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sourdough discard peanut butter chocolate chip cookies
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Sourdough Discard Peanut Butter Chocolate Chip Cookies

Try these Sourdough Discard Peanut Butter Chocolate Chip Cookies: the perfect blend of flavors in a soft, chewy treat!
Prep Time 10 minutes
Cook Time 10 minutes
Servings 24 cookies
Author Lisa

Ingredients

Wet Ingredients

  • 1/2 cup (113 g) butter softened or melted
  • 3/4 cup (175 g) peanut butter
  • 1/3 cup (100 g) sourdough discard
  • 1 egg
  • 1/2 cup (100 g) white sugar
  • 1/2 cup (100 g) brown sugar
  • 2 tsp vanilla extract

Dry Ingredients

  • 1 3/4 cups (210 g) all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp sea salt
  • 1 cup (185 g chocolate chips

Instructions

  • Preheat your oven to 350°F. Center the oven racks for uniform baking. Take out your baking sheets (I used two) and line them with parchment paper (for an easy cleanup). Set aside.
  • Mix Dry Ingredients: Whisk together 1 3/4 cups (210 g) flour (I use all-purpose), 1 teaspoon baking soda, 1/2 (3 g) teaspoon salt, and 1/2 teaspoon baking powder. Set this mixture aside for now.
  • Mix Wet Ingredients: Either by hand or with a stand mixer, mix together 1/2 cup (113 g) softened or melted butter, 3/4 cup (175 g) peanut butter, 1/3 cup (100 g) sourdough discard, 1/2 cup (100 g) each of white sugar and brown sugar, 1 egg, and 2 teaspoons vanilla extract until smooth and thoroughly combined.
  • Gradually mix the dry ingredients into your wet mix. Once incorporated, stir in 1 cup (185 g) of chocolate chips.
  • With a spoon, scoop out dough portions about the size of two tablespoons (I do heaping tablespoons) and place them on your prepared baking sheet. Leave a few inches of space between each for spreading. I fit about 12 cookies per tray. Press down on each cookie with a fork, making a criss-cross pattern, slightly flattening them.
  • Bake for 9 – 11 minutes or until you notice the cookie edges turning a lovely golden brown. 10 minutes works best for me. Transfer to a wire rack after baking to cool completely.