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Sourdough Peanut Butter Cookies
Soft, rich peanut butter cookies made with active starter or discard, chilled for the best shape and ready to bake now or freeze for later.
- Total time
- About 1 hr 10 min
- Yield
- About 24 cookies
- Starter
- Active or discard
- Heat
- 350°F / 177°C
Ingredients
Dry Ingredients
- 2 1/2 cups bread flour or all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
Wet Ingredients
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 cup unsalted butter, melted and cooled slightly (2 sticks)
- 1 cup peanut butter
- 2 large egg yolks
- 1/2 cup sourdough starter (active or unfed/discard)
- 2 tsp vanilla extract
Method
Make the DoughMix, portion & freeze
- Whisk the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Combine the brown sugar and granulated sugar in a large bowl.
- Add the melted butter after it has cooled until no longer hot. Mix thoroughly with the sugars.
- Mix in the peanut butter until smooth and evenly combined.
- Add the egg yolks, starter, and vanilla. Mix until the wet ingredients are uniform.
- Add the dry ingredients and mix just until a cohesive dough forms and no dry flour remains.
- Line a baking sheet with parchment paper.
- Shape the dough into balls using about 2 Tbsp per cookie.
- Freeze for 20 to 30 minutes, until firm enough to hold their shape.
- For later baking, transfer the firm dough balls to a freezer-safe storage bag and keep frozen.
BakeStraight from chilled or frozen
- Preheat the oven to 350°F. Arrange the cookies about 2 inches apart on a parchment-lined sheet.
- Bake the chilled or frozen dough for about 13 minutes, until the edges are golden. Fully frozen dough may need slightly longer.
- If the cookies remain taller than desired, gently press them down with a spatula about halfway through baking.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Helpful Notes
My saved note:
Sweet Bakes - Active or discard
Sourdough Peanut Butter Cookies
Soft, rich peanut butter cookies made with active starter or discard, chilled for the best shape and ready to bake now or freeze for later.
- Total time
- About 1 hr 10 min
- Hands-on
- About 25 min
- Yield
- About 24 cookies
- Starter
- Active or discard
- Difficulty
- Beginner
- Heat
- 350°F / 177°C
- Pan or vessel
- Two mixing bowls + parchment-lined sheet pans
Gather first
Ingredients
Ingredients
Dry Ingredients
- 2 1/2 cups bread flour or all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
Wet Ingredients
- 1 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 cup unsalted butter, melted and cooled slightly (2 sticks)
- 1 cup peanut butter
- 2 large egg yolks
- 1/2 cup sourdough starter (active or unfed/discard)
- 2 tsp vanilla extract
Method
Step by step
Part 1
Make the Dough
- Whisk the flour, baking soda, baking powder, and salt in a medium bowl. Set aside.
- Combine the brown sugar and granulated sugar in a large bowl.
- Add the melted butter after it has cooled until no longer hot. Mix thoroughly with the sugars.
- Mix in the peanut butter until smooth and evenly combined.
- Add the egg yolks, starter, and vanilla. Mix until the wet ingredients are uniform.
- Add the dry ingredients and mix just until a cohesive dough forms and no dry flour remains. Use: 2 1/2 cups bread flour or all-purpose flour1 tsp baking soda1/2 tsp baking powder3/4 tsp salt
- Line a baking sheet with parchment paper.
- Shape the dough into balls using about 2 Tbsp per cookie.
- Freeze for 20 to 30 minutes, until firm enough to hold their shape.
Set a check timer
- For later baking, transfer the firm dough balls to a freezer-safe storage bag and keep frozen.
Part 2
Bake
- Preheat the oven to 350°F. Arrange the cookies about 2 inches apart on a parchment-lined sheet.
- Bake the chilled or frozen dough for about 13 minutes, until the edges are golden. Fully frozen dough may need slightly longer.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Part 3
Helpful Notes
For next time
My Kitchen Notes
Keep track of changes, room temperature, proofing cues, or anything you want to repeat next time.
Finish well
After baking
Doneness, storage, and reheating notes for this recipe.
Doneness
Golden edges with centers that still look soft
Storage
Keep cooled cookies airtight; freeze firm unbaked dough balls in a freezer-safe bag for bake-on-demand cookies.
Reheat or serve
Warm a baked cookie briefly, or bake frozen dough balls as directed and allow slightly more time.
Keep Baking
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