Sourdough Peanut Butter Cookies

Stack of thick peanut butter sourdough cookies next to a glass of milk.

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.

Prep Time10

Cook Time10

Chill Time1

Total Time1 20

Servings: Cookies

Author: Carlee

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

If you don't have whole wheat flour, use all-purpose flour for all 4 cups of flour.

These cookies store really well on the counter. Put them in an airtight container and they will be fine for a week, though they will be at their freshest in the first few days.

For longer storage, put your cookies in the freezer for up to three months.

As a general rule, cookies should not be refrigerated unless they contain a filling that requires it. Storing cookies in the refrigerator can actually make them go stale faster and dry them out.

Cookie dough also freezes well. You can defrost the dough and bake the cookies up to 3 months later.

Feel free to substitute almond butter, sun butter or your favorite nut butter in these cookies. However, I would not recommend using a natural peanut butter that needs to be stirred before it is used.

Nutrition

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