Soft & Chewy Sourdough Peanut Butter Cookies
Sourdough peanut butter cookies turn discard into something worth baking on purpose. They come together in under 30 minutes, no chilling required.
The sourdough discard adds a subtle tang that makes the peanut butter taste deeper, and the cookies stay soft and chewy for days. If you keep a jar of discard in the fridge, this is the recipe it’s been waiting for.
Why These Cookies Stay in My Rotation
The first thing you notice is the crackly top and the soft, almost fudgy center. The peanut butter flavor is front and center, but the sourdough discard gives it a background note that’s not sour, just more interesting.
They’re quick, they don’t need a mixer, and they stay fresh longer than most peanut butter cookies. I make them whenever I have a half‑cup of discard and want a warm cookie in about 20 minutes.
Ingredients
- 1 cup (125g) all-purpose flour: spooned and leveled, or weigh it
- 1 teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup (113g) unsalted butter, softened: room temperature works best
- ½ cup (135g) creamy no‑stir peanut butter: the kind that doesn’t separate; do not use natural here
- ½ cup (100g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ½ cup (120g) sourdough discard (100% hydration): unfed is fine; cold from the fridge works
- Flaky sea salt, for topping (optional)
Variations / Substitutions
- Swap the peanut butter: almond butter works, though the cookies will be a little denser. Cashew butter is too thin; it will spread.
- Dairy‑free: use a plant‑based butter stick and your favorite no‑stir peanut butter. The texture stays nearly the same.
- Dark brown sugar: use it in place of light brown for a slightly richer, molasses‑forward cookie.
- Add a mix‑in: ½ cup chopped dark chocolate or peanut butter chips folded in after the flour makes a great cookie even better.
For another discard cookie, try Sourdough Chocolate Chip Cookies.
How to Make Soft & Chewy Sourdough Peanut Butter Cookies
Step 1: Whisk the Dry Ingredients
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. In a medium bowl, whisk together the 1 cup (125g) flour, 1 teaspoon baking soda, and ¼ teaspoon salt.
The dry mix should look uniform. No need to sift, just a few quick whisks.
Step 2: Cream the Peanut Butter and Sugars
In a large bowl, beat the softened ½ cup butter, ½ cup peanut butter, ½ cup brown sugar, and ¼ cup granulated sugar on medium speed until light and fluffy, about 2 minutes.
The mixture will turn pale and look almost like whipped frosting. Scrape down the bowl once so everything gets evenly creamed.
Step 3: Beat in the Egg, Vanilla, and Discard
Add the egg, 1 teaspoon vanilla, and ½ cup sourdough discard. Beat until just combined, about 30 seconds.
The dough may look slightly curdled at this point. That’s completely normal and will smooth out as soon as you add the flour.
Step 4: Fold in the Flour Mixture
Pour the flour mixture into the wet ingredients all at once. Mix on low speed just until no dry streaks remain, about 20 seconds.
The dough will be soft but not sticky. If it feels too sticky to handle, pop the bowl in the fridge for 15 minutes while the oven finishes preheating.
Step 5: Scoop, Press, and Bake
Scoop tablespoon‑sized balls of dough (about 1½ tablespoons each) onto the prepared baking sheets, leaving 2 inches between them. Use a fork dipped in a little granulated sugar to press a crosshatch pattern onto each cookie. Bake for 10 to 12 minutes, until the edges are set and lightly golden. The centers will look slightly underdone.
Do not overbake. The cookies continue to set as they cool on the sheet for 5 minutes, then transfer them to a wire rack. The tops crackle as they settle, and you’ll want one while it’s still warm.
Tips for the Best Sourdough Peanut Butter Cookies
- Weigh your flour if you can; too much flour makes dry cookies. If you don’t have a scale, spoon the flour into the cup and level it.
- No‑stir peanut butter gives the ideal texture. If you only have natural peanut butter, stir it very well and expect the cookies to spread a little more.
- A sprinkle of flaky sea salt right after baking brightens the peanut butter flavor without making the cookies salty.
- These are softest the day they’re made, but they soften overnight well if stored with a piece of bread in the container.
Bake times by scoop size:
| Scoop size | Bake time |
|---|---|
| 1 tablespoon (small) | 10 to 12 minutes |
| 2 tablespoons (large) | 12 to 14 minutes |
Keeping the Cookies Fresh
Store baked cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate them for up to a week. Baked cookies freeze well for up to 2 months; thaw at room temperature. You can also freeze unbaked dough balls on a sheet pan, then transfer to a bag, and bake from frozen adding 2 to 3 minutes.
Frequently Asked Questions
Can I use natural peanut butter?
Yes, but you must stir it really well first. Natural peanut butter makes the dough a bit drier and the cookies spread a touch more, so watch the bake time a minute early.
Why are my cookies not chewy?
The most common reason is overbaking. Pull them when the edges are just set and the centers still look soft. They firm up as they cool. Using all granulated sugar instead of brown sugar also reduces chewiness.
Can I double this recipe?
Absolutely. Double all ingredients exactly and bake in batches, keeping the unused dough in the fridge while the first tray bakes.
Can I make these gluten‑free?
A good 1‑to‑1 gluten‑free flour blend works. The discard won’t help with structure as much, so I chill the dough for 30 minutes before scooping to prevent too much spread.
Soft & Chewy Sourdough Peanut Butter Cookies Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment. Whisk together flour, baking soda, and salt in a medium bowl.
- Cream butter, peanut butter, brown sugar, and granulated sugar in a large bowl until light and fluffy, about 2 minutes.
- Beat in egg, vanilla, and sourdough discard just until combined, about 30 seconds.
- Add flour mixture all at once, mixing on low until no dry streaks remain, about 20 seconds.
- Scoop tablespoon‑sized balls onto sheets, press with a fork in a crosshatch, and bake 10 to 12 minutes until edges are set and lightly golden. Cool on the sheet 5 minutes, then transfer to a wire rack. Sprinkle with flaky salt if desired.
