Sourdough Discard Peanut Butter Cookies

Tired of letting your sourdough starter discard go down the drain? Me too until I figured out this quick, comforting solution: Sourdough Discard Peanut Butter Cookies. One autumn evening, I had a jar of starter discard and a peanut-butter craving, so I mixed them into these little treasures. Thirty minutes later, my kitchen smelled like warm peanuts and vanilla, and I had a jar of cookies that disappeared faster than I could set them out.

Why these are game-changing: they rescue discard, use pantry staples, and make a tender, slightly tangy peanut butter cookie that’s perfect for lunchboxes, after-school snacks, or a simple dessert. Nutrition-wise, one cookie is roughly 85–95 calories (depending on cookie size), with balanced macros from peanut butter and flour a satisfying treat when you want flavor without overindulging. This is the best Sourdough Discard Peanut Butter Cookies recipe for beginners and busy home bakers because it’s forgiving, quick, and adaptable.

If you love peanut butter treats, don’t miss my take on no-bake peanut butter buckeye bars for an easy, chocolate-covered peanut butter dessert.

WHY THIS RECIPE WORKS

• Starter adds subtle tang and moisture without extra liquid, keeping cookies tender and flavorful.
• High peanut butter ratio = rich peanut flavor and naturally soft texture.
• Simple leavening (baking powder) plus a bit of chilling keeps cookies from spreading too thin.
• No special equipment required you can make easy Sourdough Discard Peanut Butter Cookies with a fork and a baking tray.

Ingredients

Step-by-step directions

1. Preheat your oven to 350F/175C.

   • Tip: Line baking sheets with parchment or a silicone mat for easy cleanup and even browning.

2. Add the brown and white sugar to a bowl with the butter and mash them together with a fork. If you’d prefer, you can cream the butter and sugar using a hand mixer or stand mixer.

   • Pro tip: Creaming until slightly light and fluffy (2–3 minutes by hand or mixer) traps air and creates a lighter cookie.

3. Add the peanut butter and mix until well combined (if the peanut butter is a little hard, soften it in the microwave).

   • Tip: 10–15 seconds in 20% power usually softens without separating oils. Scrape the bowl so the peanut butter incorporates evenly.

4. Add the egg, vanilla and sourdough starer to the bowl and mix together until well combined.

   • Pro tip: If your discard is cold, let it warm for a few minutes cold starter can slow mixing and make texture uneven.

5. Now, add the all purpose flour and baking powder to the bowl and bring it together to a stiff dough.

   • Tip: Don’t overmix once the flour is added; stop as soon as the dough comes together to avoid toughness.

6. You can chill the dough in the fridge for up to 2 days at this point.

   • Pro tip: Chilling firms the dough and concentrates flavor; for faster baking, chill 10–30 minutes for slightly thicker cookies.

7. When you’re ready to bake the sourdough discard peanut butter cookies, take the dough out of the fridge and allow to sit at room temperature for around 10 minutes.

   • Tip: This short rest makes the dough easier to roll and prevents cracking while shaping.

8. Roll the dough into small balls (I’ve done 20g balls). Use a fork to press the cookies down with a criss cross pattern.

   • Pro tip: Dip the fork in a little flour or sugar and press gently to create an attractive, even cross-hatch.

9. Bake the sourdough peanut butter cookies for 10 to 12 minutes at 350F/175C.

   • Tip: Cookies will look slightly underbaked in the center this keeps them soft after cooling. Rotate the pan halfway if your oven has hot spots.
10. 
    

    Allow the cookies to cool completely on the baking tray before transferring them to a glass jar.

• Tip: Cooling crisps the edges and firms the base. If you stack warm cookies, they will steam and soften.

COMMON MISTAKES TO AVOID

• Too much spread / flat cookies
  Fix: Chill the dough for 15–30 minutes and ensure your baking powder is fresh. If the butter is too warm, chill dough slightly longer.

• Dry, crumbly cookies
  Fix: Don’t over-flour measure by weight. If dough seems dry, add 1–2 tsp of milk or an extra tablespoon of peanut butter.

• Soggy centers after baking
  Fix: Underbaked centers can remain doughy. Bake the full 10–12 minutes and let cookies cool entirely on the tray.

• Grainy texture from cold peanut butter separation
  Fix: Stir peanut butter before measuring or briefly warm to make it smooth, especially natural peanut butters that separate.

Nutrition per serving (approximate)

• Serving: 1 cookie (based on ~44 cookies at 20g each)
• Calories: ~90 kcal
• Carbohydrates: ~9 g
• Fat: ~5 g
• Protein: ~2 g

Health note: These cookies provide plant-based protein and healthy fats from peanut butter, but they are still a treat (sugar + butter). For lower-sugar options, reduce white sugar by 25–50 g and substitute with a natural sweetener, but expect a change in texture.

3 VARIATIONS & CUSTOMIZATIONS

• Chocolate Chip Twist: Fold in 60–80 g mini chocolate chips to the dough for a classic peanut butter + chocolate combo (“Sourdough Discard Peanut Butter Cookies with chocolate chips”).
• Oat & Honey Upgrade: Replace 30 g flour with 30 g quick oats and swap 25 g white sugar for 25 g honey for chewier, rustic cookies.
• Vegan / Allergy-Friendly: Use vegan butter, flax egg, and sunflower seed butter to make these nut-free and dairy-free. Note: sunflower butter can be slightly earthier in flavor.

Equipment alternatives:

• Air fryer: Bake at 325F in an air fryer tray for 6–8 minutes, in small batches, watching closely.
• Convection oven: Reduce temp to 330F and bake 9–11 minutes for even browning.

MAKE-AHEAD, STORAGE & REHEATING

Fridge storage:

• Dough can be chilled up to 48 hours in an airtight container. Baked cookies keep 4–5 days at room temperature in a glass jar, or up to 10 days in the fridge.

Freezer tips:

• Freeze shaped dough balls on a sheet tray until solid, then transfer to a zip-top bag for up to 3 months. Bake from frozen add 1–2 minutes to baking time.
• Freeze baked cookies layered with parchment for up to 3 months. Thaw at room temperature.

Best reheating method:

• Microwave 6–8 seconds for a fresh-baked warmth (be careful not to overdo it), or bake at 300F for 4–6 minutes to crisp the edges.

Serving suggestions and pairings

• Drinks: Cold milk, oat milk latte, or a simple black coffee complement the peanut flavor.
• Sides: Serve with sliced apples or banana for a little freshness.
• Occasions: Great for weeknight baking, school lunches, holiday cookie swaps, or as a make-ahead snack for meal prep.

NUTRITION INFORMATION (detailed)

• Calories per serving: ~90 kcal
• Macronutrient overview (approx per cookie): Carbs ~9 g, Fat ~5 g, Protein ~2 g.
• Brief factual health note: Peanut butter adds monounsaturated fats and some fiber and protein, making these cookies more satiating than a sugar-only cookie. Portion control keeps them a balanced treat.

FAQ

Can I make Sourdough Discard Peanut Butter Cookies ahead of time?
Yes the dough can be made and chilled for up to 48 hours, or frozen shaped for 3 months. Bake fresh from the fridge or frozen for best texture.

Why is my Sourdough Discard Peanut Butter Cookies dry?
Common causes are overmixing after adding flour, too much flour, or overbaking. Measure flour by weight and stop mixing once combined.

Can Sourdough Discard Peanut Butter Cookies be frozen?
Absolutely. Freeze baked cookies layered with parchment, or freeze dough balls and bake from frozen with a minute or two extra time.

Do I need active starter, or can I use discard?
Discard works perfectly it adds moisture and mild tang. Active starter is fine too; either will work in this recipe.

Can I add chocolate or nuts?

Yes stir-ins like 60–100 g chocolate chips, chopped peanuts, or chopped pretzels all work well. Adjust texture slightly if adding large mix-ins.

Conclusion

Sourdough Discard Peanut Butter Cookies are a quick, forgiving, and delicious way to use starter discard and make a pantry-friendly treat. They’re perfect for beginners and experienced bakers alike adaptable, freezer-friendly, and full of peanut-butter comfort. If you make them, save this recipe, leave a comment about your favorite mix-in, and share with a friend who hoards peanut butter.

Sourdough Discard Peanut Butter Cookies

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A quick and comforting recipe for Sourdough Discard Peanut Butter Cookies that effectively uses sourdough starter discard while delivering a rich, tender cookie.

• Total Time: 27 minutes
• Yield: 44 cookies

Ingredients

Scale 1x2x3x

• 100 g Brown Sugar
• 100 g White Sugar
• 100 g Butter
• 250 g Peanut Butter (smooth or crunchy)
• 1 Egg
• 100 g Sourdough Starter
• 5 g Vanilla Extract
• 180 g All Purpose Flour
• 5 g Baking Powder

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Instructions

1. Preheat your oven to 350°F (175°C).
2. Add the brown and white sugar to a bowl with the butter and mash them together with a fork or cream them together with a mixer.
3. Add the peanut butter and mix until well combined.
4. Add the egg, vanilla, and sourdough starter to the bowl and mix until well combined.
5. Add the all-purpose flour and baking powder to the bowl and mix until it forms a stiff dough.
6. You can chill the dough in the fridge for up to 2 days.
7. When ready to bake, take the dough out of the fridge and let it sit at room temperature for around 10 minutes.
8. Roll the dough into small balls and press them down with a fork to create a criss-cross pattern.
9. Bake for 10 to 12 minutes, until they look slightly underbaked in the center.
10. Allow the cookies to cool completely on the baking tray before transferring them to a glass jar.

Notes

For a chewier cookie, use all brown sugar. These cookies can be customized with chocolate chips or oats for a different twist.

• Author: soukaina
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian