These sourdough discard peanut butter cookies are rich, chewy, and full of peanut butter flavor. They bake up with crisp edges and soft, tender centers, and the sourdough discard adds a subtle tang that complements the nuttiness. That salty-sweet crunch is irresistible.
Why You’ll Love This Recipe!
Super simple – everything comes together in one bowl with no fancy equipment required.
Use up sourdough discard – the starter discard adds a gentle tang that balances the cookie’s sweetness and deepens the flavor without overpowering the peanut butter.
Versatile – use smooth or crunchy peanut butter, add chocolate chips, or swap in sunflower seed butter for a nut-free version.
Ingredients
- Sugar – a mix of brown and white sugar gives the ideal balance of flavor and chew. Light brown works well for color and flavor.
- Butter – salted or unsalted are both fine; salted adds a bit of extra flavor.
- Peanut butter – crunchy adds texture but smooth works fine. If using natural peanut butter, stir thoroughly to reincorporate the oil so the dough doesn’t become crumbly.
- Egg – one large egg.
- Sourdough starter – active starter or discard both work and make a great use of discard.
- Vanilla extract
- All-purpose flour
- Baking powder – used here instead of baking soda.
How To Make Sourdough Peanut Butter Cookies
You can make these by hand with a bowl and fork or use a stand mixer. Both methods are quick and easy.
Cream the butter with the brown and white sugar until combined.
Mix in the peanut butter, then add the egg, vanilla, and sourdough starter or discard. Stir until smooth and combined.
Kate’s Pro Tip
Peanut Butter Tip
If your peanut butter is a natural variety, mix it well first so the oil is fully incorporated or the dough may be crumbly.
Add the flour and baking powder and mix until a stiff dough forms.
For best flavor and texture, cover the bowl and refrigerate the dough for up to 48 hours. Chilling makes the dough easier to shape and deepens the flavor.
Kate’s Pro Tip
Chilling Tip
Although the dough can be baked immediately, a longer rest in the refrigerator develops more flavor and improves texture.
When ready to bake, portion the dough with a scoop onto a parchment-lined baking sheet. Press each ball with a fork to form the classic crisscross pattern. Bake until the edges are lightly golden while the centers remain slightly soft.
Let the cookies sit on the tray for a few minutes, then transfer them to a wire rack to cool completely. They finish firming as they cool, leaving crisp edges and chewy centers.
Kate’s Pro Tip
Texture Tip
Remove the cookies from the oven while the centers still look slightly soft; they’ll firm up as they cool.
Recipe Variations
Chocolate chips – fold in about 100 g of chocolate chips for peanut butter chocolate chip cookies.
Change the flavor – swap in sunflower seed butter for a nut-free option or try cashew, hazelnut, or almond butter. Note that different nut butters can change the final texture.
Extra texture – use crunchy peanut butter or add chopped unsalted peanuts for more crunch.
How To Store + Freeze
Store cooled cookies in a glass jar or metal tin at room temperature for up to a week. Plastic containers can soften the edges.
To freeze dough, roll into balls, freeze on a tray until solid, then transfer to a freezer bag. Bake from frozen after letting the balls soften briefly; press with a fork and bake as directed. Dough balls freeze well for up to three months.
Frequently Asked Questions
Yes. Both active starter and discard work well in this recipe.
Either is fine. Crunchy adds texture; smooth creates a classic cookie texture.
Different peanut butter brands vary in oil and moisture. Natural peanut butter can be oily—stir it well before using. Minor adjustments to texture can be fixed by mixing thoroughly or chilling briefly.
Yes. Freeze baked cookies in an airtight container for up to three months and thaw at room temperature before serving.
Sourdough Discard Peanut Butter Cookies
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Ingredients
- 100 g Brown Sugar
- 100 g White sugar
- 100 g Butter
- 250 g Peanut Butter (smooth or crunchy)
- 1 Egg
- 100 g Sourdough Starter (or sourdough starter discard)
- 5 g Vanilla Extract (1 tsp)
- 180 g All-purpose Flour
- 5 g Baking Powder (1 tsp)
Instructions
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Preheat your oven to 350ºF / 175ºC.
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Combine the brown and white sugar with the butter and mash or cream until combined. You can use a hand or stand mixer if preferred.
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Add the peanut butter and mix until smooth. If the peanut butter is firm, soften briefly in the microwave.
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Stir in the egg, vanilla, and sourdough starter or discard until well combined.
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Add the flour and baking powder and mix to form a stiff dough.
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Cover and chill the dough in the fridge for up to 2 days if desired.
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When ready to bake, remove the dough and let it sit at room temperature for about 10 minutes.
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Roll the dough into small balls (about 20 g each) and press with a fork to create a crisscross pattern.
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Bake for 10 to 12 minutes at 350ºF / 175ºC, until edges are lightly golden.
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Allow cookies to cool completely on the baking tray before transferring to a jar or tin.
Notes
Butter – salted or unsalted are both fine.
Nut-free option – sunflower seed butter works well as a substitute.
Chocolate chips – add about 100 g for peanut butter chocolate chip cookies.
Nutrition
Nutrition information is an approximation.
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