If your family loves peanut butter as much as mine does, you are going to fall hard for these cookies. These sourdough discard peanut butter cookies are soft, rich, and packed with peanut butter flavor without tasting sour at all. My husband asks for these constantly, which is usually my sign that a recipe is a keeper.
They come together easily with simple pantry ingredients and are made in one bowl using a stand mixer or hand mixer. The hardest part is not eating all the dough before it hits the oven.
Why You’ll Love These Sourdough Discard Peanut Butter Cookies
These are not dry, crumbly peanut butter cookies that leave you reaching for a glass of milk halfway through. The sourdough discard adds moisture and depth, the melted butter keeps them tender, and using egg yolks instead of whole eggs gives them that soft, bakery-style center.
They bake up with lightly crisp edges, soft middles, and that classic criss-cross top we all expect from a peanut butter cookie.
TL;DR:
Soft and rich sourdough discard peanut butter cookies made with melted butter, creamy peanut butter, and brown sugar. Easy to make, no mixer required, and perfect for using up sourdough discard. Bake just until barely set for the best texture.
Ingredients for Sourdough Discard Peanut Butter Cookies
- 1 cup unsalted butter, melted and cooled
- 1 cup light brown sugar, firmly packed
- ¾ cup granulated sugar
- 1 cup creamy peanut butter
- ½ cup sourdough discard
- 2 large egg yolks
- 1½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- Sugar, for sprinkling
How to Make Sourdough Discard Peanut Butter Cookies
Preheat your oven to 350°F. Line baking sheets with parchment paper and set aside.
In a large mixing bowl, combine the melted butter, brown sugar, granulated sugar, and peanut butter. Stir until smooth and well combined.
Add the sourdough discard, egg yolks, and vanilla extract. Stir until the mixture is well combined.
In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients. Stir until fully combined, making sure to scrape the sides and bottom of the bowl so no dry pockets remain.
Scoop the dough into 2 tablespoon sized balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
Use a fork to gently press a criss-cross pattern into each cookie. Lightly sprinkle the tops with sugar.
Bake on the center rack for 8 to 10 minutes. The cookies should look slightly underbaked in the center when you take them out.
Let the cookies cool completely on the baking sheet before moving them. They will set up as they cool and stay soft inside.
Tips for the Best Peanut Butter Cookies
- Do not overbake. These sourdough discard peanut butter cookies should look a little underdone when they come out of the oven. Overbaking is the fastest way to dry them out.
- Use creamy peanut butter. Natural peanut butter can work, but the texture may change. Classic creamy peanut butter gives the most consistent results.
- Room temperature discard is best. Cold discard can stiffen the dough and make mixing harder.
Storage
Store sourdough discard peanut butter cookies in an airtight container at room temperature for up to 5 days.
This recipe is one of my favorite ways to use up discard, right alongside my sourdough discard crackers when I want something savory.
Sourdough Discard Peanut Butter Cookies
Ingredients
Method
- Preheat your oven to 350°F. Line baking sheets with parchment paper and set aside.
- In a large mixing bowl, combine the melted butter, brown sugar, granulated sugar, and peanut butter. Stir until smooth and well combined.
- Add the sourdough discard, egg yolks, and vanilla extract. Stir until the mixture is well combined.
- In a separate medium bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients. Stir until fully combined, making sure to scrape the sides and bottom of the bowl so no dry pockets remain.
- Scoop the dough into 2 tablespoon sized balls. Place them on the prepared baking sheets, spacing them about 2 inches apart.
- Use a fork to gently press a criss-cross pattern into each cookie. Lightly sprinkle the tops with sugar.
- Bake on the center rack for 8 to 10 minutes. The cookies should look slightly underbaked in the center when you take them out.
- Let the cookies cool for 5 minutes on the baking sheet before moving them. They will set up as they cool and stay soft inside.
Notes
Tips for the Best Peanut Butter Cookies
- Do not overbake. These cookies should look a little underdone when they come out of the oven. Overbaking is the fastest way to dry them out.
- Use creamy peanut butter. Natural peanut butter can work, but the texture may change. Classic creamy peanut butter gives the most consistent results.
- Room temperature discard is best. Cold discard can stiffen the dough and make mixing harder.
Frequently Asked Questions For Sourdough Discard Peanut Butter Cookies
Can you taste the sourdough discard in these cookies?
No. These cookies do not taste sour at all. The discard adds moisture and depth, but the peanut butter and brown sugar completely take over in the best way.
Can I use active sourdough starter instead of discard?
Yes, as long as it is unfed or recently fed. The texture will be very similar, though discard is ideal since it is thinner and more neutral.
Why do these cookies look underbaked in the center?
That is exactly what you want. They finish setting as they cool and stay soft instead of dry. If you bake until they look done, they will be overbaked.
Can I freeze the dough?
Yes. Scoop the dough into balls, freeze solid, then store in a freezer-safe bag. Bake from frozen, adding 1 to 2 minutes to the bake time.
What kind of peanut butter works best?
Creamy peanut butter gives the most consistent texture. Natural peanut butter can be used, but results may vary depending on how oily or thick it is.
If you love simple, cozy desserts like this, you might also enjoy my classic chocolate cake or blueberry muffins for everyday baking.
Hi, I’m Renee. I’m a farmer’s wife, a mom of two, and an introvert with the occasional burst of extrovert energy. Most days you’ll find me in the kitchen surrounded by flour, jars, or something bubbling away on the stove. I love the rhythm of the seasons, the coziness of home, and finding joy in the little things (like the first cup of coffee or fresh bread still warm from the oven).
The Pickled Farmhouse is where I share those little bits of life. From recipes inspired by the harvest, handmade touches, and cozy traditions that make home feel special. It’s not perfect, it’s not fancy, but it’s warm, welcoming, and full of heart…kind of like me.
