Sourdough Peanut Butter Cookies

the gingered whisk

“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!”

- The Gingered Whisk

Key Ingredient

Sourdough Starter Discard

– 100% hydration sourdough starter discard, room temperature – peanut butter, room temperature – butter, room temperature – brown sugar – flour (plus more if needed) – baking powder – baking soda – vanilla – egg – salt – granulated sugar, for rolling cookies

Ingredients

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Sourdough Peanut Butter Cookies

Yield

48 Servings

Prep Time

15 Minutes

Total Time

30 Minutes

1. Preheat the oven to 350F and line 2 baking sheets with parchment paper or silicone baking mats.

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2. In a large bowl, whisk together the starter, peanut butter, butter, brown sugar, eggs and vanilla until combined.

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3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

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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.

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5. Use a cookie scoop to roll the dough into balls and then roll them in sugar.

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6. Place the cookie balls on the prepared cookie sheet.

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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

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8. Bake for 10-12 minutes, until golden brown but still soft.

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9. Allow the cookies to rest on the hot cookie sheet for 1-2 minutes.

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10. Remove to a wire rack and cool.

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Visit The Gingered Whisk for more notes and tips on making the BEST Peanut Butter Cookies!

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Enjoy!

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