Sourdough Peanut Butter Cookies (Soft and Chewy)
Buttery, nutty, and irresistibly chewy, Sourdough Peanut Butter Cookies are the kind of treat that disappears fast. And they are equally good with a glass of cold milk and a strong espresso coffee! The sourdough discard adds a subtle tang that balances the sweetness, while the sugar-coated tops crack beautifully as they bake. Grab your mixing bowl and get ready for some happy baking!
Equipment
Ingredients
- 80 g butter softened
- 80 g caster sugar plus extra for coating
- 80 g light brown sugar
- 120 g peanut butter creamy, not the all-natural type*
- 125 g sourdough discard 100% hydration
- 1 egg yolk large
- 1 teaspoon vanilla bean paste or vanilla extract
- 140 g plain flour all-purpose flour
- ¼ teaspoon bicarbonate of soda a.k.a. baking soda
- ½ teaspoon salt
Instructions
- In a large mixing bowl, using an electric hand mixer, beat the softened butter until fluffy.
- Add both types of sugar and beat again for 1-2 minutes, until fully incorporated.
- Tip in the sourdough discard, peanut butter, egg yolk and vanilla and beat again, until combined.
- In a separate bowl, mix the flour, baking soda and salt.
- Gently fold dry ingredients into the wet ingredients, mixing just enough for there to be no dry pockets of flour.
- Cover the bowl and place it in the fridge for 4 hours.
- Preheat the oven to 170°C (340°F). Line two large baking sheets with parchment paper.
- Shape 12 even sized balls of cookie dough (about 50g each). Roll each of them in a little sugar and arrange them on a baking sheet, giving them plenty of space in between.
- Bake the cookies for 12-15 minutes, until the edges are golden brown but the centre looks slightly undercooked (this will give them that chewy texture we all love).
- OPTIONAL, BUT RECOMMENDED: After 10 minutes, take the baking sheets out of the oven and drop them from 20cm height onto a kitchen worktop - this creates that signature cracked tops. Return them to the oven and repeat the banging after your cookies are fully cooked.
- Allow the baked cookies to firm up for 10 minutes on the baking tray. Then place them on a wire rack to cool down completely.
Video
Nutrition
Calories: 217kcalCarbohydrates: 27gProtein: 4gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 31mgSodium: 208mgPotassium: 81mgFiber: 1gSugar: 14gVitamin A: 188IUCalcium: 16mgIron: 1mg
Tried this recipe?Let us know how it was!