These Sourdough Salted Peanut Butter Cookies are soft, chewy, buttery, and packed with rich peanut butter flavor. Sourdough discard adds a subtle tang and gives the cookies a tender texture. Finally, a sprinkle of flaky sea salt on top balances the sweetness and makes every bite extra delicious.
Prep Time
15 minutes
Chill Time
30 minutes
Bake Time
10–12 minutes
Total Time
55–60 minutes
Servings
18–20 cookies
Ingredients
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (160 g) creamy peanut butter
- ½ cup (100 g) granulated sugar
- ½ cup (100 g) packed brown sugar
- 1 large egg
- ½ cup (120 g) sourdough discard, 100% hydration
- 1 teaspoon vanilla extract
- 1¼ cups (160 g) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (85 g) chopped roasted peanuts, optional
- Flaky sea salt, for topping
Instructions
1. Cream the Butter and Sugars
First, add the softened butter, peanut butter, granulated sugar, and brown sugar to a large mixing bowl.
Beat for about 2–3 minutes, or until the mixture becomes smooth, creamy, and slightly fluffy.
2. Add the Wet Ingredients
Next, beat in the egg and vanilla extract until well combined.
Then, add the sourdough discard and mix just until incorporated. The mixture may look slightly curdled at this point, which is completely normal.
3. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the peanut butter mixture. Stir gently until a soft cookie dough forms.
If you’re using chopped roasted peanuts, fold them in at the end.
4. Chill the Dough
Cover the bowl and refrigerate the dough for about 30 minutes.
Chilling helps firm up the butter and makes the cookies easier to shape. It also helps prevent the cookies from spreading too much while baking.
5. Shape the Cookies
Meanwhile, preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper.
Scoop approximately 1½ tablespoons of dough for each cookie and roll into balls. Place them about 2 inches apart on the prepared baking sheets.
For the classic peanut butter cookie look, gently press each cookie with a fork in a crisscross pattern.
6. Add the Sea Salt
Before baking, sprinkle a small amount of flaky sea salt over each cookie.
Don’t add too much because the peanut butter and dough already contain salt.
7. Bake
Bake for 10–12 minutes, or until the edges are lightly golden while the centers still look slightly soft.
Be careful not to overbake them. The cookies will continue to firm up as they cool.
8. Cool
Allow the cookies to cool on the baking sheet for about 5 minutes.
Then, transfer them to a wire rack to cool completely.
Tips for the Best Sourdough Peanut Butter Cookies
- Use sourdough discard: Older unfed discard works perfectly in this recipe.
- Don’t overmix: Once the flour is incorporated, stop mixing to keep the cookies tender.
- Chill the dough: This is especially helpful if your kitchen is warm.
- Use creamy peanut butter: Conventional creamy peanut butter gives the most consistent texture.
- Try chunky peanut butter: For extra peanut crunch, replace the creamy peanut butter with crunchy peanut butter.
- Watch the baking time: Slightly underbaked centers create the softest, chewiest cookies.
- Use flaky salt: It gives the cookies a much better salty-sweet contrast than adding a lot of regular table salt.
Storage
Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days.
For longer storage, place the cookies in a freezer-safe container and freeze for up to 2–3 months. Thaw at room temperature before serving.
Freezing the Dough
You can also freeze the shaped cookie dough.
Place dough balls on a parchment-lined tray and freeze until firm. Transfer them to a freezer bag or airtight container.
When ready to bake, place the frozen dough balls on a baking sheet and bake at 350°F (175°C), adding approximately 1–3 extra minutes to the baking time.
Recipe Variations
Chocolate Peanut Butter Cookies
Add ½ cup of chocolate chips or chopped chocolate to the dough.
Peanut Butter & Jelly Cookies
Make a small indentation in each dough ball and add about ½ teaspoon of your favorite jam before baking.
Double Peanut Cookies
Use crunchy peanut butter and add chopped roasted peanuts for even more peanut flavor.
Chocolate Drizzle
After the cookies have cooled completely, drizzle them with melted chocolate and allow the chocolate to set.
Frequently Asked Questions
Can I use active sourdough starter instead of discard?
Yes. Active starter can be used, although discard is ideal because this recipe doesn’t rely on the starter for leavening.
Do I have to chill the cookie dough?
Chilling is recommended because it helps control spreading and makes the cookies easier to shape. If your dough is already quite firm, you can bake it without chilling, but the cookies may spread more.
Why are my cookies dry?
The most common reason is overbaking. Remove the cookies when the edges are lightly golden and the centers still look soft.
Can I use natural peanut butter?
Yes, but natural peanut butter can vary considerably in oil content. For the most predictable results, use a well-stirred natural peanut butter or a conventional creamy peanut butter.
Can I make these cookies without the chopped peanuts?
Absolutely. The chopped peanuts are optional. The cookies will still have plenty of peanut butter flavor without them.
Nutrition Facts
Approximate nutrition per cookie, based on 20 cookies:
- Calories: 185 kcal
- Carbohydrates: 21 g
- Protein: 4 g
- Fat: 10 g
- Saturated Fat: 4 g
- Fiber: 1 g
- Sugar: 11 g
- Sodium: 150 mg
Nutrition information is an estimate and can vary depending on the specific brands and ingredients used.
Final Thoughts
These Sourdough Salted Peanut Butter Cookies are a great way to use sourdough discard while making something seriously delicious. The combination of creamy peanut butter, brown sugar, a slightly tangy sourdough flavor, and flaky sea salt creates that perfect sweet-and-salty cookie.
For the best texture, take them out of the oven while the centers are still slightly soft. Once cooled, they’ll have chewy centers, lightly crisp edges, and plenty of peanut butter flavor.
