatives. Peanut butter is by far the most popular type of nut butter, but it’s not the only option. Other nut butters such as almond butter, cashew butter, and sunflower seed butter are also available. In addition, there are non-nut options such as tahini (sesame paste), soy nut butter, and even pumpkin seed butter. So if you’re looking for a peanut-free cookie recipe, there’s no need to panic. There are plenty of delicious nut butter alternatives out there.
INGREDIENTS IN PRODUCTS LINKED ABOVE REGARDING ALLERGENS IS UNDETERMINED AND SHOULD BE LOOKED INTO FURTHER.
Equipment You'll Need
- Stand mixer
- Measuring cups
- Measuring spoons
- Cookie Scoop
- Silicone Mat or Parchment Paper
- Baking Sheet
- Wire Rack
things to help along the way
SPECIALTY PRODUCTS for making Sourdough cookieS
kitchen recipes
Sourdough Chocolate Chip Peanut Butter Cookies
INGREDIENTS
- 1/2 cup sourdough discard
- 1/2 cup peanut butter (I love Earth Balance creamy peanut butter)
- 1 cup flour (I use Gluten Free, Cup 4 Cup)
- 1/2 cup unsalted butter (I LOVE Miyokos vegan butter)
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup light brown sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- granulated sugar
- chocolate chips (optional)
INSTRUCTIONS
- Preheat oven to 350 degrees.
- Whisk egg, brown sugar, vanilla, peanut butter, sourdough starter discard and butter in a stand mixer or large bowl.
- Combine dry ingredients in separate bowl: flour, baking powder, baking soda, and salt.
- Mix dry ingredients into wet ingredients until you have a dough-like texture.
- If you want to add chocolate chips, now is the time. Add them in and mix lightly until they are combined.
- Roll your cookie dough into small balls and then roll the dough balls in the sugar until they are coated.
- Space out on your dough balls evenly distributed on a baking sheet. Press down in a criss-cross pattern with a fork.
- Bake at 350 degrees for 10-15 minutes (bottom is golden brown).
- Once golden brown, transfer to a cooling rack or wire rack.
NOTES
Freeze your cookies and pull them out later for cookies anytime, or freeze your cookie dough for a quick grab dessert.
Gluten free and vegan products do not have to be used, but this chocolate chip cookie recipe did not seem to need adjustments even though I used vegan products.
Frequently Asked Questions about Sourdough Peanut Butter Cookies
Do these peanut butter cookies freeze well?
Definitely! Making dough balls and using a freezer bag to store them in the freezer until you are ready to make your cookies is a great idea, and makes for a fast dessert.
Do sourdough peanut butter cookies taste sour?
Not at all. Someone who does not know they are “sourdough” would probably never know you used sourdough discard to make these cookies. For those that do know, you can taste a little added flavor, but not in the form of sour.
What if I only have active sourdough starter and no inactive sourdough discard?
Not a problem, you can use sourdough starter that is actively bubbling in place as a 1-to-1 replacement for the sourdough discard. Your cookies may have a bit more rise to them, but they will still be delicious cookies.
Looking for other sourdough recipes?
check out our other sourdough recipes below
love this sourdough starter peanut butter cookie recipe?
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