Sourdough Discard Peanut Butter Chocolate Chip Cookies

It’s been, what, three months since my last cookie post?

That’s definitely too long.

You can never have too many favorite cookie recipes. So here’s another one to add to the ultimate tasty list: sourdough discard peanut butter chocolate chip cookies.

They’re soft and fluffy, almost cake-like for a cookie. The sourdough tang is so subtle that you wouldn’t even notice it was there at first, and then you do, and it’s beautiful. And of course, peanut butter and chocolate chips are a match made in heaven.

sourdough discard peanut butter chocolate chip cookies

Seriously, just look at those cookies. They are delightful.

Because they have a soft texture, they will be a bit crumbly the next day, especially if you over bake them. However, if you get them right out of the oven, they’ll practically dissolve on your tongue.

It takes a lot of restraint on my part to not eat them all in one go. Fortunately, this is a big batch of cookies, so there will be plenty of cookies to go around for the rest of the family, too.

sourdough discard peanut butter chocolate chip cookies

Sourdough Discard Peanut Butter Chocolate Chip Cookies

A fun and tasty way to use up your sourdough discard. These super soft and cake-like cookies offer the perfect blend of flavors: chocolate, peanut butter, and a hint of sourdough tang.
Prep Time 15 mins
Cook Time 11 mins
Servings 45

Ingredients
  

Wet Ingredients

  • 240 Grams Peanut Butter (1 Cup)
  • 112 Grams Butter (8 Tablespoons)
  • 175 Grams Brown Sugar, Packed (3/4 Cup + 1 Tablespoon)
  • 226 Grams Sourdough Starter; Fed, Active, or Discard (1 Cup)
  • 2 Large Eggs
  • 4 Grams Vanilla Extract (1 Teaspoon)

Dry Ingredients

  • 256 Grams All-Purpose Flour
  • 4 Grams Baking Powder (1 Teaspoon)
  • 5 Grams Baking Soda (1 Teaspoon)
  • 3 Grams Salt (1/2 Teaspoon)
  • 170 Grams Chocolate Chips (1 Cup)

Instructions
 

  • In a large mixing bowl, use an electric mixer to cream together the peanut butter, butter, and brown sugar.
  • Mix in the sourdough discard until well blended.
  • Add the eggs, one at a time, and mix until smooth. Stir in the vanilla.
  • In a separate, medium mixing bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and salt. Don't add the chocolate chips just yet.
  • Slowly mix the dry ingredients into the wet ingredients, and then fold in the chocolate chips.
  • Use a cookie spoon to drop dough onto a lightly greased baking sheet, be sure to even space the cookies about 2 to 3 inches apart to give room for expansion.
  • Use a fork to gently press a criss-cross pattern into the cookies.
  • Preheat the oven to 350 degrees Fahrenheit (176 degrees Celsius), and bake for 8 to 12 minutes. The cookies will be lightly browned on the edges and still soft looking in the middle.
  • Allow the cookies to rest on the baking sheet for 5 minutes to finish baking as they cool.

Notes

My cookie scoop holds about 1 1/2 Tablespoon’s worth of cookie dough, and the cookies baked for about 11 minutes in my oven. Larger scoops will require longer baking times, and smaller scoops will need smaller times. 
Watch your cookies close at about the 9 minute mark, as they are easy to over bake. 
For flatter, less-puffy cookies, you can skip the baking soda and baking powder and let your starter do the work. 
For sweeter cookies, roll your dough in sugar before putting them on the tray and pressing them with a fork. 
For stronger chocolate flavor, using baking chocolate chunks instead of chips. 

Did You Try It?

I think cookies are some of my favorite things to bake, and I get really excited whenever I hear that someone liked one of my recipes. If you tried these cookies and liked them, tell me about your experience in the comments below. If you have a suggestion to make this recipe even better, feel free to tell me about it, too! I love making good recipes into great ones.