Sourdough peanut butter cookies are soft and delicious cookies with big peanut butter flavor. You can use active starter or discard to make these wonderful treats. Get ready to fall in love with this recipe.
By now, I am sure you know we are big fans of different kinds peanut butter cookies. It all started with a love for my grandma’s peanut butter cookie recipe.
They are the hash marked cookie that you think of when you think of peanut butter cookies. Then there are the triple peanut butter cookies and everyone’s new favorite, peanut butter paw print cookies.
So I thought it would be fun to combine that obsession with my latest kick, sourdough desserts. These cookies use some sourdough starter to give some of the benefits of fermented foods but still maintain all of the goodness of cookies.
They also have some whole wheat flour mixed in for some whole grains and fiber. Don’t worry though, they still have plenty of butter and sugar, so they are actually cookies.
They aren’t one of those health foods in the shape of a dessert. They actually are a dessert that just so happen to have a little added goodness inside.
I think they are the best of both worlds. You’ll have to let me know what you think.
Should you roll peanut butter cookie dough in sugar before baking?
This recipe does not specify rolling the balls of peanut butter cookie dough in granulated sugar before baking. We like the soft chewy texture you get by leaving it off.
However, you can certainly roll the dough in sugar if that is what you are used too. It will crisp up the edges some and make for a slightly crunchier cookie.
The sugar coating also helps to keep the dough from sticking between the fork tines.
Whether you choose to use the sugar or not, the cookies are sure to be delicious. The outer texture and overall sweetness will be the only thing changed.
If you can’t decide, do half with and half without to see which way you like best!
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Loving Those Fork Marks
Peanut butter cookie dough is dense. When you use a fork to press the dough down, you get a more even bake and the benefit of a fun pattern on top.
I love the classic look that using a fork gives you, but you can also use the bottom of a glass or a cookie stamp if you prefer.
Now what are you waiting for? Lets bake some cookies!
Sourdough Peanut Butter Cookies
Ingredients
- 1 cup butter softened
- 1 cup light brown sugar packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 16 ounces creamy peanut butter
- 1 cup sourdough starter active or discard
- 1 cup whole wheat flour
- 3 cups all-purpose flour
- 2 teaspoons salt
- 2 teaspoons baking soda
- granulated sugar for fork tines
Instructions
- Beat 1 cup butter, 1 cup light brown sugar and ½ cup granulated sugar together until they are light and fluffy, about 2 minutes on medium speed.
- Beat in the 2 large eggs and 2 teaspoons vanilla extract until the mixture is uniform.
- Mix in the 16 ounces creamy peanut butter and 1 cup sourdough starter until mixed in.
- In a medium bowl, stir together the 1 cup whole wheat flour, 3 cups all-purpose flour, 2 teaspoons salt, and 2 teaspoons baking soda.
- Add the dry ingredients to the peanut butter mixture, a cup or two at a time. Mix until combined and then keep adding until all of the flour is incorporated.
- Cover the bowl and chill for at least an hour, though 24 hours is recommended.
- Preheat oven to 350℉.
- Use a small cookie scoop or roll a Tablespoon of dough into a ball and place on cookie sheet. Smoosh with a cup or use the tines of a fork to make a crisscross pattern. Dipping the fork tines in granulated sugar between cookies will help keep the dough from sticking to the fork. (For crispier edges roll the ball of dough in granulated sugar before putting it on the cookie sheet.)
- Bake for 8 to 10 minutes or until puffed and VERY lightly golden around the edges.
- Cool on the cookie sheet for a couple of minutes before removing to a wire rack to cool completely.
Notes
Video
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