Sourdough Peanut Butter Cookies

5 from 8 votes

These Sourdough Peanut Butter Cookies are thick and chewy with the perfect amount of peanut butter flavor. The addition of brown butter takes them to the next level, adding a rich, nutty depth that makes every bite irresistible.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Servings: cookies

Author: Emily Christensen

Equipment

Ingredients

110 grams brown sugar ½ cup
100 grams granulated sugar ½ cup
114 grams butter ½ cup
129 grams creamy peanut butter ½ cup
1 large egg 50 grams
60 grams sourdough discard ¼ cup
5 grams vanilla extract 1 teaspoon
5 grams baking soda 1 teaspoon
5 grams salt 1 teaspoon
175 grams all purpose flour 1 ¼ cup

Instructions

Make the brown butter. Take the butter and cut it into cubes. Add it to a light-colored pan, if you have one, so that you can easily see when the butter has browned. Heat over medium heat, stirring consistently to prevent the butter from burning. Heat for about 5 minutes or until the milk solids have turned a golden brown color and you can smell the nutty aroma. Set aside to cool for a couple of minutes.
If you prefer to skip this step, you can just cream softened butter with the peanut butter and sugars.
Mix together the sugars, brown butter, and peanut butter in a large bowl.
110 grams brown sugar, 100 grams granulated sugar, 114 grams butter, 129 grams creamy peanut butter
Add in the remaining wet ingredients.
1 large egg, 60 grams sourdough discard, 5 grams vanilla extract
Mix in the dry ingredients until just combined.
5 grams baking soda, 5 grams salt, 175 grams all purpose flour
Use a 2 Tablespoon cookie scoop to scoop the cookie dough into balls.
Add 12 cookie balls to a prepared baking sheet lined with parchment paper.
Bake in a preheated 350°F oven for 11-13 minutes or until the edges are golden brown and the cookies have lost their sheen in the middle.
If baking two pans at once, rotate the pans halfway through baking.
Let the baked cookies cool for a few minutes and then transfer to a cooling rack.

Notes

If you are baking two trays at once, rotate them halfway through for even baking.
If you want to skip the brown butter, you can use regular butter instead and cream together the butter, peanut butter and sugars.
For the best flavor and texture, I recommend a processed creamy peanut butter like Jif. However, if you prefer to use natural peanut butter, you can.
You can use discard straight from the fridge, although room temperature discard will mix in easier.

Nutrition