Description
Deliciously soft and chewy sourdough peanut butter cookies, perfect for satisfying your sweet tooth.
Ingredients
Scale
- 1/2 cup Unsalted Butter, softened
- 1/2 cup Granulated Sugar, reserve some for rolling
- 1/2 cup Brown Sugar
- 1 cup Creamy Peanut Butter
- 1/2 cup Sourdough Discard
- 1 large Egg
- 1 teaspoon Pure Vanilla Extract
- 1 1/2 cups All-Purpose Flour
- 1 teaspoon Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
Instructions
- Cream together 1/2 cup of softened unsalted butter, 1/2 cup of granulated sugar, and 1/2 cup of brown sugar until light and fluffy.
- Mix in 1 cup of creamy peanut butter and 1/2 cup of sourdough discard until combined.
- Add 1 large egg and 1 teaspoon of pure vanilla extract, mix on low speed until fully combined.
- Whisk together 1 1/2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt in a separate bowl.
- Gradually add the dry ingredients to the wet ingredients, mixing slowly.
- Cover the dough and refrigerate for 2 to 24 hours.
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Scoop dough into 55g balls, roll in granulated sugar, and place on prepared sheets.
- Bake for about 9 minutes, using the pan-banging technique twice during baking.
- Cool on the pan for 5 minutes before transferring to a cooling rack.
Notes
- For a chewier cookie, refrigerate the dough longer.
- Ensure the butter is room temperature for better mixing.
- Adjust baking time based on your oven’s characteristics.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg