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.
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
- 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)
- 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)
- 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.
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.
It doesn’t say where to add the butter in recipe. Is it in the baking on on cookie sheet?
I’m sorry you didn’t see it, but it does say to add the butter as part of the wet ingredients. You cream it together with the peanut butter and brown sugar in the very first step.