Sourdough Peanut Butter Blossoms (Made With Discard)

There is nothing quite like the first tray of Christmas cookies coming out of the oven, especially when they're warm, peanut-buttery, and crowned with chocolate. These Sourdough Peanut Butter Blossoms take the classic peanut butter cookie and give it a sourdough twist, making them irresistible for peanut butter lovers and anyone looking to elevate their Sourdough Christmas Cookies collection.

With a subtle tang, melt-in-your-mouth softness and a perfectly set Hershey's Kiss, these are the kind of sourdough peanut butter cookies you'll bake every December.

Jump to:

• Christmas Cookies With Sourdough Discard
• Ingredients and Substitutes
• Step-By-Step Method
• Recipe Tips
• Storage
• More Sourdough Cookie Recipes
• Sourdough Peanut Butter Blossoms

As an Amazon Associate I earn from qualifying purchases, at no extra cost for you! Thank you!

Christmas Cookies With Sourdough Discard

Using sourdough starter discard in cookies is one of the easiest ways to reduce waste, add moisture, and improve texture. Because discard contains water and a tiny amount of natural acidity, it gives cookies a softer, slightly chewy centre instead of a dry crumb.

In some cookies (like shortbread-style sourdough thumbprints with jam (or cookies with lemon curd)), too much moisture can cause spreading, but in Sourdough Peanut Butter Blossoms, that gentle hydration is exactly what helps these become chewy peanut butter cookies with a beautifully tender bite.

The acidity in discard also helps these cookies stay fresher for longer, making them ideal for a Christmas cookie tray, a bake sale, or gifting in a festive tin.

If you love sourdough baking during the holiday season, have a look at our other sourdough discard cookie recipes - all of them are included in the FREE mini eBook below.

Ingredients and Substitutes

Here are all the simple ingredients you'll need to make these peanut blossoms:

• Granulated sugar + light brown sugar. A combination of white sugar and dark brown sugar gives the perfect balance of sweetness and chew. You can swap brown sugar for more granulated sugar, but you'll lose some softness.
• Unsalted butter, softened. Always use room temperature butter for the best creaming. Salted butter works too, just reduce the added salt slightly.
• Smooth peanut butter. Creamy peanut butter (like Jif-style) gives the best structure, but crunchy peanut butter can also be used. We don't recommend using all-natural peanut butter or almond butter. 
• Sourdough discard (100% hydration). Adds moisture, gentle acidity and tenderness. You can use discard straight from the fridge. Avoid discard with a layer of hooch on top - it's too sour. Active starter is ok to use too, but weigh it, don't measure by volume, as it's full of air pockets. 
• Egg. Helps bind the dough. If you are making half a batch, use egg yolk only (you'll need about 1.5 yolks).
• Plain flour (all-purpose flour).
• Cornflour. Also known as corn starch. Adds tenderness and helps control spread.
• Baking soda + salt. Essential for lift and flavour.
• Chocolate kisses (Hershey's Kisses or similar). Classic for blossoms, but you can swap for miniature candy bars, peanut butter cups, or even Maltesers pressed into the top.
• Extras (optional). Add a drop of vanilla extract or cinnamon to the cookie dough, roll them in festive sprinkles for a fun twist.

Find a full list of ingredients, detailed instructions and nutritional information in the recipe card at the bottom of the post. 

Step-By-Step Method

1. Preheat the oven. Set oven to 190°C (375°F) and line two cookie sheets with parchment paper.

2. Cream the wet ingredients. In a large bowl, beat softened butter, granulated sugar, and brown sugar with a hand mixer or a stand mixer fitted with a paddle attachment until smooth. Add the sourdough discard and the egg. Mix on low speed, scraping the sides of the bowl, until fully combined.

3. Combine the dry ingredients. In a separate bowl, whisk flour, cornflour, bicarbonate of soda and salt.

4. Bring the dough together. Add the dry ingredients to the peanut butter mixture. Mix on medium speed just until a soft dough forms.

5. Shape the cookies. Scoop 1-inch balls using a cookie scoop and roll them in granulated sugar. Place onto the prepared baking sheet, leaving space between each.

6. Bake. Bake for 8-10 minutes until puffed and pale golden brown.

7. Add the chocolate. Immediately press a chocolate kiss into the centre of each warm cookie, allowing the heat to melt the base so it sticks.

8. Cool. Transfer to a cooling rack and leave to cool completely so the chocolate sets.

Recipe Tips

Here are some important tips for the best results:

• Use a kitchen scale. Sourdough discard may not be fully active, but it still contains tiny air bubbles. This makes volume measurements inaccurate, so always weigh your ingredients for the most consistent sourdough discard peanut butter cookies. 
• Do not overmix. Overworking the dough leads to firmer, less tender cookies. Mix only until combined.
• Chill the dough if needed. If your dough feels too soft or sticky, cover the bowl tightly with plastic wrap and chill for 30 minutes before rolling.
• Press the chocolate in straight away. Waiting causes the cookies to cool and crack too much. They need to be hot so the Hershey Kiss adheres properly.
• Shape consistently. Even cookie dough balls ensure even bake time and uniform size for your cookie trays.

Storage

Store cooled cookies in an airtight container at room temperature for 5-6 days.
To freeze, place baked cookies in a zip-top bag or freezer-friendly air-tight container for up to 3 months. Thaw at room temperature.

More Sourdough Cookie Recipes

If you are building a festive baking list, we have plenty of sourdough discard cookie recipes - from sourdough sugar cookies and sourdough crinkle cookies to sourdough gingerbread cookies and peanut butter sourdough cookies.