Sourdough Discard Peanut Butter Cookies: A Smart, Flavor-Packed Treat

Sourdough discard peanut butter cookies are more than just a tasty dessert—they’re a creative solution to a common baking dilemma. At Dish RCP, we believe in making every ingredient count, and these cookies are a testament to the fact that sustainability and flavor can go hand in hand. Born from a desire to minimize waste, our sourdough discard peanut butter cookies have become a go-to favorite in many kitchens.

If you’re a sourdough baker, you know how often discard ends up in the trash. But why waste it when you can turn it into something amazing? We paired the tangy richness of sourdough discard with creamy peanut butter to create cookies that are soft, chewy, and full of character. Each batch of sourdough discard peanut butter cookies delivers a perfect balance of sweet, nutty, and slightly tangy flavors.

Why You’ll Love Sourdough Discard Peanut Butter Cookies

✔️ Easy to Make

Sourdough discards peanut butter cookies come together with minimal effort—no fancy tools required. Just basic pantry staples and a bit of mixing, and you’ll have a warm, satisfying treat that’s both smart and delicious.

✔️ Reduces Waste, Increases Taste

Every time you bake with sourdough discard, you’re making a conscious choice to cut down on waste. These cookies take that choice and add a rewarding twist—a flavor that’s deeper than your average peanut butter cookie, with a tangy edge that makes each bite pop.

✔️ Bold Flavor Fusion

What makes sourdough discard peanut butter cookies stand out? It’s the contrast. The nutty depth of peanut butter meets the fermented brightness of sourdough discard, resulting in a cookie that’s anything but ordinary. It’s a bold mash-up that works better than you might expect.

✔️ Better Snacking, Better Habits

Choosing sourdough discard peanut butter cookies means embracing resourceful baking. You’re turning leftovers into luxury, proving that even simple ingredients have the power to impress when used thoughtfully.

✔️ A Nutritional Boost

These cookies offer more than just great taste. With protein and healthy fats from peanut butter and added digestive benefits from sourdough discard, you’re baking a snack that feeds both body and soul.

Sourdough Discard Peanut Butter Cookies

---

• Author: dishrcp_admin
• Total Time: 30 minutes

Print Recipe

Pin Recipe

Description

These sourdough discard peanut butter cookies come together fast and bake up with crisp edges and irresistibly soft, chewy centers. They’re everything you love in a peanut butter cookie—just better, thanks to the rich, tangy depth from sourdough starter!

---

Ingredients

• ▢100 g Brown Sugar
• ▢100 g White sugar
• ▢100 g Butter
• ▢250 g Peanut Butter (smooth or crunchy)
• ▢1 Egg
• ▢100 g Sourdough Starter (or sourdough starter discard)
• ▢5 g Vanilla Extract (1 tsp)
• ▢180 g All Purpose Flour
• ▢5 g Baking Powder (1 tsp)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Set your oven to preheat at 350°F (175°C).
2. In a mixing bowl, combine both sugars with the butter. Use a fork to mash them together until well blended. For a smoother mix, feel free to use a hand or stand mixer.
3. Add the peanut butter and stir until everything is evenly mixed. (If your peanut butter is firm, microwave it briefly to soften.)
4. Crack in the egg, pour in the vanilla, and add the sourdough starter. Mix until fully incorporated.
5. Stir in the flour and baking powder, then mix until a stiff dough forms.
6. At this point, you can cover and chill the dough in the fridge for up to 48 hours if needed.
7. When ready to bake, remove the dough from the fridge and let it rest at room temperature for about 10 minutes.
8. Roll into balls (about 20g each), then flatten with a fork using a crisscross pattern.
9. Bake the cookies for 10–12 minutes, or until the edges are set.
10. Let the cookies cool completely on the baking sheet before transferring them to a jar or airtight container.

Notes

Peanut Butter – Whether you prefer smooth or crunchy, both work great in this recipe. I usually go for crunchy because it adds a nice bite and extra texture to the cookies.

Butter – You can use either salted or unsalted butter here. The difference is minimal, so just use what you have on hand.

Nut-Free Alternatives – If you need a nut-free option, sunflower seed butter is a fantastic substitute. It blends beautifully into the dough and keeps the cookies allergen-friendly.

 

Chocolate Chips – Want to level up your cookies? Stir in 100g of milk chocolate chips. The combo of peanut butter and chocolate is a classic that never disappoints.

• Prep Time: 15
• Cook Time: 15

Nutrition

• Serving Size: 40 cookies
• Calories: 89 kcal
• Sugar: 8g
• Sodium: 44mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 0.2g
• Trans Fat: 0.1g
• Carbohydrates: 13g
• Fiber: 0.3g
• Protein: 1g
• Cholesterol: 9mg

Fore more recipes follow my pinterest

Inside Sourdough Discard Peanut Butter Cookies – Ingredient Breakdown Peanut Butter: The Star of the Show

Peanut butter is the main flavor in these cookies, offering richness, nuttiness, and moisture. You can use smooth or crunchy peanut butter—both work beautifully. Soft peanut butter gives you a classic, melt-in-your-mouth feel, while crunchy adds texture with every bite.

Pro Tip: For best results, avoid natural peanut butters that separate. The oil can cause cookies to spread too much.

Sourdough Discard: Adding Tang and Tenderness

The sourdough discard brings a gentle tang to balance the sweetness and enrich the dough’s structure. It won’t make the cookies taste “sour”—just more complex and layered. Use unfed discard from the fridge and make sure it’s not too old or overly acidic.

Why it works: Discard acts like a softening agent, creating chewy cookies with a delicate crumb.

Brown Sugar + White Sugar: A Sweet Blend

Combining brown sugar and white sugar is key for texture and taste. Brown sugar keeps the cookies soft and chewy, while white sugar adds crisp edges and helps them hold shape.

Sugar TypeFunction

Brown Sugar Moisture, softness, rich flavor

White Sugar Structure, crispiness, sweetness

Butter: Flavor and Texture Base

Butter delivers flavor and gives the dough a smooth consistency. You can use salted or unsalted butter here. It won’t drastically change the final cookie, but if using salted butter, you may want to reduce any added salt elsewhere.

Softening tip: Let butter sit at room temp or microwave it for 10 seconds if it’s too firm.

Egg and Vanilla: Classic Binders

One egg binds the ingredients and adds richness. Vanilla extract rounds out the flavor, giving the cookie that warm, bakery-style aroma.

Want an egg-free version? Use a flax egg or your favorite egg substitute—especially helpful for vegan adaptations.

All-Purpose Flour: The Structure

Flour provides the base that holds everything together. Stick with regular all-purpose flour for best results, as other flours may affect the cookie’s texture or spread.

Optional upgrade: Swap ¼ of the flour with oat flour for a nutty, wholesome twist.

Baking Powder: Light Lift

This ingredient ensures your cookies don’t turn out dense. Just 1 teaspoon is enough to give a soft lift without puffing them up too much.

🍪 Optional Mix-Ins for Customization

Cinnamon or Sea Salt Flakes: Sprinkle on top before baking for extra depth and flavor pop.

Chocolate Chips: Add 100g of milk or dark chocolate chips for a peanut butter chocolate chip cookie dream.

Chopped Nuts: Want crunch? Toss in roasted peanuts or walnuts.

Step-by-Step Method to Make Sourdough Discard Peanut Butter Cookies

Step 1: Start with a Preheated Oven

Begin by warming your oven to 350°F (175°C). This ensures your cookies bake evenly from the moment they go in. A consistent temperature helps develop those golden edges while keeping the center soft and chewy.

Step 2: Mix Sugars and Butter Until Creamy

In a mixing bowl, combine 100 grams of brown sugar, 100 grams of white sugar, and 100 grams of softened butter. Use a spatula or spoon to blend them together until the mixture looks smooth and slightly fluffy. This combination lays the base for the rich, chewy texture you want in sourdough discard peanut butter cookies.

Step 3: Fold in the Peanut Butter

Add 250 grams of peanut butter to the bowl. Stir well until it’s fully incorporated. Whether you choose creamy or crunchy peanut butter, the nutty richness it adds to the dough makes this recipe stand out.

Shortcut: If your peanut butter is stiff, warm it briefly so it stirs in more easily.

Step 4: Add Discard, Egg, and Vanilla

Next, include one egg, 5 grams of vanilla extract, and 100 grams of sourdough discard. Stir until the dough becomes cohesive. The sourdough discard enhances the texture while adding a mild tang that perfectly balances the sweetness.

The discard won’t overpower the flavor—it adds subtle complexity and helps the cookies stay moist.

Step 5: Add Dry Ingredients for Structure

Mix in 180 grams of all-purpose flour and 5 grams of baking powder. Blend everything until you have a soft but thick dough. Avoid overmixing—just combine until no dry flour remains.

For deeper flavor, you can chill the dough in the fridge for up to 48 hours.

Step 6: Form Cookie Dough Balls

Scoop out dough pieces weighing around 20 grams each. Roll them into balls and place on a parchment-lined baking tray. Then, press each ball lightly with a fork in a crosshatch pattern. This gives the cookies their signature look and helps them flatten evenly in the oven.

Step 7: Bake to Perfection

Slide the tray into the oven and bake for 10 to 12 minutes. When the edges start to brown and the centers still look slightly soft, take them out. Let the cookies finish setting as they cool.

Step 8: Cool and Store the Cookies

Let your cookies rest on the tray for 5 minutes before moving them to a cooling rack. Once completely cooled, store them in a sealed jar or airtight container. These sourdough discard peanut butter cookies stay soft and flavorful for days.

Want to save them for later? Lay them out in a single layer to freeze, then move to a sealed bag for storage—keeps fresh for up to 2 months.

How to Store Sourdough Discard Peanut Butter Cookies for Lasting Freshness

Room Temperature Storage Tips

Once your sourdough discard peanut butter cookies are fully cooled, it’s time to keep them fresh. Store them in an airtight container or glass jar to preserve their chewy texture. Room temperature works well, ideally in a cool, dry spot away from sunlight.

For optimal freshness, enjoy these cookies within 4 to 5 days. They stay soft and flavorful when stored properly.

Glass vs. Plastic: What’s Better?

Using a glass jar or tightly sealed metal tin is a great way to keep the cookies from getting stale. Plastic containers can work too, but they may trap extra moisture, especially in warmer climates.

How to Freeze for Later

If you want to enjoy these sourdough discard peanut butter cookies weeks later, freezing is your best option. You can freeze either the baked cookies or the raw dough.

To Freeze Baked Cookies:

• Let cookies cool completely.
• Place them in a single layer on a baking tray and freeze for 1 hour.
• To freeze, arrange them on a parchment-lined tray and freeze until firm.
• They stay fresh for up to 2 months.

When ready to eat, just let the cookies thaw at room temperature for about 15 minutes.

To Freeze Cookie Dough:

• Roll dough into balls (about 20g each).
• Once solid, move them to a labeled freezer-safe container or zip-top bag with the date marked.
• Move frozen balls into a zip-top bag.
• Bake directly from frozen—just add 1–2 minutes to your normal baking time.

Signs Your Cookies Are Past Their Prime

Even the best cookies don’t last forever. Here’s how to tell if it’s time to say goodbye:

• Texture becomes hard or crumbly
• Flavor fades or tastes stale
• Visible mold or unpleasant smell

If any of these signs appear, it’s best to toss them and whip up a fresh batch of sourdough discard peanut butter cookies.

Quick Revive Trick

Cookies gone a little firm? Toss one in the microwave for 10 seconds with a cup of water nearby. The steam will soften the texture just enough to bring it back to life.

Flavorful Variations of Sourdough Discard Peanut Butter Cookies

Add Chocolate for Extra Sweetness

One easy way to upgrade your sourdough discard peanut butter cookies is by mixing in chocolate. Toss in around 100 grams of chocolate chips or chunks. You can use milk, dark, or even white chocolate—whatever suits your sweet tooth. The melted pieces contrast perfectly with the cookie’s chewy, nutty base.

Prefer a twist? Use peanut butter chips or caramel bits for something different.

Boost the Crunch with Nuts or Seeds

If texture is your thing, try stirring chopped nuts or seeds into the dough. Crushed peanuts, pecans, or sunflower seeds all work well. They add a satisfying crunch that complements the smooth center of your sourdough discard peanut butter cookies.

Looking for a nut-free version? Sunflower seed butter and pumpkin seeds make great swaps.

Make a Vegan Version Easily

You can make vegan sourdough discard peanut butter cookies by replacing the egg with a flaxseed mix (1 tbsp ground flax + 3 tbsp water). Use vegan butter and check your sourdough discard to ensure it’s dairy-free.

Simple 3-Ingredient Option

Short on time? You can simplify the recipe into a 3-ingredient version: peanut butter, sugar, and sourdough discard. Stir it up, portion the dough, and pop them in a 350°F oven for 10 minutes. This stripped-down version won’t have the same structure, but it’s fast and tasty.

Ratio idea: 1 cup peanut butter, ¾ cup sugar, ½ cup discard.

Spice It Up for a Warm Twist

Want to add more personality to your sourdough discard peanut butter cookies? A dash of cinnamon, cardamom, or even chili powder can give the cookies depth and complexity. Start with ½ tsp of your favorite spice and adjust to taste.

Gluten-Free Possibilities

These cookies are easy to make gluten-free. Replace the flour with a 1-to-1 gluten-free baking blend and ensure your starter discard is gluten-free too. You’ll still get great texture and flavor with the right flour swap.

Dress Them Up for Special Occasions

Want to make them extra fancy? Dip half of each baked cookie in melted chocolate or drizzle icing over the top. It transforms your sourdough discard peanut butter cookies from an everyday treat into a standout dessert worth sharing.

Nutritional Facts and Health Benefits of Sourdough Discard Peanut Butter Cookies

A Balanced Cookie with a Purpose

While most cookies are purely indulgent, sourdough discard peanut butter cookies offer more than just sweetness. Thanks to wholesome ingredients like peanut butter and sourdough starter, these cookies carry both flavor and a touch of nutrition. Let’s break down what’s really inside each bite.

Macronutrient Overview (Per Medium Cookie)

Values are estimated and may vary based on brands and portion sizes used.

Peanut Butter: Healthy Fats & Protein

The core ingredient in sourdough discard peanut butter cookies is peanut butter. It adds richness but also contributes heart-healthy monounsaturated fats and protein. A small cookie can actually provide lasting energy thanks to these slow-digesting nutrients.

Peanut butter also contains magnesium, vitamin E, and niacin—essential nutrients your body appreciates.

Sourdough Discard: Fermented Flour Benefits

Using sourdough discard isn’t just a sustainability hack—it enhances the cookie’s digestibility. Fermented flour can be gentler on the stomach and may support gut health by reducing phytic acid.

While the live cultures don’t survive baking, the pre-digestion of flour remains a benefit.

Lower Sugar Option

Cutting back on the sugar a bit won’t mess with the texture at all. Using more brown sugar than white can also improve moisture while keeping sweetness in check.

Protein-Packed Snack

Each serving of sourdough discard peanut butter cookies contains around 3–4 grams of protein—more than your average treat. This makes them a satisfying snack that doesn’t lead to an immediate sugar crash.

Are These Cookies “Healthy”?

While still a dessert, sourdough discard peanut butter cookies strike a better balance than many store-bought cookies. You’re getting healthy fats, natural protein, and the added benefit of using up food waste—all without sacrificing taste.

As with any cookie, moderation is key—but you can feel good knowing these are smarter sweets.

Fixing Common Mistakes in Sourdough Discard Peanut Butter Cookies

Why Are My Cookies Spreading Too Much?

If your sourdough discard peanut butter cookies come out too flat, the dough may have been too soft. This usually happens when the discard has a high water content or the butter was too warm when mixed in.

Quick Tip: Chill your cookie dough for at least 30 minutes before baking. Cold dough holds its shape better and reduces over-spreading.

What Makes Sourdough Discard Peanut Butter Cookies Turn Dry?

Overbaking or mismeasuring flour can dry out your cookies. If your cookies crumble or feel chalky, they probably stayed in the oven too long or absorbed too much flour.

Solution: Measure flour with a scale, not cups. Pull cookies out when the edges look golden, even if the center seems soft—it will firm up as it cools.

My Dough Feels Sticky and Hard to Work With

Sticky dough makes rolling and shaping difficult. This is a common issue with sourdough discard peanut butter cookies, especially if your discard is very runny.

Fix: Add one or two teaspoons of flour and place the dough in the fridge for 15–20 minutes. This will help you roll neat cookie balls.

Fork Marks Disappear After Baking

The classic cross-hatch pattern is a signature look for sourdough discard peanut butter cookies. If it fades in the oven, it’s likely because the dough spread too much or wasn’t pressed deeply enough.

Advice: Chill your dough, press firmly with a fork, and avoid using overly soft butter or warm dough.

How Can I Keep Cookies Soft After Baking?

If your cookies harden the next day, you’re not alone. It’s a common issue, but easy to fix.

Tip: Place a slice of bread inside the cookie container. It helps retain moisture and keeps your sourdough discard peanut butter cookies soft for several days.

Pro Baker Tips for Better Cookies

• Use natural peanut butter for more flavor, but stir it well before using.
• Always mix dough until just combined—don’t overwork it.
• Bake on parchment paper for even heat distribution.
• Sprinkle a bit of sea salt on top for contrast and flavor balance.
• For chewy texture, pull cookies out while the center still looks soft.

When Are They Done?

Your sourdough discard peanut butter cookies are ready when the edges are lightly golden but the centers still appear slightly underbaked. That’s exactly how you get that chewy, tender center that makes these cookies irresistible.

Frequently Asked Questions About Sourdough Discard Peanut Butter Cookies

Final Thoughts on Sourdough Discard Peanut Butter Cookies

There’s something incredibly satisfying about turning kitchen scraps into something delicious. Sourdough discard peanut butter cookies aren’t just another dessert—they’re a smart, resourceful way to use what you have and still enjoy a rich, flavorful treat. Whether you’re baking for yourself, your family, or a crowd, these cookies never disappoint.

What makes sourdough discard peanut butter cookies truly special is the balance between the familiar and the unexpected. The peanut butter brings comfort, while the sourdough discard adds just the right amount of complexity. And with so many ways to tweak the recipe—vegan swaps, chocolate additions, gluten-free options—it’s a cookie that fits into any kitchen.

If you’ve ever felt guilty tossing out sourdough starter, this recipe is your answer. Instead of throwing it away, you’re baking something memorable and meaningful. Plus, the process is easy enough for beginners, but flexible enough for seasoned bakers to experiment and elevate.

So go ahead—mix up a batch, try your favorite variation, and discover just how rewarding sourdough discard peanut butter cookies can be. At Dish RCP, we’re here to make sure every crumb counts.