Peanut Butter Chocolate Sourdough Cookies
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These peanut butter chocolate sourdough cookies are incredibly chewy and fudgy, featuring a rich, brownie-like texture that makes them absolutely irresistible!

Peanut butter and chocolate go so perfectly together! This cookie recipe starts with a fudgy, chocolate sourdough cookie and then is stuffed with peanut butter chips. After it bakes it’s drizzled in peanut butter and sprinkled with flaky salt to give it that perfect balance of sweet and salty. This recipe is a must try!

Sourdough cookie recipes
One of my favorite things to do with sourdough discard is to make cookies! They are easy to whip up and always a hit when I bring them to parties or gatherings. The addition of the discard creates a moist cookie and gives it a very subtle sourdough tang that you will be sure to love. Some of my favorite sourdough discard cookie recipes are Sourdough Chocolate Chip Cookies filled with chocolate chunks, Sourdough Funfetti Cookies, Sourdough Strawberry Cheesecake Cookies and Sourdough Pumpkin Snickerdoodle Cookies filled with brown sugar and pumpkin spice. Or for a fun sourdough treat, try my Sourdough Oatmeal Cream Pies made with brown butter and filled with buttercream frosting.
Tools for making Peanut Butter Chocolate Sourdough Cookies
- Kitchen Aid Stand Mixer – You can use an electric hand mixer to whisk for this recipe as well, but using a stand mixer just makes the job so much easier.
- Measuring Cups and Spoons or kitchen scale – the recipe has measurements in cups and grams for both methods of measuring the ingredients, however measuring with the scale will be more accurate.
- Baking Sheet – Always a must have for baking cooking!
- Reusable Baking Mats– I love reusable mats for all my baking needs, but you can also just use parchment paper to prevent the cookies from sticking.
- Cooling Rack – To prevent the cookies from overbaking and becoming hard, remove them from the pan about 5 minutes after they come out of the oven, and place them on a cooling rack.

Optional long ferment
The fermentation process helps give the health benefits that usually come with sourdough by breaking down some of the gluten and neutralizing the phytic acid to make the cookie easier to digest. To long ferment sourdough cookie dough, start by scooping the dough into cookie dough balls. This will make it much easier, as scooping very cold dough can be difficult. Place the dough balls on a lined cookie sheet and cover them with a lid, foil, or plastic wrap. Alternatively, you can place them in an airtight container. I recommend lining your base with parchment paper and using parchment paper between layers if you stack them on top of each other to prevent them from sticking. You can leave cookie dough in the fridge for up to 3 days, but I typically just do it overnight.

How to freeze cookie dough
If you want to freeze cookie dough to bake later, put the scoops of dough on a lined cookie sheet and freeze until they are completely frozen. Then, transfer the dough balls to a freezer bag or airtight container. When you are ready to bake, remove them from the freezer and add to a lined cookie sheet to bake. Bake at 350°F until they are golden brown on the edges. Keep in mind that frozen dough will take a few extra minutes to bake compared to fresh dough.
Love this recipe?
Find this recipe and more in Our Sourdough Table Cookbook which features 75 favorite fall and holiday sourdough recipes.

Ingredients for Peanut Butter Chocolate Sourdough Cookies
- Butter – this recipe calls for unsalted butter. You can use salted butter if that is all you have but be sure to reduce the amount of added salt in the dough.
- Sugar – White granulated sugar makes for a sweet, delicious cookie.
- Sourdough discard – Discard is what is leftover after an active sourdough starter is no longer active and bubbly. If you do not have a sourdough starter you can make one using my Easy Sourdough Starter Recipe.
- Egg – One egg binds the cookies together.
- Vanilla extract – A teaspoon of vanilla extract brings out the chocolate flavor and compliments the peanut butter.
- Flour- I like to use unbleached all-purpose flour for cookies instead of bread flour like I do for sourdough bread recipes.
- Cocoa powder – Using cocoa powder brings a chocolatey punch!
- Baking soda – This is what I use to leaven the cookies.
- Salt – Salt in the dough brings out the flavor, and then you add flaky sea salt on top of the cookies after they bake.
- Peanut butter chips – The peanut butter chips gives a peanut butter flavor in every bite.
- Peanut butter – melted creamy peanut butter is drizzled on top of the cookies for a finishing touch.
Flavor Variations
If you want to try something other than peanut butter with these sourdough chocolate cookies you can easily swap out the peanut butter chips and peanut butter drizzle. Here are just a few ideas:
- White chocolate chips and crushed peppermints with a white chocolate drizzle
- Sea salt caramel chips with a caramel drizzle
- Dark chocolate or milk chocolate chips for a decadent double chocolate cookie

Instructions to make Peanut Butter Chocolate Sourdough Cookie recipe
In a large mixing bowl, cream the butter and sugar together until smooth. You can use hand beaters for this, or add the butter and sugar in the bowl of a stand mixer and mix with the paddle attachment.
Next add the remaining wet ingredients to the bowl. Beat in the egg, vanilla extract and sourdough discard until incorporated.
Then add in the dry ingredients to the mixture. Add the flour, cocoa powder, baking soda and salt. Mix until just combined. Fold in the peanut butter chips.
Scoop the dough into 2 Tablespoon dough balls. You can use a cookie scoop if you have it, or just a spoon.
Cover the dough and place in the fridge for a minimum of 30 minutes, or up to 3 days for long fermentation benefits.
Add the cookie dough balls to a sheet pan lined with parchment paper. Bake at 350°F for 12-14 minutes or until the sides of the cookie are set and the middle has lost its sheen.
Let the cookies cool slightly and then remove and add to a wire rack to continue cooling. Place the melted peanut butter in a ziplock bag and make a small cut in one corner. Drizzle the melted peanut butter on top of the cookies and sprinkle with flaky sea salt.

How to store Chocolate Peanut Butter Sourdough Cookies
After the cookies have cooled completely, add them to an airtight container and store at room temperature on the counter for up to one week.
How to store baked cookies in the freezer
If you find you baked too many or simply want to enjoy them again later, you can freeze the cookies. To freeze the cookies, wait until they are completely cooled; do not freeze them straight from the oven! Next, add them to an airtight container and be sure to add parchment paper or wax paper between any layers to prevent them from sticking together. Alternatively, you can flash freeze on a cookie sheet first and once they are frozen, add them to a freezer bag. When you are ready to enjoy them again, let them thaw on the counter or add them to the microwave for a few seconds until they have defrosted. Cookies will stay fresh in the freezer for up to 3 months.
More sourdough cookie recipes

Peanut Butter Chocolate Sourdough Cookies
Ingredients
- 113 grams butter, unsalted ½ cup
- 200 grams granulated sugar 1 cup
- 75 grams sourdough discard ⅓ cup
- 1 large egg 50 grams
- 4 grams vanilla extract 1 teaspoon
- 175 grams all-purpose flour 1 ¼ cup
- 30 grams cocoa powder ⅓ cup
- 5 grams baking soda 1 teaspoon
- 3 grams salt ½ teaspoon
- 170 grams peanut butter chips 1 cup
- 65 grams peanut butter, melted ¼ cup
Instructions
- To a large bowl, cream the butter and sugar together until smooth.113 grams butter, unsalted, 200 grams granulated sugar
- Beat in the egg, vanilla extract and sourdough discard until incorporated.1 large egg, 4 grams vanilla extract, 75 grams sourdough discard
- Add in the flour, cocoa powder, baking soda and salt. Mix until just combined. Fold in the peanut butter chips.175 grams all-purpose flour, 30 grams cocoa powder, 5 grams baking soda, 3 grams salt, 170 grams peanut butter chips
- Scoop the dough into 2 Tablespoon dough balls. Cover the dough and refrigerate for a minimum of 30 minutes up to 3 days.
- Bake at 350°F for 12-14 minutes or until the sides of the cookie are set and the middle has lost its sheen.
- Place the melted peanut butter in a ziplock bag and make a small cut in one corner. Drizzle over the cookies and sprinkle with coarse sea salt.65 grams peanut butter, melted
Notes
- White chocolate chips and crushed peppermints with a white chocolate drizzle
- Sea salt caramel chips with a caramel drizzle
- Dark chocolate or milk chocolate chips for a decadent double chocolate cookie
Mine didn’t spread like yours did in the photo! I’m not sure where I went wrong…I followed all your steps verbatim. Mine are puffy, thicker cookies! Still taste delicious though.
These cookies are great! I would highly recommend you give them a try. I didn’t have peanut butter chips so I used butterscotch chips instead and they were delicious