Sourdough Discard Peanut Butter Cookies
These sourdough discard peanut butter cookies are soft and chewy with beautifully crackled tops, crispy buttery edges, and an intensely rich peanut butter flavor that gets a subtle, irresistible tang from the discard.
Equipment
- Large mixing bowl
- Electric hand mixer - optional but helpful
- Stand mixer - optional but helpful, fitted with paddle attachment
- Measuring cups and spoons
- Kitchen scale - recommended for accuracy
- Cookie scoop - 1.5 tablespoon size
- Baking sheets - 2 large
- Parchment paper - or silicone baking mats
- Wire cooling rack
- Fork - for the classic crosshatch pattern
- Rubber spatula
- Small Shallow Bowl - for rolling sugar
Ingredients
- 1/2 cup unsalted butter - 115g, softened to room temperature
- 1/2 cup granulated white sugar - 100g, plus extra for rolling
- 1/2 cup packed light brown sugar - 110g
- 1 cup creamy peanut butter - 250g, not natural or chunky (such as Jif or Skippy)
- 1 large egg - room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sourdough discard - 120g, unfed, stirred well
- 1 1/2 cups all-purpose flour - 190g
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
Instructions
- Preheat the oven to 350°F (175°C) and position one rack in the center. Line two large baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, beat the softened butter, granulated white sugar, and packed light brown sugar with an electric hand mixer or stand mixer on medium speed for 2 to 3 minutes until light, fluffy, and paler in color. Scrape down the sides with a rubber spatula.
- Add the creamy peanut butter and mix on medium speed for about 1 minute until fully combined. Add the egg and vanilla, mixing on medium-low speed for 30 seconds until just incorporated. Stir the sourdough discard well, then add it and mix on low speed until fully combined. Scrape down the sides of the bowl again.
- In a separate small bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine salt. Add the dry ingredients to the wet ingredients all at once and mix on low speed until just combined and no streaks of dry flour remain. Fold in any remaining dry patches by hand with a rubber spatula. Do not overmix.
- Pour 3 to 4 tablespoons of granulated sugar into a small shallow bowl. Using a 1.5 tablespoon cookie scoop, portion out even balls of dough, roll them into neat spheres, and coat each ball completely in the sugar. Place the sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches (5cm) apart.
- Using the back of a fork, gently press down on each dough ball to flatten into a disc about 1/2 inch (1.25cm) thick. Rotate the fork 90 degrees and press again to create the classic crosshatch pattern. If the fork sticks, dip it lightly in granulated sugar between pressings.
- Bake one sheet at a time on the center rack for 10 to 12 minutes, until the edges are set and just starting to turn golden, while the centers still look slightly underdone and soft. Allow the oven to return to temperature before baking the second tray.
- Remove the baking sheet from the oven and let the cookies rest on the pan for 5 minutes. Transfer them to a wire cooling rack and cool for at least 10 minutes before serving. They will firm up beautifully as they cool.
Notes
- Peanut butter: Stick with commercial creamy peanut butter such as Jif or Skippy. Natural peanut butter has too much oil separation and can make the cookies greasy and crumbly.
- Sourdough discard: You can use discard straight from the fridge without feeding it first. Discard under 5 days old gives a milder flavor, while older, more acidic discard adds a more pronounced tang. Stir well before measuring.
- Weigh your flour: Too much flour is the number one reason these cookies turn out dry. Use a kitchen scale for accuracy, or spoon flour into your measuring cup and level it off rather than scooping directly.
- Underbake slightly: The cookies should look soft and slightly underdone in the center when you pull them from the oven. They will set up perfectly as they cool. Overbaking will result in dry cookies.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread in the container to help maintain moisture.
- Make ahead: You can make the dough up to 3 days in advance and store it covered in the fridge. Bake straight from the fridge, adding 1 to 2 extra minutes to the bake time.
- Freezing baked cookies: Freeze cooled cookies in a single layer, then transfer to a freezer bag. Freeze for up to 3 months. Thaw at room temperature for 30 to 60 minutes.
- Freezing unbaked dough: Freeze portioned, sugar-rolled dough balls on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 2 to 3 extra minutes to the bake time.
- Long fermentation: For more tangy flavor and potential digestive benefits, cover the dough and refrigerate it for 8 to 24 hours before baking.
- Variations: Fold in 1/2 cup of semi-sweet chocolate chips, press a Hershey's Kiss into the center after baking for peanut butter blossoms, or sprinkle flaky sea salt on top before baking for a salty-sweet balance.