These Sourdough Discard Peanut Butter Cookies are soft, thick, and perfectly crackly on top, just like the cookies shown in the image. They have a smooth, tender peanut butter texture inside with a melt-in-your-mouth finish. The sourdough discard adds moisture, prevents dryness, and gives the cookies a soft bakery-style interior without making them taste sour. With simple pantry ingredients, no chilling, and less than 25 minutes from start to finish, this recipe is ideal for anyone wanting an easy peanut butter cookie that bakes up beautifully every single time.
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Why You’ll Love This Recipe
These cookies mix together quickly and bake into smooth, golden rounds with natural cracks that show the soft interior underneath. The use of sourdough discard adds depth and softness, making the cookies stay chewy for days. They require no complicated steps and no electric mixer, just stir, scoop, and bake. The flavor is classic peanut butter with a buttery, nostalgic sweetness, and the texture is soft at the center with lightly crisp edges. If you want a reliable peanut butter cookie that always looks bakery-perfect, this recipe delivers.
Ingredients
For the Cookies
- ½ cup (113g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (55g) brown sugar
- 1 large egg
- ½ cup (120g) sourdough discard
- 1 cup (250g) creamy peanut butter
- 1 tsp vanilla extract
- 1 ¼ cups (155g) all-purpose flour
- 1 tsp baking soda
- ¼ tsp salt
Recommended Baking Tools
Cookie Scoop Set – helps you scoop the dough evenly for perfect snowball cookies.
Baking Sheet Set – gives even heat and prevents cookies from burning.
Silicone Baking Mats – stop sticking and make baking easier.
Measuring Cups & Spoons – help you measure ingredients accurately.
Preparation Steps
STEP 1: Mix the Wet Ingredients
In a bowl, beat together the softened butter, granulated sugar, and brown sugar until smooth. Add the egg, peanut butter, sourdough discard, and vanilla, stirring until fully combined.
STEP 2: Add the Dry Ingredients
Mix in the flour, baking soda, and salt until the dough comes together. It will be soft and slightly sticky, this is normal.
STEP 3: Shape the Cookies
Scoop the dough into medium balls and place them on a lined baking sheet about 2 inches apart. Do not flatten them; keeping them round helps them form the crackly tops shown in the image.
STEP 4: Bake
Bake at 350°F (175°C) for 10–12 minutes. The cookies should puff slightly and develop natural cracks on top while staying pale in the center. Do not overbake.
STEP 5: Cool
Allow cookies to rest on the tray for 5 minutes before transferring to a rack to cool completely. They will finish setting as they cool.
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- Glazed Sourdough Lemon Cake
Variations
- Crunchy Peanut Butter: Use crunchy peanut butter for added texture.
- Extra Peanut Flavor: Add 2 tbsp powdered peanut butter for a deeper taste.
- Peanut Butter Chocolate Chip: Fold in ½ cup mini chocolate chips.
- Salted Peanut Butter Cookies: Sprinkle flaky salt on top right after baking.
- Thick Cookies: Chill the dough for 30–45 minutes for thicker, puffier cookies.
- Gluten-Free Version: Replace flour with a gluten-free 1:1 blend.
Cooking Notes
This dough spreads naturally, giving smooth round edges and crackly tops like the cookies in the photo. If using natural peanut butter, ensure it is well mixed; separated oils can cause spreading. Sourdough discard adds moisture, so avoid adding extra flour unless absolutely needed. Cookies may look slightly underdone when they come out, this is key for soft texture.
Serving Suggestions
Serve these cookies with cold milk, iced coffee, or a warm latte. They’re perfect for lunch boxes, dessert trays, holiday cookie boxes, or simple everyday snacking. For a richer treat, sandwich two cookies with vanilla ice cream or peanut butter frosting. They stay soft for several days, making them ideal for gifting or meal prepping.
Tips
- Use room-temperature butter for even mixing.
- Don’t flatten the dough balls, this helps the cookies crack naturally.
- For uniform cookies, use a cookie scoop.
- Let cookies cool fully to maintain their soft center.
- If dough feels too sticky, chill for 15 minutes before scooping.
Prep Time / Cooking Time / Total Time
- Prep Time: 10 minutes
- Cooking Time: 10–12 minutes
- Total Time: 20–22 minutes
Nutritional Information (Per Cookie)
Approx. 160 calories – 3g protein – 8g fat – 19g carbs
FAQs
Why didn’t my cookies crack on top?
- The dough may have been too warm or too dry. Try chilling briefly or reducing flour slightly.
Can I use natural peanut butter?
- Yes, but mix it very well. Oil separation can cause flat cookies.
Can I freeze the dough?
- Yes. Freeze dough balls for up to 2 months and bake from frozen, adding 1–2 minutes.
Can I make these without sourdough discard?
- Yes. Replace discard with ¼ cup flour + 2 tbsp milk.
Why do mine spread too much?
- Warm dough or overly oily peanut butter may cause spreading. Chill 20 minutes before baking.
Conclusion
These Sourdough Discard Peanut Butter Cookies bake into beautifully cracked, soft-centered cookies exactly like the ones pictured, golden, smooth, and lightly crisp on the edges. They’re quick to prepare, great for using up discard, and full of classic peanut butter flavor. Whether for holidays, everyday baking, or filling the cookie jar, this recipe is reliable, simple, and always delicious.