Peanut Butter Cookies are a delicious twist on an old American Favorite cookie. Including sourdough starter adds a deeper flavor with a bit of tang.
Add Chocolate Chips or other varieties of baking chips for Bursts of sweet yummies in these flavorful peanut butter cookies. That adds even more flavor to these delicious desserts.
If you are a sourdough baker you know the sourdough discard can become a problem. Who wants to throw it out?? Not me. That is Money and good ingredients going down the drain.
And you have to wash that starter down the drain with a LOT of water. If you don’t your pipes might get full of a gooey floury cement over time.
Since animals LOVE sourdough starter I really don’t think it belongs in the compost pile either. It attracts pests. Who needs that?
My solution is finding easy yummy recipes that use up sourdough discard in all it’s many phases. When you feed sourdough it goes through stages. So does the discard. Always check and see if your recipe requires an inactive or active starter for best results. These cookies have the advantage of using starter fed or unfed.
Looking for more sourdough recipe inspiration? Check out all of our sourdough breads and sourdough discard recipes Here.
I recently made sourdough White Chocolate Cookies. They were a huge win. The family and office friends were all about those cookies. Our Soft Sourdough Molasses cookies may also interest you if you are looking for another sourdough discard cookie recipe.
Sourdough discard dessert recipes are usually pretty popular. The sourdough adds an intensity of flavor and a touch of tanginess that benefits sweet recipes.
These easy peanut butter cookies with sourdough are a big hit. I’ve made them in a couple of different ways now. So far they are good in all the variations I’ve tried.
Stay tuned. I have my eye on several more sourdough recipes for dessert. I need to use up that constantly growing sourdough discard. And we love dessert 🙂
Peanut Butter Chocolate Chip Cookies With Sourdough Recipe:
This is an easy dessert recipe. That’s why I enjoy these cookies so much. This recipe is easy for me and popular with the family.
…And I can use up sourdough starter in almost any stage. That said. Your starter stage of development will affect the flavor of these cookies.
- Fully active starter will certainly puff the cookies up more. If your using starter that’s been unfed in your fridge several weeks don’t expect much puffing up. But you WILL have a lot of strong tangy sourdough flavor in your cookies. So if you want more flavor use an older unfed starter.
- That’s where the baking chips come in. HINT: They work really well with tangy flavored starter.
- However, This is a basic recipe that you can choose to tweak if you prefer. Use the baking chips. Or not. Your choice.
- I use creamy peanut butter. I just do. You can use chunky peanut butter if you love it. Up to you. I do recommend a sweet peanut butter. If you don’t use sweet peanut butter the cookies may taste bland. Try adding more sugar to your recipe.
- I do use granulated sugar in this recipe. For the dipping of the dough balls and criss cross pattern dipping in sugar works best for me.
Tips for evenly baked cookies:
Cookie dough bakes best when it is evenly sized and placed evenly apart on your baking sheet. I recommend these steps to control the size and separation of your cookies.
- line your baking sheets. I use silicone matts. I really like the ones with the cookie spacing marked on them. My cookies are much more evenly baked now. I can easily see if the cookie size and spacing are correct.
- Use the correct sized cookie scoop. Using a spoon or other utensil may work to make cookies. But for the BEST cookies that are evenly baked. Please use a cookie dough scoop. they are SO worth it.
Other versions of this peanut butter cookie recipe you may want to try:
I chose to make these without the chocolate chips this time. That’s why your not seeing any chips in the cookies. The chocolate chips are optional.
These cookies are great plain or with chocolate chips. They are ALSO good with white chocolate chips or peanut butter chips. And they may taste great with other chips as well.
Please let us know how you make this recipe. Comment in the comment section and rate this recipe. How did it go for you? What did you do with it?
Yield: This cookie recipe makes about 50 cookies. UNLESS you add the chocolate chips. Then add another dozen cookies to the count. If you don’t need that many you can divide the recipe in half.
Stored in an airtight jar these cookies will stay fresh several days to up to a week.
Freeze these peanut butter cookies. Here’s How:
- Place your extra COOLED and set cookies into a heavy duty freezer ziplock bag.
- SUCK out all the air with a straw. Or suck it out through the uncompleted seal and then seal it fast.
- Label the bag with the recipe name and date.
- Freeze for up to two months.
Your Printable Recipe:
Peanut Butter Chocolate Chip Cookies are a delicious twist on an old American Favorite cookie. Including sourdough starter adds a deeper flavor with a bit of tang. Bursts of sweet chocolate in these flavorful peanut butter cookies make a good cookie great.
- 1 cup sourdough starter -240 grams
- 1 cup peanut butter - 255 grams
- 1/2 cup organic coconut oil (or butter)-softened - 112 grams
- 1 cup brown sugar (firmly packed)- 175 grams
- 2 eggs - 103 grams
- 1 tsp. vanilla extract - 4 grams
- 2 cups flour 256 grams
- 1 tsp. baking powder - 5 grams
- 1 tsp. baking soda- 6 grams
- 1/2 tsp. salt -3 grams
- 1 cup (165 grams)to 2 cups (315 grams) flavored baking chips (optional-choose any kind you like)
Preheat Oven to 350 Degrees F.
In a large mixing bowl: Mix together the brown sugar, peanut butter, vanilla and softened coconut oil.
Add in the sourdough starter, and eggs. Mix Gently until combined.
In a smaller mixing bowl Sift together the dry ingredients (except the chips).
Add the dry ingredients into the wet in thirds, mixing after each addition.
Finally add the baking chips (if using) and mix by hand until dispersed into the dough.
Roll the dough into one inch balls.
OPTIONAL: For more sweet roll the cookie balls in sugar now.
Place each ball 2 to three inches apart on your lined baking sheet. They will expand and need room on the sheet.
Using a fork dipped in sugar gently press the fork into the dough balls and criss cross the dough balls as shown.
Bake 9 to 10 minutes until the cookies are LIGHTLY browned. Notice the increase in cookie size when baked.
Remove from oven and let sit 5 minutes.
Remove to cooling racks. Serve.
The stage of your starter Matters:
- A fully fed and active starter with a mild fruity smell will offer a less intensely flavored cookie that puff more.
- An unfed or tangy starter will enhance the flavor of these cookies but the cookies will not be as cake like.
The AMOUNT of your starter matters too.
I've made this recipe with only half the starter amount called for and the cookies turned out great. They DO have less puff and a bit more peanut butter flavor if that is what your after.
I have yet to make these (and I make them all the time) and turn out what WE think is a bad cookie.
That's why you see so many notes. Sourdough personalizes this and other recipes. Your starter is different than mine. Do what works for you.
For flatter cookies:
Eliminate the baking powder and baking soda. The starter will still give some leavening.
For puffy cookies that are sweeter:
- Use a freshly fed or recently fed starter
- Add 1/4 to 1/2 Cup granulated sugar to taste
- Use a sweetened peanut butter
The chocolate chips are optional.
They may be omitted or replaced with other baking chips you may prefer. Some good choices are white chocolate chips and peanut butter chips.
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Amount Per Serving Calories 106Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 7mgSodium 99mgCarbohydrates 12gFiber 1gSugar 4gProtein 2g