Sourdough Peanut Butter Cookies
These sourdough peanut butter cookies combine the tang of natural sourdough starter with the nutty richness of creamy peanut butter. The result is a soft, chewy cookie that’s perfectly golden at the edges with a deep, satisfying flavor. A simple recipe that transforms everyday ingredients into something truly special.
Equipment
- Large mixing bowl
- Hand or stand mixer
- Rubber Spatula
- Whisk
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 cup creamy peanut butter
- ½ cup unsalted butter softened
- 1 cup light brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup active sourdough starter or discard, room temperature
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 24 Hershey’s Kisses or mini peanut butter cups
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together peanut butter, softened butter, and both sugars until light and fluffy.
- Add the egg, vanilla, and sourdough starter; mix until smooth.
- In a separate bowl, whisk together flour, baking soda, baking powder, and salt.
- Gradually fold dry ingredients into wet ingredients until a soft dough forms.
- Chill dough for 20-30 minutes for better structure and enhanced flavor.
- Scoop tablespoon-sized balls of dough onto prepared baking sheets, spaced 2 inches apart.
- Flatten slightly with a fork in a crisscross pattern.
- Bake for 9-11 minutes, until edges turn light golden and centers look soft.
- Immediately after removing from oven, gently press one Hershey’s Kiss or mini peanut butter cup into the center of each warm cookie.
- Let cookies rest on baking sheet for 5 minutes, then transfer to a cooling rack.
- Cool completely before storing or serving for the perfect chewy texture.
Notes
Nutritional Info (Per Cookie)
- Calories: 175 kcal
- Carbohydrates: 20g
- Protein: 4g
- Fat: 10g
- Sugar: 11g
- Sodium: 95mg
