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 peanut butter cookies with chocolate chips.
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.
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 sourdough peanut butter cookies and liked them, tell me about your experience in the comments below.
Do you have a suggestion to make this recipe even better? Tell me all your tips, too! I love making good recipes into great ones.
If you’re allergic to peanut butter, I understand that these cookies might not be your first choice. I have a lot of sourdough discard recipes from breakfasts to breads that you should check out.
Craving cookies in particular? Take a peek at my simple sourdough discard chocolate chip cookies. They have a similar cakelike texture as the peanut butter cookies, but without the nuts.
If you’re interested in baking bread with your sourdough starter, don’t forget to stop by my bread blog BreadbytheHour.com.
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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.
I haven’t baked mine yet but they’re really fluffy - what texture should the batter be?
Hey Erin, That's a good question because sourdough starters vary quite a bit in consistency and that in turn will affect your batter consistency. When I made this recipe, I fed my starter equal parts water and flour by weight, and my discard often didn't go long between feedings. That said, the cookie itself should be light and fluffy and a bit cake like compared to regular peanut butter cookies.
Hi, I'm making these cookies for my granddaughter who is gf, the dough seems soft and I'm hoping thats how it should be. My next question is can the dough be frozen to use at a later time, haven't tasted yet, but they smell wonderful!
Hey Nadine, it's possible that you have a runnier starter than mine. If the dough seems too soft, consider adding an extra tablespoon or two of flour until it reaches a consistency that you prefer. I haven't tried freezing the dough myself, but I bet it would do just fine. Happy baking!
Nice and fluffy texture. Will roll into sugar next time to give more rye taste if a cookie over the taste of a (less sweet) muffin.