The delightful crunch of cookies baking in the oven is a familiar comfort, and today, I’m thrilled to share my latest creation: Chewy Sourdough Peanut Butter Cookies. These little gems are not just another treat; they transform leftover sourdough discard into something utterly scrumptious. With their perfectly chewy texture and rich buttery flavor, these cookies strike a balance between nostalgia and innovation. They’re incredibly easy to whip up, making them perfect for a quick baking session after a long day. Plus, their adaptability allows you to customize them with a sprinkle of chocolate chips or a roll in sugar for extra sparkle. Curious about turning your sourdough discard into a mouthwatering dessert? Let’s dive into the recipe!
Why Choose Sourdough Peanut Butter Cookies?
Uniqueness: These cookies are a fabulous way to use up sourdough discard, turning potential waste into a delicious treat. Chewy Texture: Experience the perfect balance of crispy edges and a soft, chewy center that melts in your mouth. Simple Steps: With easy-to-follow instructions, they’re perfect for any baking skill level, making them a great choice for quick yet impressive desserts. Crowd-Pleasing Flavor: The nutty peanut butter flavor pairs beautifully with a hint of caramel sweetness from brown sugar, ensuring everyone at your table reaches for seconds. For even more fun in the kitchen, try adding chocolate chips or rolling the dough in sugar for a little sparkle! Enjoy these cookies warm, or check out other delightful recipes like Peanut Butter Cheesecake for more indulgent treats!
Chewy Sourdough Peanut Butter Cookies Ingredients
• For the Cookies
- Unsalted Butter – Offers richness and moisture; be sure to soften it for easy creaming.
- Granulated Sugar – Adds necessary sweetness and promotes browning for a perfect crispy edge; reserve a bit for rolling to enhance crunch.
- Brown Sugar – Brings moisture and a deep caramel flavor, striking the right balance with the sweetness of granulated sugar.
- Creamy Peanut Butter – Essential for that signature nutty flavor and affects texture; opt for a stable brand like Jif or Skippy to avoid separation.
- Sourdough Discard – Utilizes leftover starter, adding a unique tang and depth of flavor; for best results, use discard that’s less than 5 days old to avoid excessive sourness.
- Large Egg – Binds the ingredients and adds moisture; a large egg is ideal for this recipe.
- Pure Vanilla Extract – Enhances the overall flavor; stick with pure extract for the best taste rather than imitation.
- All-Purpose Flour – Provides structure and body to the cookies; avoid substitutions with self-rising flour without adjusting leavening agents.
- Baking Powder – Functions as a leavening agent, helping the cookies puff up beautifully.
- Baking Soda – Works alongside baking powder to create the perfect texture and achieve that golden-brown color.
- Fine Salt – Balances sweetness and elevates flavors; adjust based on your peanut butter’s saltiness.
Step‑by‑Step Instructions for Chewy Sourdough Peanut Butter Cookies
Step 1: Prep Ingredients
Begin by creaming 1 cup of softened unsalted butter in a mixing bowl for about 1 minute until it’s smooth. Scrape down the sides of the bowl, then add 1/2 cup of granulated sugar and 1/2 cup of brown sugar. Cream these ingredients together for an additional 2 minutes, until the mixture is light and fluffy, creating a delightful base for your chewy sourdough peanut butter cookies.
Step 2: Mix Wet Ingredients
Next, incorporate 1 cup of creamy peanut butter and 1 cup of sourdough discard into the butter and sugar mixture. Mix on medium speed for approximately 45 seconds, blending well. Afterward, add 1 large egg and 1 teaspoon of pure vanilla extract, then reduce the speed to low and mix until all the wet ingredients are just combined, ensuring a rich and flavorful batter.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine salt. Gradually add this dry mixture into your wet ingredients, starting on low speed to avoid flour clouds. Once incorporated, increase the mixer speed to medium and mix until no flour streaks remain, creating a thick dough for your chewy sourdough peanut butter cookies.
Step 4: Chill Dough
For the best texture, cover the dough with plastic wrap and refrigerate it for at least 2 hours, or up to 24 hours if you prefer an even richer flavor. This step allows the dough to set and enhances the chewiness of your cookies. As the dough chills, preheat your oven to 375°F and prepare your baking sheets with parchment paper for easy cleanup.
Step 5: Preheat Oven
With your oven preheated to 375°F, take the chilled dough and scoop out 55-gram balls, roughly the size of golf balls. If desired, roll each dough ball in a little granulated sugar for added crunch and sweetness. Place six dough balls onto the parchment-lined baking sheet, ensuring adequate space between them so they can spread beautifully during baking.
Step 6: Bake and Banging Technique
Bake the cookies in your preheated oven for 9 minutes. To enhance the chewy texture and achieve that crackly top, use the pan-banging technique: gently lift one corner of the baking sheet and drop it down to the oven floor, repeating this after 1.5 to 2 minutes. This method helps create a delightful texture and slight underbaking for that perfect chew.
Step 7: Cool Cookies
Once the cookies are golden around the edges yet still soft in the center, remove them from the oven. Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack. This lets the residual heat finish cooking the centers while ensuring they maintain their chewy, gooey interior, ready for you to savor these delightful chewy sourdough peanut butter cookies.
Storage Tips for Chewy Sourdough Peanut Butter Cookies
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Room Temperature: Store your cookies in an airtight container at room temperature for up to 1 week to maintain their chewy texture and flavor.
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Fridge: If you prefer a firmer texture, you can refrigerate the cookies for up to 2 weeks; ensure they’re wrapped properly to avoid drying out.
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Freezer: Freeze cookie dough balls for up to 3 months. Thaw in the fridge and bake as directed for fresh-baked chewy sourdough peanut butter cookies whenever you crave them!
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Reheating: For the best experience, reheat cookies in the microwave for about 10-15 seconds, or place them briefly in the oven at 350°F to restore their delightful chewiness.
Expert Tips for Chewy Sourdough Peanut Butter Cookies
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Chill Time Matters: Longer refrigeration (up to 24 hours) significantly enhances the flavor and chewiness of your sourdough peanut butter cookies. Don’t skip this step!
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Sugar is Essential: Reducing sugar may seem tempting, but it’s crucial for achieving the right texture and flavor in these cookies. Stick to the recipe!
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Oven Accuracy: Invest in an oven thermometer to ensure your baking temperature is accurate. This affects how your cookies spread and bake.
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Right Peanut Butter: Avoid natural peanut butter; choose a stabilizing brand to prevent greasy, crumbly cookies. Your chewy sourdough peanut butter cookies deserve the best!
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Pan-Banging Technique: For that perfect crackly top, don’t forget the banging technique! It elevates the texture dramatically, giving you cookies that everyone will crave.
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Ingredient Temperature: All components, especially butter, should be at room temperature to blend effectively, resulting in a smoother dough and delightful cookies.
What to Serve with Sourdough Discard Peanut Butter Cookies
These deliciously chewy cookies are perfect for creating a delightful snack time or dessert experience.
- Cold Milk: A classic pairing, the creamy richness of cold milk balances the nutty flavors and adds refreshing contrast.
- Ice Cream Sandwiches: Sandwich these cookies around your favorite ice cream for a decadent treat that combines textures and flavors harmoniously.
- Fruits: Fresh apple slices or berries provide a crisp and juicy contrast, enhancing the cookie’s sweetness with their tartness.
- Coffee or Espresso: The warm, robust flavors of coffee or a shot of espresso elevate your cookie experience, creating a satisfying afternoon pick-me-up.
- Chocolate Chips: Melted chocolate drizzled on top will enhance sweetness and add a rich layer, turning your cookies into a transportive dessert.
- Peanut Butter Drizzle: Drizzle extra peanut butter on top for a bold flavor boost that deepens the nutty taste, satisfying even the most avid lovers of peanut butter.
- Tea: A warm cup of your favorite herbal tea creates a soothing pairing, perfect for winding down after a busy day with a comforting treat.
- Caramel Sauce: Serve with a side of warm caramel for dipping or drizzling, adding a sweet and gooey element that truly elevates every bite.
Chewy Sourdough Peanut Butter Cookies Variations
Customize your chewy sourdough peanut butter cookies with these fun twists that will tantalize your taste buds!
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Nut Butter Swap: Use almond butter for a slightly sweeter and nuttier flavor profile that pairs beautifully with the dough.
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Chocolate Delight: Fold in ½ cup of chocolate chips for a decadent chocolate-peanut butter experience that will have everyone reaching for more.
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Crunchy Coating: Roll the dough balls in crushed peanuts or toffee bits before baking for an extra crunch that contrasts with the chewy texture.
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Oatmeal Boost: Add ½ cup of oats to the dough for a heartier texture and a lovely chew, turning your cookies into a delightful breakfast option.
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Spicy Kick: Mix in a pinch of cayenne pepper or chili powder for a surprisingly delightful heat that adds complexity to the rich peanut flavor.
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Cinnamon Sugar: Roll the chilled dough balls in a mixture of cinnamon and sugar for a warm, spiced touch that complements the cookie’s nuttiness beautifully.
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Fruit Infusion: Incorporate ½ cup of dried cranberries or raisins for a fruity burst that contrasts well with the creamy peanut butter.
Explore these delicious variations and discover your favorite way to enjoy these cookies. And if you’re in the mood for more sweet treats, check out my recipe for Chocolate Oat Cookies or indulge in the rich flavors of Peanut Butter Cheesecake. Happy baking!
Make Ahead Options
These Chewy Sourdough Peanut Butter Cookies are perfect for busy home cooks who want to simplify their meal planning! You can prepare the cookie dough up to 24 hours in advance. Just follow the recipe up until the chilling step, cover the dough tightly with plastic wrap, and refrigerate it. This chilling not only intensifies the flavors but also enhances the texture. When you’re ready to bake, just scoop the chilled dough and bake as directed for fresh, warm cookies that are just as delicious as if made that day. This technique saves time and ensures you’ll have cookies ready to enjoy whenever the craving strikes!
Chewy Sourdough Peanut Butter Cookies Recipe FAQs
What type of sourdough discard should I use?
Absolutely! For the best results, use sourdough discard that is less than 5 days old. This freshness helps avoid excessive sourness in your cookies, allowing the nutty flavor of the peanut butter to shine through beautifully.
How should I store leftover cookies?
I recommend storing your chewy sourdough peanut butter cookies in an airtight container at room temperature for up to 1 week. This keeps them delightfully chewy. If you prefer a firmer texture, you can refrigerate them tightly wrapped for up to 2 weeks to keep them fresh.
Can I freeze the cookie dough?
Yes, you can! Feel free to freeze the cookie dough balls for up to 3 months. To do this, scoop the dough into balls and place them on a baking sheet to freeze individually. Once frozen, transfer them to a freezer-friendly bag or container. When you’re ready to bake, simply thaw them in the refrigerator and bake as directed in the recipe.
What if my cookies spread too much while baking?
Very! If your cookies spread excessively, it could be due to warmer dough or inadequate chilling. To troubleshoot, ensure you chill the dough for at least 2 hours (or even longer for richer flavor). Also, check your oven temperature with a thermometer to make sure it’s accurate; this can heavily influence cookie spread.
Can I use natural peanut butter instead of creamy peanut butter?
It’s best to avoid using natural peanut butter in this recipe. Natural varieties often separate, which can lead to greasy and crumbly cookies. Opt for a stable creamy brand like Jif or Skippy to ensure a consistent texture and flavor in your chewy sourdough peanut butter cookies.
Are these cookies safe for my dog to eat?
Great question! While the ingredients used in chewy sourdough peanut butter cookies are safe for humans, some can be unhealthy for dogs, particularly sugar and chocolate. Always check with your veterinarian before sharing any baked treats with your furry friends!
Chewy Sourdough Peanut Butter Cookies You’ll Crave Daily
Ingredients
Equipment
Method
- Cream 1 cup of softened unsalted butter until smooth. Then add 1/2 cup of granulated sugar and 1/2 cup of brown sugar, creaming for an additional 2 minutes.
- Incorporate 1 cup of creamy peanut butter and 1 cup of sourdough discard into the butter and sugar mixture, mixing on medium for about 45 seconds. Then add 1 large egg and 1 teaspoon of pure vanilla extract.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine salt. Gradually add this dry mixture to the wet ingredients.
- Cover the dough with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours. Preheat the oven to 375°F.
- Scoop 55-gram balls of dough, rolling in granulated sugar if desired, and place them on a parchment-lined baking sheet.
- Bake for 9 minutes, using the pan-banging technique to enhance the texture after 1.5 to 2 minutes.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.