fbpx Skip to Content

Sourdough Peanut Butter Cookies

Sharing is caring!

These peanut butter sourdough cookies are a fun and delicious recipe to use up your sourdough starter discard! These easy cookies don’t have a big sourdough flavor but do add to the depth of flavor of the overall cookie.

peanut butter sourdough cookies in a grey bowl

I don’t like throwing out my sourdough discard each week, so instead I love to find easy ways to use it when I don’t want to make a fancy loaf of bread. These sourdough cookies are a perfect way to utilize some of your sourdough discard – and taste great, too!

Making sourdough cookies was one of the first things I tried after I got my starter – and I have to say that sourdough cookies are an amazing and simple way to use your sourdough starter discard!

Try these other easy ways to use your leftover sourdough starter discard:

two peanut butter sourdough cookies on a plate in front of bowl full of cookies

Peanut butter sourdough cookies

These Sourdough Peanut Butter cookies are great! They are so soft and tender with a perfect crumb. You can’t really taste the sourdough tang, but you can tell there is a greater depth of flavor in the cookie. 

This recipe uses sourdough starter discard, the part of your sourdough starter that you remove when it is time to feed it. For more information, read Feeding Your Sourdough Starter. You do need a sourdough starter to make these cookies.

For this recipe, your starter discard does not need to be fed and active, but the more active it is, it will change the texture of your cookies

  • If your starter has been sitting in the fridge for a week and has a lot of hooch (the liquid that the sourdough yeast produces as it consumes) on top, the cookies will be flatter and crisper. 
  • If your starter has been sitting on the counter and was fed yesterday, your cookies will be softer, more cake like and rise more.
two dozen sourdough peanut butter cookies scattered on a grey striped tea towel

How to make sourdough peanut butter cookies

This is just a general overview on how to make these cookies, please make sure you scroll down to the recipe card below for the full instructions: 

  1. Preheat the oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.
  2. In a large bowl, whisk together the starter, peanut butter, butter, brown sugar, eggs and vanilla until combined.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  4. Add the dry ingredients to the starter mixture and combine. The dough will be soft but shouldn’t be sticky, and should be able to hold its shape. If you need to add more flour to get the right consistency, add ¼ cup at a time until you can form it into a ball.
  5. Use a cookie scoop to roll the dough into balls and then roll them in sugar.
  6. Place the cookie balls on the prepared cookie sheet.
  7. Use a fork to press down and create criss-cross lines on the cookie – first in one direction, and then in a second direction
  8. Bake for 10-12 minutes, until golden brown but still soft.
  9. Allow the cookies to rest on the hot cookie sheet for 1-2 minutes.
  10. Remove to a wire rack and cool.
  11. Enjoy!
collage of images showing steps to make sourdough peanut butter cookies

Also give Kitchen Sink Sourdough Cookies a try!

How do you store these sourdough cookies?

These cookies store best in an airtight glass container on the counter for 3-4 days!

These cookies also freeze really well! Once they are totally cooled, place them in a sealed freezer bag or container and freeze for up to 2 months. Make sure to label them so you don’t forget what they are!

plate with two peanut butter cookies with sourdough beside bowl filled with cookies

How do peanut butter cookies with sourdough discard taste?

How these cookies taste depends largely on your sourdough starter! 

If your starter is newer (younger), or has recently been fed, there won’t be a lot of sourdough “tang” to the cookies. They will taste pretty much like your normal peanut butter cookies, but will have a slightly deeper/more rich flavor to them.

If your starter is really sour or hasn’t been fed for a while, it will have a really strong sourdough flavor to it.

bowl filled with sourdough cookies beside jar of sourdough starter, with cookie in front that has a bite taken out of it

Fun variations to make

Its always fun to change up a recipe to keep it fresh! Try adding in:

  • ½ cup bittersweet or semi-sweet chocolate chips 
  • ½ cup white chocolate chips
  • ½ cup of reeces pieces candies or m’n’m candies

four sourdough peanut butter cookies in a stack with one leaning beside

Food tastes better when its shared with the ones you love!

There’s nothing I love more than seeing you make my recipes! If you make these cookies, don’t forget to leave a comment below and rate the recipe!

And if you are on Instagram, tag @thegingeredwhisk and use the hashtag #gingeredwhisk on social media when you make my recipes so that I can share them and maybe even feature you. Follow along to get the latest updates:

And don’t forget to subscribe to the email list to get all the extra tips, tricks and bonuses! 

Subscribe here!

Want to save this for later? PIN THIS TO YOUR SOURDOUGH BOARD on Pinterest!

Make sure you also check out 10 easy recipes that use sourdough discard for more ideas for how to use your sourdough starter in quick ways!

close up of three peanut butter cookies made with sourdough starter discard
Yield: 48 Servings

Sourdough Peanut Butter Cookies

bowl filled with sourdough cookies beside jar of sourdough starter, with cookie in front that has a bite taken out of it

These peanut butter sourdough cookies are a fun and delicious way to use your sourdough starter! Topped with a chocolate kiss, these don't have a big sourdough flavor but do add to the depth of flavor of the overall cookie.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1/2 cup 100% hydration sourdough starter discard, room temperature
  • 1/2 cup peanut butter, room temperature
  • 1/2 cup butter, room temperature
  • 1/2 cup brown sugar
  • 1 cups flour (plus more if needed)
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla
  • 1 egg
  • 1/4 tsp salt
  • 1/3 cup granulated sugar, for rolling cookies

Instructions

    1. Preheat the oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.
    2. In a large bowl, whisk together the starter, peanut butter, butter, brown sugar, eggs and vanilla until combined.
    3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    4. Add the dry ingredients to the starter mixture and combine. The dough will be soft but shouldn’t be sticky, and should be able to hold its shape. If you need to add more flour to get the right consistency, add ¼ cup at a time until you can form it into a ball.
    5. Use a cookie scoop to roll the dough into balls and then roll them in sugar.
    6. Place the cookie balls on the prepared cookie sheet.
    7. Use a fork to press down and create criss-cross lines on the cookie – first in one direction, and then in a second direction
    8. Bake for 10-12 minutes, until golden brown but still soft.
    9. Allow the cookies to rest on the hot cookie sheet for 1-2 minutes.
    10. Remove to a wire rack and cool.
    11. Enjoy!

Notes

STORAGE

These cookies store best in an airtight glass container on the counter for 3-4 days!
These cookies also freeze really well! Once they are totally cooled, place them in a sealed freezer bag or container and freeze for up to 2 months. Make sure to label them so you don’t forget what they are!

SOURDOUGH STARTER NOTES

If your starter is newer (younger), or has recently been fed, there won’t be a lot of sourdough “tang” to the cookies. They will taste pretty much like your normal peanut butter cookies, but will have a slightly deeper/more rich flavor to them. Your cookies will be also be softer, more cake like and rise more.

If your starter is really sour or hasn’t been fed for a while, it will have a really strong sourdough flavor to it. The cookies will also be flatter and crisper.

VARIATIONS

Try adding one of these extra ingredients for a different twist!

½ cup bittersweet or semi-sweet chocolate chips
½ cup white chocolate chips
½ cup of reeces pieces candies or m’n’m candies

Or top each cookie with a chocolate kiss!

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 128Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 18mgSodium: 125mgCarbohydrates: 15gFiber: 1gSugar: 7gProtein: 2g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram, and don't forget to tag #gingeredwhisk.

four Peanut Butter Sourdough Cookies on a white plate
closeup of peanut butter sourdough cookies with chocolate kisses
 

30 Min Basil Chicken with Coconut Cream Sauce
← Previous
Sourdough Panettone
Next →

This site uses Akismet to reduce spam. Learn how your comment data is processed.

5 Business Lessons Learned Making Sourdough Starter – Performance Improvement

Monday 12th of April 2021

[…] for the discard. There are zillions of recipes that use sourdough discard. Our favorites included peanut butter cookies and waffles. From a business perspective, we shouldn’t be hesitant to revisit an idea that we […]

Ashley A Stevenson

Monday 29th of June 2020

Anxious to make the peanut butter cookies. Do you think you can make the dough in advance and store it in the fridge? I have seen some sourdough cookie recipes where the dough sits for up to 72 hours before baking.

Jenni

Wednesday 1st of July 2020

Yes! You can do that!

Calyn W

Tuesday 26th of May 2020

I made the peanut butter cookies with chocolate chips and we really like them! Our sourdough discard was already a few days in and had a bit of a watery layer, so was expecting only a moderate difference in texture, as you mentioned in your post. (Thanks for all of the tips and info on the sourdough portion, by the way, I had never used it in anything before, so had no idea what I was in for.) After swirling the starter discard a bit to even out the liquid part and letting it come to room temperature, everything came together easily and the cookies puffed up nicely when baked. Light and fluffy and delightful :) Thanks so much for sharing!

Jane Dow

Sunday 6th of April 2014

I just made the peanut butter ones with hazelnut chips and they are yummy!!

lisamichele

Sunday 23rd of December 2012

I have never had a sourdough cookie in my life, but of course you had to make peanut butter cookies, making me lust after them. I can imagine how well the 'tang' works with the peanut butter. Love the cranberry spice cookies too! Hopefully I can get a good SD starter going in 2013, and start joining in again (well..I only took part in one so far) Wishing you and your family a wonderful, happy and safe holiday!! xo

This site uses Akismet to reduce spam. Learn how your comment data is processed.

as seen in image with company logos
Skip to content