Skip to content 
These sourdough Discard Peanut Butter Cookies are a tasty way to use up any discard the next time you feed your starter! Full of real ingredients and dipped in chocolate, they’re a really quick treat to whip up. What’s not to like!?
Please note that this page contains affiliate links. While we only recommend products that we believe in, we may benefit financially from any purchases you make.
I LOVE a peanut butter cookie.
The crumbliness, the crunchy peanuts, it’s just beautiful. Cover it in chocolate and I’ll fight you for it! Just kidding.. kinda..
Add sourdough discard, and I am in heaven.
I love when I can know what’s in my food, make it whenever I want, AND avoid wastefulness.
Need more ideas about what to do with Sourdough discard?
Sourdough Discard Peanut Butter Cookies – Why you’ll love them!
- They are so easy to make, lets just start with that.
- They are made with real ingredients, not filled with synthetic sugars and preservatives.
- They are a great way to use up sourdough discard when you feed your starter.
- the dough freezes really well, so you are only ever about 10 mins from freshly baked cookies… Thank me later.
- They’re easy to double or triple batch if you need more. Like for an event. Or if you find them all gone… or half gone, like this..
She only liked the chocolate side apparently..
What you’ll need
A stand mixer – this is the one I have
Baking tray
Measuring Cups and Spoons – I love these ones and will always recommend!
Optional – Ice cream scoop to portion out the cookies
Ingredients
Brown sugar
Butter
Peanut butter
Eggs
Vanilla
Flour – All purpose flour will work best, but I have used bread flour in the past and they’ve turned out great
Baking powder
Baking soda
Salt
Chocolate for dipping
Some notes
- make sure all the ingredients are at room temperature. They will incorporate better into the mixture, even though you will refrigerate the dough before cooking
- Allow the cookies to cool a little before dipping in chocolate
- If it’s a hot day, place the cookies in the freezer for a few minutes to harden the chocolate so the cookie underneath doesn’t go soggy.
- These freeze really well at the dough stage. Spoon into balls on the baking tray, flatten, and flash freeze on the tray for 30 mins. You can then remove and place into a silicone zip lock bag and return to the freezer. To bake, place on a baking tray and bake for stated time.
Method
- Line 2 baking sheets with Parchment paper or silicone liners and set the oven to 180c.
- Place the butter, the peanut butter and the brown sugar into the bowl of a stand mixer with a paddle attachment and cream together until pale and fluffy.
- Meanwhile, add the dry ingredients to another bowl. Once the butters and sugar are creamed, add the egg, the discard and the vanilla, then add the dry ingredients in stages.
- Mix together until fully incorporated.
- Next, use the ice cream scoop to create even sized balls of dough and place on the baking sheet
- Use a fork to press down and make an imprint on the top. This ensures they cook evenly.
- Place in the oven for 13-13 mins, Set a timer, I mean it!!!
- Towards the end of cooking, melt chocolate in a bowl. (either double boiler or microwave)
- Allow cookies to cool slightly and then dip or drizzle onto one half of the cookie.
- Allow to harden and store in an airtight container for up to 3 days, but I promise they won’t last that long…
Some favourite add ins
Chocolate chips (of course); add in by hand after the dough it mixed together
Oats – sub out half the flour for oats and mix fully
Jam thumbprint – instead of the fork marks, use a teaspoon or your thumb to press an indent into the top of the cookie and place a small amount of jam in the dip. You may not want to dunk these in chocolate. Or then again…
What’s your favourite cookie? Tell me in the comments. Thanks friends x
Other delicious sourdough recipes:
Sourdough Discard Peanut Butter Cookies (dipped in Chocolate)
Ingredients
- 1 Cup Brown sugar
- 1/2 Cup Butter (softened)
- 1 Cup Natural Peanut Butter
- 1 tsp Vanilla
- 1 Egg
- 1/2 Cup Sourdough Discard
- 1 1/2 Cup AP Flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1/4 tsp Baking powder
Instructions
- Cream Butter, Sugar and Peanut butter in a stand mixer fitted with a paddle attachment until pale and fluffy.
- Add egg, discard and vanilla and mix.
- In a separate bowl, place all of the dry ingredients and mix together.
- Slowly add dry ingredients to the mixer until fully incorporated.
- Line two baking trays with parchment or silicone liners and use an ice cream scoop to portion out the cookies onto the trays.
- Use a fork to make indentations on the top to allow to bake evenly
- Bake at 180c for 13-15 mins. Watch it like a hawk!
- Once cooked, transfer to a cooling rack to cool slightly
- Meanwhile melt chocolate in a double boiler or microwave in 30 sec intervals
- after cookies have cooled enough to handle, dip or drizzle chocolate onto half of the cookie and allow to harden.
- Store in an airtight container for up to 3 days on the counter.
1 thought on “Sourdough Discard Peanut Butter Cookies”