What’s the best sourdough discard peanut butter cookie recipe?

The best recipe for sourdough discard peanut butter cookies balances peanut butter's richness with the subtle tang of discard. Our version uses basic pantry ingredients: sugar, butter, egg, vanilla, and flour—plus 100 grams of sourdough discard to keep cookies soft and slightly chewy. It’s easy, quick, and uses up leftovers you’d otherwise toss.

Can I make sourdough discard peanut butter cookies without eggs?

Yes! You can bake sourdough discard peanut butter cookies without eggs by using an alternative like a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). This keeps the dough together while maintaining moisture and texture. Ideal for vegan or allergy-friendly baking.

Are there 3-ingredient sourdough discard peanut butter cookies?

Absolutely. A super simple version of sourdough discard peanut butter cookies includes just three ingredients: peanut butter, sugar, and discard. Mix 1 cup peanut butter, ¾ cup sugar, and ½ cup sourdough discard. Scoop, flatten, and bake at 350°F for about 10 minutes. While the texture may vary from traditional recipes, it’s fast and satisfying.

Can I make vegan sourdough discard peanut butter cookies?

Yes, and they’re delicious! To make vegan sourdough discard peanut butter cookies , replace the egg with a flax egg and use plant-based butter. Make sure your sourdough starter discard is made without dairy. Add dairy-free chocolate chips for an extra treat!

Sourdough Discard Peanut Butter Cookies

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)

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Instructions

Set your oven to preheat at 350°F (175°C).
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.
Add the peanut butter and stir until everything is evenly mixed. (If your peanut butter is firm, microwave it briefly to soften.)
Crack in the egg, pour in the vanilla, and add the sourdough starter. Mix until fully incorporated.
Stir in the flour and baking powder, then mix until a stiff dough forms.
At this point, you can cover and chill the dough in the fridge for up to 48 hours if needed.
When ready to bake, remove the dough from the fridge and let it rest at room temperature for about 10 minutes.
Roll into balls (about 20g each), then flatten with a fork using a crisscross pattern.
Bake the cookies for 10–12 minutes, or until the edges are set.
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