Sourdough Peanut Butter Cookies Recipe by: Cece Kirkwood. This post may contain affiliate links.
Light, peanut butter and the perfect amount of tang that you want from sourdough. Perfection to say the least. The flavor of these cookies are not unlike a snickerdoodle. You know when you bite into a snickerdoodle and the first flavor is that of a sugar cookie, then the cinnamon and the nutmeg follow close behind?
It’s a similar story here. The peanut butter is not overwhelming, but it hangs out just long enough to make you crave that next bite… and the next one… and the next cookie. The sourdough tang slides against the sides of your mouth and the light, airy texture will leave you satisfied and asking for more.
These Sourdough Peanut Butter Cookies are a perfect twist on the classic Peanut Butter Cookies.
Ready to dig in? Because I sure am.
As always, prepare your work space by pre-measuring all your ingredients by weight and preheating the oven to 375ºF.
Next, in a bowl fit to an electric mixer, cream together the butter, peanut butter, sugars and vanilla extract until they are nice and fluffy – typically 3-5 minutes. Do not rush this first cream. If you find yourself tempted to stop the mixer, set a timer and walk away.
After that, add in the egg and sourdough starter and combine for another 2 minutes in the mixer.
In a separate bowl, whisk together the flour, baking soda, salt and baking powder. Use a sifter to ensure there are no clumps and gradually add everything to the butter and sugar mixture. Mix between each addition and scrape down the sides of the bowl to ensure an even mix.
Finally, add in the chocolate and peanut butter chips and fold them into the dough.
Prepare your baking sheets by lining them with parchment paper or silicone mats. Scoop 1-in. dough balls and evenly spread them out on the baking sheet. These cookies will grow in the oven, so be sure to give them the space they need!
Lightly dip a fork into sugar, then press down on each dough ball to create a criss-cross pattern.
Then, sprinkle cookies with a little extra sugar because you deserve it.
Place the cookies into the oven to bake for 10 – 11 minutes or until the edges are lightly browned
Remove from the oven and allow the cookies to cool on baking sheets for 5 minutes before removing and cooling fully on a baking rack. And last but not least, enjoy!
What effect does the sourdough have on the cookies?
The sourdough in these cookies create a fluffy, light texture, because you are using freshly fed sourdough starter. It will also give it a light tangy flavor because of the fact that sourdough starter is part alcohol.
Why does this recipe call for baking powder and baking soda?
It is all about balance. Baking soda tends to neutralize the acids in your baking ingredients, in this case the sourdough. So we add in the baking powder, which adds its own acid and continues to help with the rise of this cookie. This way we keep the tang from the sourdough and keep all the rising agents happy and ready for a nice bake all around.
What is the best way to store these Sourdough Peanut Butter Cookies?
These cookies can be stored for up to one week in an airtight container. To help the cookies keep their moisture, add a slice of sandwich bread to the box and the cookies will feed off of the bread’s moisture.
You can also place these cookies in a freezer safe bag and keep them for up to one month in the freezer. When you are ready to eat, simply defrost on the counter for 30 – 60 mins before devouring.
Why is this recipe in grams?
Baking is a science and in science you want things to be exact and precise. The best way to do this is by weighing out your ingredients using a simple scale. Ever baked a cookie using the same recipe, yet somehow it turns out slightly different each time? That is because when measuring by volume, you can’t be as precise. It is vital that your ingredient ratios are accurate for a reliable bake every time.
The Sourdough Peanut Butter Cookies RecipePrint
Sourdough Peanut Butter Cookies
- Prep Time: 15
- Cook Time: 10
- Total Time: 25
- Yield: 12 Cookies 1x
- 57g unsalted butter, softened
- 128g creamy peanut butter
- 100g granulated sugar
- 110g packed brown sugar
- 1/2 tsp vanilla
- 1 large egg
- 120g of sourdough starter – recently fed
- 200g all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 tsp Morton’s Kosher salt
- 3/4 tsp baking soda
- 50g peanut butter chips
- 40g chocolate chips
- Preheat oven to 375ºF
Cream together the butter, peanut butter, sugars and vanilla until fluffy – typically 3-5 minutes
Add in the egg and sourdough starter and combine
Gradually sift in the flour, baking soda, salt and baking powder, mixing between each addition and scraping down the sides of the bowl
Top with chocolate and peanut butter chips and fold them into the dough
Spray and line baking sheets with parchment paper
Scoop 1-in dough balls and place evenly spread out on the baking sheet
Take a fork and dip it into sugar, then press down on each dough ball to create a criss-cross pattern
Sprinkle cookies with a little extra sugar
Place into the oven to bake for 10 – 11 minutes or until the edges are lightly browned
Remove from the oven and allow the cookies to cool on baking sheets for 5 minutes before removing and cooling fully on a baking rack.
Keywords: Sourdough Peanut Butter Cookies
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