- 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)
- 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!