Soft and Chewy Sourdough Peanut Butter Cookies
These sourdough peanut butter cookies are soft, creamy, chewy, and perfect for any occasion. You can store the cookie dough balls in the freezer and bake peanut butter sourdough cookies whenever! You can use an active sourdough starter or make these sourdough discard peanut butter cookies.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 20 cookies
- Category: sourdough
- Method: baking
- Cuisine: american
Ingredients
- 340 g all-purpose flour
- 3/4 tsp baking soda
- 1.5 tsp salt
- 150 g natural creamy peanut butter
- 80 g unsalted butter, room temperature
- 100 g sugar
- 200 g brown sugar
- 1 egg + 1 egg yolk
- 14 g vanilla extract
- 120 g sourdough starter (active or discard, hydrated)
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment or with a hand mixer, beat the softened butter, peanut butter, white sugar, and brown sugar together until combined.
- Scrape down the bowl and add the egg, egg yolk, vanilla extract, and sourdough starter.
- Mix well until light and fluffy.
- In a separate bowl sift together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and fold together with a spatula until combined.
- Pour some extra granulated sugar into a separate small bowl. Using a cookie scoop, scoop the dough out into 1-inch balls, rolling them in the granulated sugar first before dropping them 2 inches apart on the prepared cookie sheet.
- Bake at 350°F for 12 minutes or until the cookies have puffed up and are set on the edges, but are still gooey in the middle.
- Allow to cool completely before eating!
