Sourdough Peanut Butter Cookies
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.
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:
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.
Want more recipes to use your discard in? Check out these other sourdough discard cookie recipes!
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:
- Preheat the oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the starter, peanut butter, butter, brown sugar, eggs and vanilla until combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 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.
- Use a cookie scoop to roll the dough into balls and then roll them in sugar.
- Place the cookie balls on the prepared cookie sheet.
- Use a fork to press down and create criss-cross lines on the cookie – first in one direction, and then in a second direction
- Bake for 10-12 minutes, until golden brown but still soft.
- Allow the cookies to rest on the hot cookie sheet for 1-2 minutes.
- Remove to a wire rack and cool.
- Enjoy!
Also give Kitchen Sink Sourdough Cookies a try!
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!
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.
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
Food tastes better when its shared with the ones you love!
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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!
Sourdough Peanut Butter Cookies
Ingredients
- ½ cup 100% hydration sourdough starter discard room temperature
- ½ cup peanut butter room temperature
- ½ cup butter room temperature
- ½ cup brown sugar
- 1 cups flour plus more if needed
- ½ tsp baking powder
- ½ tsp baking soda
- 1 tsp vanilla
- 1 egg
- ¼ tsp salt
- ⅓ cup granulated sugar for rolling cookies
Instructions
- Preheat the oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.
- In a large bowl, whisk together the starter, peanut butter, butter, brown sugar, eggs and vanilla until combined.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- 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.
- Use a cookie scoop to roll the dough into balls and then roll them in sugar.
- Place the cookie balls on the prepared cookie sheet.
- Use a fork to press down and create criss-cross lines on the cookie – first in one direction, and then in a second direction
- Bake for 10-12 minutes, until golden brown but still soft.
- Allow the cookies to rest on the hot cookie sheet for 1-2 minutes.
- Remove to a wire rack and cool.
- Enjoy!
Notes
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!
Mmm…chocolate and peanut butter, my favorite combination :-). And the cranberry orange ones look delicious too. Nice job!
Your cookies look so Yummy! What a Great idea!
So often with baked goods, the full flavour doesn't come out in the beginning, but after a rest, they're wonderful. I'm glad your peanut butter Kiss cookies turned out well and they look so pretty! I like all the flavours in the cranberry orange cookie as well.
Love the cookies! I may have to make the peanut butter ones for a friend who is obsessed with the pb + chocolate combination.
Yum! I love oatmeal cookies – and the cranberry-orange give it a nice touch for Christmas.
Funny, I'd never even considered using my starter to make cookies before this month. Bot of these look great but the peanut butter ones in particular are calling my name…
Oh my gosh, peanut butter blossoms with sourdough – that sounds awesome. And those oatmeal cookies… they look like they are packed with delicious flavor and bursting with delicious goodness! Amazing choices.
I bet the oatmeal ones were good with cranberries. I thought of using them in mine but just decided to save my cranberries for bara brith.
Wow! That is amazing! I would never have thought to use sourdough in a cookie. Looks really good.
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
I just made the peanut butter ones with hazelnut chips and they are yummy!!
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!
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.
Yes! You can do that!
Soooo so good! Will def be making these on the regular. I did sub 1/2 the flour for almond flour, worked out well!
Peanut butter and chocolate. My favourite! Has anyone tried making these cookies with natural unsweetened peanut butter, or natural almond butter?
Cookies looks yummy. Can I omit the sugar?
Hi Pauline! No, unfortunately you cannot omit the sugar from these cookies. You need sugar to create the correct texture and taste for cookies.
@Jenni, i think she meant rolling them in sugar before baking. i am sure that can be omitted.
Could be! You could definitely omit rolling them in sugar (although they are really good this way).
I chose the peanut butter cookie recipe as my first ever soudough project. The directions were easy to follow and the end product was delicious! I had to freeze some just so my husband and i wouldn’t eat them all in one day 😃