Best Chewy Sourdough Peanut Butter Cookies – Soft, Rich & Nutty

These Best Chewy Sourdough Peanut Butter Cookies have everything you want in a homemade peanut butter cookie: buttery edges, rich nutty flavor, soft centers, and beautiful crackled tops. Made with sourdough discard, creamy peanut butter, brown sugar, and vanilla, they have a delicious balance of sweet and salty flavors.
The sourdough discard adds another layer of flavor, while chilling the dough gives the ingredients time to rest and develop. You can refrigerate the dough for at least 2 hours or leave it overnight for a longer fermentation and more developed flavor. Whether you’re looking for a way to use up sourdough discard or simply want a satisfying homemade cookie, this recipe is worth adding to your baking list.

Why You’ll Love These Sourdough Peanut Butter Cookies

• Extra chewy texture: The combination of butter, peanut butter, and brown sugar creates rich cookies with soft, dense centers.
• Beautiful crackled tops: Rolling the dough balls in granulated sugar gives the cookies an attractive finish.
• A delicious way to use sourdough discard: This recipe incorporates sourdough discard into a classic peanut butter cookie.
• Sweet and salty flavor: Fine salt balances the sweetness and complements the nutty peanut butter.
• Make-ahead friendly: The dough can rest in the refrigerator for 2–24 hours before baking.
• Simple ingredients: You only need everyday baking ingredients and creamy peanut butter to make these cookies.

Sourdough Peanut Butter Cookies Ingredients

Each ingredient contributes to the flavor and texture of these chewy cookies.

• Unsalted butter: Softened butter creates richness and helps form the cookie dough.
• Granulated sugar: Adds sweetness and is also used for rolling the dough balls before baking.
• Brown sugar: Gives the cookies a deeper caramel-like flavor and contributes to their chewy texture.
• Creamy peanut butter: Provides the signature peanut butter flavor. Use a conventional creamy peanut butter such as Jif or Skippy, not natural peanut butter, as specified in the recipe.
• Sourdough discard: Adds flavor and makes this recipe a useful option for leftover sourdough starter.
• Egg: Helps bind the ingredients together.
• Pure vanilla extract: Adds warmth and complements the peanut butter.
• All-purpose flour: Provides the structure needed for the cookies.
• Baking powder and baking soda: Help the cookies develop their texture as they bake.
• Fine salt: Balances the sweetness and enhances the peanut butter flavor.

Helpful Tips for Chewy Sourdough Peanut Butter Cookies

• Use softened butter: Softened butter creams more easily with the sugars, helping create a light and fluffy mixture.
• Choose the right peanut butter: Use conventional creamy peanut butter rather than natural peanut butter. The recipe specifically recommends brands such as Jif or Skippy.
• Don’t reduce the sugar: The original recipe notes that the sugar quantity is important for achieving the desired chewy texture and sweet-salty balance.
• Refrigerate the dough: Chill the dough for at least 2 hours, or up to 24 hours. The longer resting time helps develop the flavor and texture.
• Avoid overmixing: Once the flour mixture is incorporated, stop mixing when no flour streaks remain.
• Use an oven thermometer: Oven temperatures can vary, and an oven thermometer helps you check whether your oven is reaching the correct baking temperature.
• Leave room between cookies: Place only 6 dough balls on each prepared baking sheet to give them room while baking.

How to Make the Best Chewy Sourdough Peanut Butter Cookies

Step 1: Cream the Butter and Sugars

Add the softened unsalted butter to a stand mixer bowl and cream on medium-high speed for 1 minute.
Stop and scrape down the sides of the bowl. Add the granulated sugar and brown sugar, then continue creaming for at least 2 more minutes until the mixture becomes light in color and fluffy.
Scrape down the sides of the bowl a few times during mixing as needed.

Step 2: Add Peanut Butter and Sourdough Discard

Add the creamy peanut butter and sourdough discard to the butter and sugar mixture.
Mix on medium speed for approximately 45 seconds, until mostly combined. It does not need to be perfectly smooth.
Add the egg and vanilla extract. Mix on low speed for another 45 seconds until combined, scraping down the sides of the bowl as needed.

Step 3: Combine the Dry Ingredients

In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and fine salt.
Whisk until the ingredients are evenly distributed.

Step 4: Finish the Cookie Dough

Add the dry ingredients to the wet mixture in two increments, keeping the stand mixer on low speed.
Increase to medium speed for approximately 30 seconds to finish combining. Stop as soon as no flour streaks remain. Avoid overmixing the dough.

Cover and refrigerate the dough for 2 hours, or up to 24 hours, to allow it to rest and absorb the liquids.

Step 5: Prepare the Oven and Shape the Cookies

When you’re ready to bake, preheat the oven to 375°F.
Scoop the dough into 55-gram balls. Roll each ball in additional granulated sugar until coated.
Place 6 dough balls on a parchment-lined baking sheet, leaving enough room between them.

Step 6: Bake Using the Pan-Banging Technique

Bake the cookies for 9 minutes.
Lift one corner of the baking sheet a few inches and let it drop onto the oven rack. Repeat with one other corner.
Allow the cookies to bake for another 1½–2 minutes, until their centers puff up. Repeat the pan-banging technique.
Continue baking for another 1–2 minutes, until the cookies are set in the middle but still slightly underbaked when removed from the oven. This helps maintain their chewy centers.
Remove the cookies from the oven and drop the baking sheet onto the counter once more.

Step 7: Cool the Cookies

Allow the cookies to cool on the baking sheet for 5 minutes.
Transfer them to a cooling rack afterward and let them cool completely.

Easy Variations and Preparation Options

• Longer dough fermentation: Instead of baking after 2 hours, refrigerate the dough for up to 24 hours. The recipe notes that a longer resting time develops a more intensified flavor and texture.
• Adjust the baking schedule: Prepare the dough ahead of time and bake it when you’re ready, as long as the refrigerated resting period does not exceed 24 hours.
• Extra sugar coating: Roll each dough ball in the additional granulated sugar before baking, as directed, for the crackled cookie exterior.

Serving Suggestions

These sourdough peanut butter cookies are delicious served once they have cooled on the baking sheet and cooling rack.
Enjoy them as an afternoon sweet treat, add them to a homemade cookie platter, or include them in a selection of cookies for family gatherings and holiday celebrations.
Their rich peanut butter flavor and chewy texture make them a lovely addition to any homemade dessert spread.

Frequently Asked Questions

Can I use natural peanut butter?

The recipe specifically recommends conventional creamy peanut butter, such as Jif or Skippy, and advises against using natural peanut butter. For the intended texture, follow the recommended ingredient.

How long should I refrigerate the sourdough cookie dough?

Refrigerate the dough for at least 2 hours and up to 24 hours. According to the recipe notes, a longer resting time helps intensify the flavor and improve the texture.

Can I reduce the amount of sugar?

The recipe notes specifically recommend not decreasing the sugar. The amount contributes to the sweet-salty flavor and helps the cookies achieve their chewy texture.

Why are the cookies baked in stages?

The recipe uses a pan-banging technique during baking. Dropping the baking sheet helps create the characteristic cookie appearance while the staged baking process allows the centers to puff up and then set.

How do I keep the cookies chewy?

Follow the recommended baking times and remove the cookies when they are set in the middle but still slightly underbaked. Allow them to cool on the baking sheet for 5 minutes before transferring them to a cooling rack.

Final Thoughts

These Best Chewy Sourdough Peanut Butter Cookies are a delicious way to use sourdough discard while enjoying a classic homemade cookie. With their rich peanut butter flavor, crackled sugar coating, buttery edges, and chewy centers, they’re a treat worth making whenever you have sourdough discard to use. Save this recipe for your next baking day!

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