Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These sourdough discard peanut butter cookies are intensely chewy with a beautiful crackled top, buttery edges, and extra nutty flavor. Perfectly salted with a hint of vanilla, brown sugar adds a lovely caramel note that pairs beautifully with peanut butter. They have a rich, dense center and can be refrigerated overnight for a longer fermentation.

  • Total Time: 2 hours 23 minutes (including 2 hours chilling)
  • Yield: 15 to 16 cookies

Ingredients

Scale
  • 95 grams unsalted butter, softened
  • 240 grams granulated sugar, plus a little extra for rolling the dough in
  • 40 grams brown sugar
  • 125 grams creamy peanut butter (not the natural kind; should be like Jif or Skippy)
  • 75 grams sourdough discard
  • 1 large egg
  • 1 1/2 teaspoons pure vanilla extract
  • 185 grams all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon fine salt, plus an extra pinch

Instructions

  1. Cream the butter for 1 minute on medium-high speed. Stop and scrape down the sides of the bowl. Add the sugars and cream for at least 2 more minutes, until light in color and fluffy. Scrape down the sides a few times during mixing as needed.
  2. Add the peanut butter and sourdough discard, and mix on medium speed for about 45 seconds, until the mixture is mostly homogenous. It does not have to be perfect. Add the egg and vanilla, and mix on low for 45 seconds to combine, scraping down the sides.
  3. In a separate bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine.
  4. Add the dry mixture in two increments to the wet ingredients, with the stand mixer on low speed. Turn up the speed to medium for about 30 seconds to fully combine, just until no flour streaks remain. Do not overmix.
  5. Refrigerate the dough for 2 hours, or up to 24 hours, to allow it to rest and absorb the liquids.
  6. When ready to bake, preheat the oven to 375°F. Scoop the dough into 55-gram balls and roll them in granulated sugar. Place 6 dough balls on a parchment-lined baking sheet, leaving room between them.
  7. Bake for 9 minutes, then use the pan-banging technique: lift one corner of the cookie sheet a few inches and let it drop onto the rack. Repeat with one other corner.
  8. Let the cookies bake for another 1 1/2 to 2 minutes. You will see their centers puff up. Repeat the pan-banging technique.
  9. Let the cookies bake for another 1 to 2 minutes, until they are set in the middle but still slightly underbaked when removed from the oven. This helps ensure a chewy texture.
  10. Remove the cookies from the oven and drop the pan on the counter once more. Let them cool on the pan for 5 minutes before transferring them to a cooling rack.

Notes

  • The longer the dough rests in the refrigerator, the more intensified the flavor and improved the texture will be.
  • Do not decrease the amount of sugar. The cookies are not too sweet. The sugar creates the perfectly salty-sweet flavor and helps achieve their chewy texture.
  • An inexpensive oven thermometer is highly recommended when baking. Ovens are not always calibrated precisely, even when brand new. An oven thermometer helps you check the actual temperature and adjust it if needed, which can affect how much the cookies spread and their final texture.
  • Author: Emma
  • Prep Time: 10 minutes
  • Cook Time: 13 minutes
  • Category: Cookies, Dessert
  • Method: Baking

Find it online: https://recipebyemma.com/best-chewy-sourdough-peanut-butter-cookies-soft-rich-nutty/