Sourdough salted peanut butter cookies

Sourdough Salted Peanut Butter Cookies

Yields: 18–24 cookies
Prep: 15 min
Chill: 30 min (optional but recommended)
Bake: 10–12 min

---

Ingredients

Dry Ingredients

• 1½ cups (190 g) all-purpose flour

• ½ tsp baking soda

• ¼ tsp baking powder

• ½ tsp salt

Wet Ingredients

• ½ cup (113 g) unsalted butter, softened

• ½ cup (100 g) brown sugar, packed

• ¼ cup (50 g) granulated sugar

• 1 large egg, room temp

• ½ cup (120 g) creamy peanut butter (natural or regular)

• ½ cup (120 g) sourdough discard (unfed, room temperature)

• 1 tsp vanilla extract

Topping

• Flaky sea salt (Maldon or similar)

• ¼ cup (50 g) granulated sugar (for rolling, optional)

Optional Add-ins

• ½ cup chocolate chips or chopped peanuts

---

Method

1. Preheat & Prep

Preheat oven to 175°C (350°F). Line two baking sheets with parchment paper or silicone mats.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set aside.

3. Cream Butter & Sugars

In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 2–3 minutes).

4. Add Wet Ingredients

• Beat in peanut butter until smooth.

• Add egg, sourdough discard, and vanilla extract. Mix until just combined (don’t overbeat).

5. Combine

Gradually add dry ingredients to wet mixture, mixing until just incorporated. Dough will be soft but not sticky.

6. Chill (Optional but Recommended)

Cover dough and refrigerate 30 minutes — this prevents excessive spreading and deepens flavor.

7. Shape & Roll

• Scoop dough into 1.5-tablespoon balls (about 30g each).

• Roll in granulated sugar (if using) for a crackly top.

• Place 2 inches apart on baking sheets.

• Flatten slightly with a fork in a crisscross pattern (dip fork in sugar to prevent sticking).

8. Top with Salt

Sprinkle each cookie with a pinch of flaky sea salt before baking.

9. Bake

Bake 10–12 minutes until edges are golden brown and centers look slightly underdone.
(They will firm up as they cool.)

10. Cool

Let cookies rest on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

---

💡 Sourdough Tips