Description
Delicious cookies made with sourdough discard and peanut butter, offering a unique flavor profile and textural contrast.
Ingredients
Scale
- 1 cup all-purpose flour (or part whole-wheat)
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 cup peanut butter (smooth or chunky)
- 1 large egg
- 1/2 cup sourdough discard
- 1 teaspoon vanilla extract
- Optional: chocolate chips, chopped pecans, toasted oats, or a pinch of cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream together the softened butter, brown sugar, and granulated sugar until light.
- Beat in the peanut butter, then add the egg and vanilla extract.
- Stir in the sourdough discard until the dough comes together.
- Fold the dry ingredients into the wet mixture until just combined. Add in any optional ingredients now.
- Chill the dough for at least 30 minutes (optional).
- Scoop dough into 1.5-tablespoon balls and place them 2 inches apart on the prepared sheets. Press gently with a fork to create a crosshatch pattern.
- Bake for 10-12 minutes or until the edges are lightly browned.
- Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
For chewier cookies, increase brown sugar by 2 tablespoons and reduce baking time by 1 minute. Always let baked cookies cool to finish cooking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: sourdough, peanut butter, cookies, dessert, baking, homemade
