Sourdough Discard Peanut Butter Cookies

Introduction

These cookies solve the delicious problem of what to do with your extra sourdough discard. You’ll get a wonderfully soft, chewy peanut butter cookie with a subtle tang that perfectly complements the rich, nutty flavor.

Prep & Cook Time

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: 18 cookies

Ingredients

• 1/2 cup granulated sugar
• 1/2 cup brown sugar (light or dark brown sugar)
• 1/2 cup salted butter (softened )
• 1/2 cup peanut butter
• 1/2 cup sourdough discard (active or inactive)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 tablespoons milk (milk of choice )
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt

Instructions

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large mixing bowl, cream together the granulated sugar, brown sugar, softened butter, and peanut butter until smooth and well combined.
3. Add the sourdough discard, egg, vanilla extract, and milk to the creamed mixture. Mix until fully incorporated.
4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
5. Scoop dough, about 1.5 tablespoons per cookie, onto the prepared baking sheets, spacing them about 2 inches apart.
6. Using a fork, gently press each dough ball to flatten slightly, creating a classic criss-cross pattern.
7. Bake for 9-11 minutes, or until the edges are just beginning to turn golden. The centers will still look soft.
8. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Chilled Dough: For a slightly thicker cookie, chill the dough for 30 minutes before scooping and baking.
• Flaky Finish: Sprinkle the top of each cookie with a pinch of coarse salt or flaky sea salt right after they come out of the oven.
• Extra Crispy Edges: Gently flatten the cookies a bit more before baking to encourage a crispier texture throughout.
• Cookie Bars: Press the dough evenly into a greased 9×9 inch pan and bake for 20-25 minutes, then cut into squares once cooled.

Tips for Success

• Ensure your butter is properly softened (room temperature) for easy creaming and a uniform dough.
• Use a cookie scoop for evenly sized cookies that bake at the same rate.
• The cookies are done when the edges are set and lightly golden. They will continue to firm up as they cool on the sheet.
• For a more pronounced sourdough flavor, let the mixed dough rest, covered, in the refrigerator for 1 hour before baking.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies for up to 3 months. To reheat, warm a cookie in the microwave for 10-15 seconds or in a 300°F oven for 3-5 minutes to restore the soft, fresh-baked texture.

FAQ

Can I use unsalted butter?

Yes, but you may want to increase the salt in the recipe by an extra 1/4 teaspoon.

What kind of peanut butter works best?

Standard creamy or crunchy supermarket peanut butter works perfectly. Avoid natural peanut butter that separates, as it can alter the dough texture.

My discard is very thick/stiff. Is that okay?

Yes, any consistency of discard works, from thick paste to a more liquid batter. Just ensure it’s fully incorporated into the wet ingredients.

Can I make the dough ahead of time?

Absolutely. You can refrigerate the dough, covered, for up to 48 hours. Let it sit at room temperature for 15 minutes before scooping.

Why are my cookies not spreading?

The dough may have been overmixed after adding the flour, or your butter might not have been soft enough. Ensure your baking soda is fresh.

Can I use this recipe to make chocolate chip cookies?

While you could add chocolate chips, this recipe is specifically formulated for peanut butter flavor. The discard pairs better with the peanut butter’s robustness.