As I carefully poured the warm, nutty browned butter into my mixing bowl, the delightful aroma instantly transported me to cozy afternoons spent baking with my grandmother. Who would have thought that a mere swap could elevate the simple peanut butter cookie into something extraordinary? Enter my Chewy Sourdough Peanut Butter Cookies—a delicious fusion that not only uses sourdough discard but also guarantees a chewy texture with every bite. This recipe is a time-saver, ready in just 15 minutes, making it perfect for quick cravings or spontaneous gatherings. Imagine the joy of serving cookies that are both familiar and unique, leaving your friends and family eagerly asking for more. Ready to dive into this baking adventure and uncover how a few simple ingredients can transform into a crowd-pleasing treat?
Why are these cookies a must-try?
Irresistible Flavor: The combination of nutty peanut butter and rich browned butter creates a cookie that’s bursting with savory depth. Quick & Easy: Ready in just 15 minutes, this recipe is perfect for impromptu baking sessions. Waste Not, Want Not: Utilizing sourdough discard not only minimizes waste but also enhances the cookie’s flavor with a delightful tang. Crowd-Pleasing Delight: These cookies are irresistibly chewy and will be the hit of any gathering, leaving everyone asking for the recipe. Pair them with a cup of coffee or a glass of milk for the ultimate treat!
Sourdough Peanut Butter Cookie Ingredients
For the Batter
- Butter – Enhances richness and flavor; use unsalted butter to control salt levels.
- Brown Sugar – Adds moisture and delightful caramel notes.
- Granulated Sugar – Balances sweetness and contributes to the cookie’s structure.
- Peanut Butter – Provides the primary flavor and texture; opt for no-stir peanut butter for consistent results, as natural peanut butter may lead to a flatter cookie.
- Sourdough Discard – Adds depth and slight tang; can also use active starter if you have it.
- Egg Yolk – Provides fat for rich moisture, making them chewy.
- Vanilla Extract – Enhances overall flavor profile so each bite is delightful.
For the Dry Ingredients
- All-Purpose Flour – The main structure component, giving the cookies their chewy interior.
- Baking Powder – Helps the cookies rise for that perfect soft texture.
- Baking Soda – Balances acidity from the sourdough discard, ensuring great flavor.
- Salt – Enhances flavor and balances the overall sweetness of the cookies.
For the Crunch
- Chopped Salted Dry-Roasted Peanuts – Adds delightful crunch and texture to each bite.
- Peanut Butter Chips – Introduces creamy pockets of peanut butter flavor for an extra treat.
Step‑by‑Step Instructions for Sourdough Peanut Butter Cookies
Step 1: Preheat and Prepare
Begin by preheating your oven to 350°F (175°C). While the oven warms up, line a baking tray with parchment paper to ensure the Sourdough Peanut Butter Cookies bake evenly and don’t stick. This simple preparation helps make clean-up easier and guarantees that your cookies slide off effortlessly once they’re baked.
Step 2: Brown the Butter
In a medium saucepan, melt ½ cup of unsalted butter over medium heat. Stir occasionally as it heats until it becomes a beautiful golden brown, releasing a nutty aroma—this should take about 5-7 minutes. Once browned, remove from heat and let it cool slightly, allowing your cookies to have a rich flavor without cooking the egg yolk prematurely.
Step 3: Mix the Sugars
In a mixing bowl, combine the cooled browned butter with ¾ cup of brown sugar and ½ cup of granulated sugar. Use a whisk or an electric mixer to blend them together until the mixture appears smooth and glossy, about 1-2 minutes. This step not only incorporates the flavors but also begins to create a delightful gooey texture that will form the base of your Sourdough Peanut Butter Cookies.
Step 4: Add Wet Ingredients
To the sugar mixture, stir in 1 cup of creamy no-stir peanut butter, ½ cup of sourdough discard, 1 egg yolk, and 1 teaspoon of vanilla extract. Mix until everything is well combined and smooth, which should take around 1-2 minutes. The addition of sourdough discard will bring a subtle tang to the cookies, enhancing their overall flavor profile.
Step 5: Incorporate Dry Ingredients
Sift in 1 ½ cups of all-purpose flour, ½ teaspoon of baking powder, ½ teaspoon of baking soda, and ¼ teaspoon of salt into the wet mixture. Gently mix the ingredients until they are just incorporated, taking care not to overmix. This step is crucial for achieving the perfect texture in your Sourdough Peanut Butter Cookies, keeping them thick and chewy.
Step 6: Add Crunchy Components
Fold in ½ cup of chopped salted dry-roasted peanuts and ½ cup of peanut butter chips into your cookie dough. This will add a delightful crunch and creamy pockets of peanut flavor that perfectly complement the chewy cookie base. Mix gently until evenly distributed, ensuring every cookie has that scrumptious bite.
Step 7: Portion the Dough
Using a 2-tablespoon cookie scoop, portion the dough and roll each piece into a ball. Place the dough balls about 2 inches apart on the prepared baking sheet, ensuring enough space for the Sourdough Peanut Butter Cookies to spread as they bake. This spacing helps them bake evenly and keeps them from merging into one another.
Step 8: Bake the Cookies
Transfer the baking sheet to the oven and bake for 11-14 minutes, or until the edges are set and lightly golden, while the centers appear soft. Keep an eye on them, as the perfect cookie should have bright, chewy centers that will firm up as they cool.
Step 9: Cool and Enjoy
Once baked, remove the cookies from the oven and let them rest on the baking sheet for 5 minutes. This resting time allows them to set properly. After that, gently transfer the cookies to a wire rack to cool completely. Your delicious Sourdough Peanut Butter Cookies are now ready to be devoured!
Sourdough Peanut Butter Cookies Variations
You’ll love how easy it is to sprinkle your own magic into these cookies, making them a personalized treat for everyone!
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Nut-Free: Swap peanut butter for sunflower seed butter to create a delightful allergy-friendly version without sacrificing flavor. This substitution allows for a unique nutty taste that everyone can enjoy.
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Chocolate-Peanut Butter Bliss: Add mini chocolate chips or chopped dark chocolate into the batter for that perfect chocolate-peanut butter pairing. Your taste buds will thank you as each delightful bite combines nutty and sweet!
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Almond or Cashew Butter: Substitute almond butter or cashew butter for a different nutty flavor. These variations will create a distinct personality for the cookies while maintaining that signature chewiness.
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Oats Galore: Incorporate ½ cup of quick oats into the dough for added texture and heartiness. Not only do oats bring an earthy flavor, but they also enhance the cookies’ nutrition!
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Spicy Twist: Add a pinch of cayenne pepper or a dash of cinnamon for a surprising twist of warmth. The heat will elevate the taste while complementing the nutty richness beautifully.
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Coconut Lover’s Delight: Mix in ½ cup of shredded coconut for a tropical flair that pairs deliciously with peanut butter. The coconut adds both chewiness and a hint of sweetness that you won’t want to miss!
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Mini Cookies: Enjoy tiny, bite-size versions by using a smaller scoop. They’ll be delightful for sharing at gatherings and make perfect snacks for kids and adults alike!
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Fruity Surprise: Fold in dried cranberries or chopped dried apricots for a fruity burst in every bite. The tartness will contrast beautifully with the richness of the peanut butter, creating a delightful blend of flavors.
Feel free to mix and match these ideas, and check out my Chocolate Peanut Butter Muffins for another way to enjoy those luscious flavors! Whichever variation you choose, your Sourdough Peanut Butter Cookies will definitely wow your taste buds!
Expert Tips for Sourdough Peanut Butter Cookies
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Cool the Butter: Allow your browned butter to cool slightly before adding it to the mixture; this prevents cooking the egg yolk, ensuring a perfect texture.
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No-Stir Peanut Butter: For stable dough consistency, use no-stir peanut butter. Natural kinds can be too oily and lead to flatter cookies.
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Adjust Flour If Sticky: If your dough feels too sticky, add a little more flour. The dough should be soft but manageable for optimal Sourdough Peanut Butter Cookies.
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Baking Timing: Watch your cookies closely while baking. They’re ready when the edges are set and golden, while the centers look slightly underbaked.
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Chill for Flavor: Consider a cold ferment overnight for an enhanced flavor profile. This extra time allows the sourdough to deepen its impact on the cookie’s taste.
What to Serve with Chewy Sourdough Peanut Butter Cookies
These delightful cookies pair beautifully with various sides that emphasize flavor and comfort.
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Milk: A classic pairing, a cold glass of milk enhances the creamy tang and rich peanut butter flavors, making each bite even more enjoyable.
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Coffee: The nutty notes of coffee perfectly complement the cookies’ richness, making it a delightful treat for a morning or afternoon snack.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream adds a refreshing contrast to the warm, chewy cookies, creating a truly indulgent dessert experience.
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Fruit Salad: A vibrant fruit salad balances sweetness with a refreshing zing, while bright flavors cut through the richness of the cookies.
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Chocolate Sauce: Drizzling melted chocolate sauce over the cookies introduces a luxurious touch, making them feel even more decadent for special occasions.
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Chai Tea: The spiced flavors in chai tea provide a warm, aromatic backdrop that complements the nutty and slightly tangy notes of these cookies, perfect for cozy gatherings.
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Peanut Butter Smoothie: A smoothie made with bananas, peanut butter, and a touch of honey pairs perfectly for a snack or breakfast to maintain that delicious peanut butter theme.
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Sparkling Cider: For a celebratory twist, sparkling cider gives a fizzy, fruity note that enhances the texture and flavor experience of the cookies, great for gatherings or parties.
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Caramel Sauce: A rich caramel sauce draped over the cookies adds sweetness and another layer of decadence, turning a simple treat into an extraordinary dessert.
With these delightful pairings, you’ll elevate your Chewy Sourdough Peanut Butter Cookies from a simple snack to a memorable meal!
How to Store and Freeze Sourdough Peanut Butter Cookies
Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days to maintain their chewy texture and delicious flavor.
Fridge: Keep the cookies in an airtight container in the fridge for up to 1 week if you prefer a colder treat, although this may slightly alter their texture.
Freezer: For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 3 months.
Reheating: To enjoy your Sourdough Peanut Butter Cookies warm, reheat in the microwave for about 10-15 seconds or warm in the oven at 350°F (175°C) for 5-7 minutes.
Make Ahead Options
These Sourdough Peanut Butter Cookies are perfect for meal prep, saving you time during busy weeks! You can prepare the cookie dough up to 24 hours in advance by mixing all the ingredients and storing the dough in an airtight container in the refrigerator. For even longer storage, scoop and freeze the dough balls for up to 3 months. When ready to bake, simply place the frozen dough balls on a baking sheet and add an extra 1-2 minutes to the baking time. This method ensures you’ll enjoy fresh, delicious cookies that taste just as delightful as when freshly made, perfect for spontaneous cravings or gatherings!
Sourdough Peanut Butter Cookies Recipe FAQs
What type of peanut butter should I use?
Absolutely! For the best results, use regular no-stir peanut butter. This type provides a stable texture in your dough. Natural peanut butter, while delicious, can lead to cookies that spread too much and may result in a flatter cookie.
How should I store my sourdough peanut butter cookies?
Very! Store your cookies in an airtight container at room temperature for up to 3 days. This will help keep their chewy texture and flavor intact. If you prefer a colder treat, you can refrigerate them for up to 1 week, though this may slightly alter their texture.
Can I freeze the cookie dough?
Of course! To freeze the dough, scoop the cookie dough into balls and place them on a baking sheet in a single layer. Freeze for about 1-2 hours, then transfer the frozen balls into a freezer-safe bag. This method allows you to bake freshly made Sourdough Peanut Butter Cookies anytime by simply adding 1-2 extra minutes to the baking time from frozen.
How can I troubleshoot if my cookies turn out too flat?
If your cookies spread too much, it’s likely due to the use of natural peanut butter or insufficient flour. Ensure you’re using no-stir peanut butter and measure your flour accurately. If your dough feels too sticky or wet, gradually add more flour until it’s soft but manageable. Also, chilling the dough for 30 minutes before baking can help maintain the cookie shape.
Can I use sourdough starter instead of discard?
Absolutely! You can use an active sourdough starter instead of discard. Just remember to adjust the hydration of your dough accordingly. Using a fresher starter will provide a slightly different flavor profile, enhancing your cookies even more.
Are these cookies safe for people with nut allergies?
No, this recipe contains peanuts and peanut butter, making it unsuitable for anyone with nut allergies. If you’re looking to make a nut-free version, consider substituting peanut butter with sunbutter (sunflower seed butter) or a similar nut-free option, but be cautious of other allergy considerations in your ingredients.
Sourdough Peanut Butter Cookies That Will Wow Your Taste Buds
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper.
- Melt ½ cup of unsalted butter in a medium saucepan over medium heat until golden brown.
- In a mixing bowl, combine the browned butter with ¾ cup brown sugar and ½ cup granulated sugar until smooth.
- Add 1 cup peanut butter, ½ cup sourdough discard, 1 egg yolk, and 1 teaspoon vanilla extract, mixing until smooth.
- Sift in 1.5 cups flour, ½ teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt; gently mix until just incorporated.
- Fold in ½ cup chopped peanuts and ½ cup peanut butter chips.
- Portion the dough using a cookie scoop and roll into balls, placing them 2 inches apart on the baking sheet.
- Bake for 11-14 minutes, until the edges are set and lightly golden, with soft centers.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
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