Sourdough Discard Peanut Butter Chocolate Chip Cookies

Try these Sourdough Discard Peanut Butter Chocolate Chip Cookies: the perfect blend of flavors in a soft, chewy treat!

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If you’re wondering what to do with that extra sourdough discard, you’ve got to make these Sourdough Discard Peanut Butter Chocolate Chip Cookies. They perfectly blend the smooth, rich taste of peanut butter with the sweetness of chocolate chips while infusing the unique character of sourdough discard. The result? Cookies that are irresistibly soft, chewy, and bursting with sweet and salty flavor.

Sourdough Discard Peanut Butter Chocolate Chip Cookies Ingredients

• Peanut Butter: This recipe is adaptable, whether you prefer the smoothness of creamy peanut butter or the added crunchy texture. I recommend using organic creamy peanut butter for a rich and smooth flavor.
• Sourdough Discard: This recipe works with both discard and active sourdough starter.
• Butter: Salted butter, softened or melted, contributes to the cookie’s flavor and texture. I always melt butter if I don’t have any softened.
• Sugars: A combination of white and brown sugar sweetens the cookies and enhances their flavor and texture. Brown sugar, thanks to its molasses content, lends moistness and depth, while white sugar helps create a delightful chew.
• Egg: Use a room-temperature egg to ensure it blends seamlessly into the mix, contributing to the dough’s cohesiveness and structure.
• Vanilla Extract: This essential ingredient amplifies the flavors of the other ingredients, adding a layer of complexity and warmth to the cookies.
• All-Purpose Flour: Organic all-purpose flour provides a reliable foundation for the cookies, ensuring they bake perfectly each time.
• Baking Soda/Powder: These leavening agents are crucial for achieving the ideal rise and texture, making the cookies light and fluffy.
• Salt: Just a pinch enhances and balances the cookies’ sweet and savory notes, perfectly combining all the flavors.
• Chocolate Chips: Their rich, gooey texture and a burst of chocolate flavor perfectly complement the dough’s nutty and tangy notes.

Tools You May Need

• Kitchen scale
• Stand mixer (if you don’t have one, use a large bowl with a hand mixer or stir by hand with a wooden stir stick or spoon
• Baking sheets
• Parchment paper
• Measuring spoons
• Fork

How to Make Sourdough Discard Peanut Butter Chocolate Chip Cookies

Preheat your oven to 350°F. Center the oven racks for uniform baking. Take out your baking sheets (I used two) and line them with parchment paper (for an easy cleanup). Set aside.

Mix the Dry Ingredients

Whisk together 1 3/4 cups (210 g) flour (I use all-purpose), 1 teaspoon baking soda, 1/2 (3 g) teaspoon salt, and 1/2 teaspoon baking powder. Set this mixture aside for now.

Mix the Wet Ingredients

Either by hand or with a stand mixer, mix together 1/2 cup (113 g) softened or melted butter, 3/4 cup (175 g) peanut butter, 1/3 cup (100 g) sourdough discard, 1/2 cup (100 g) each of white sugar and brown sugar, 1 egg, and 2 teaspoons vanilla extract until smooth and thoroughly combined.

Combine All Ingredients

Gradually mix the dry ingredients into your wet mix. Once incorporated, stir in 1 cup (185 g) of chocolate chips.

Form the Cookies

With a spoon, scoop out dough portions about the size of two tablespoons (I do heaping tablespoons) and place them on your prepared baking sheet. Leave a few inches of space between each for spreading. I fit about 12 cookies per tray.

Press down on each cookie with a fork, making a criss-cross pattern, slightly flattening them.

Oven Time

Bake for 9 – 11 minutes or until you notice the cookie edges turning a lovely golden brown. 10 minutes works best for me. Transfer to a wire rack after baking to cool completely.

Serve your cookies with herbal tea, coffee, or a glass of milk; my personal favorite!

Storing Your Cookies

Store at room temperature for up to a week or in the fridge for up to 6 months.

Frequently Asked Questions

What is the benefit of baking with sourdough discard?

Using sourdough discard in baking enhances flavors and reduces waste—it’s also a nod to gut health. Plus, it adds lovely moisture to recipes, ensuring your cookies, cakes, or breads come out perfectly tender and not too dry. It’s a win-win ingredient: it boosts both the nutritional profile and the delectable moistness of your baked treats.

Should peanut butter cookie dough be chilled before baking?

Some recipes call for it, but there’s no need to chill this dough before baking.

Why do peanut butter cookies have fork marks?

Those fork marks are actually a classic touch! Pressing down on the dough with a fork gives the cookies their signature look and helps them bake more evenly. It’s a tradition and a practical step all rolled into one.

What happens if you don’t flatten peanut butter cookies?

If you skip flattening them, your cookies might spread less during baking, leading to a thicker, possibly undercooked middle. Flattening ensures they bake evenly, so you get that ideal balance of soft and chewy.

Can I use one type of sugar, either brown or white?

You can, but using both types of sugar is like hitting a flavor jackpot. Brown sugar adds moisture and a caramel-like depth, while white sugar helps create a delightful chew. Mixing both gives you the best of both worlds. If you have to choose one, remember that it will change the texture and taste of your cookies slightly.

So, the next time you spot that jar of sourdough discard on your counter, consider it an opportunity. Grab it, make these Sourdough Discard Peanut Butter Chocolate Chip cookies, and watch as they become the new favorite in your household. Trust me, it’s a recipe that’ll have everyone asking for more!