Sourdough Discard Peanut Butter Cookies (dipped in Chocolate)
These sourdough Discard Peanut Butter Cookies are a tasty way to use up any discard the next time you feed your starter!
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.
Notes
To freeze: Scoop out the cookie dough onto the tray and then place the trays in the freezer to flash freeze for 30 or so minutes. Once frozen, transfer the pucks to a zip lock bag and return to the freezer. To bake from frozen, place required amount on a baking tray and bake until browned slightly