Sourdough discard peanut butter blossom cookies combine the classic flavors of peanut butter cookies with a unique twist from the sourdough discard. These chewy peanut butter cookies have just become a healthier version of an all-time family favorite!
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Tips for the Best Peanut Butter Kiss Cookies
- These sourdough peanut butter blossoms cookies can be frozen! You can bake the cookies and then freeze them, or you can mix the dough together, roll individual balls, place the cookie dough balls on parchment paper, then store them in freezer bags.
- Make sure your sourdough starter is active for the best flavor and texture.
- You can experiment with different types of chocolate or add nuts for extra crunch!
Equipment for Peanut Butter Cookies
Stand mixer with paddle attachment or a hand mixer
Medium bowl
Small bowl
Cooling rack
Ingredients for Sourdough Peanut Butter Cookies
For the Cookies:
- Âľ cup crunchy peanut butter (or a natural peanut butter that is a creamy peanut butter)
- ÂĽ cup unsalted butter (room temperature)
- 1 cup dark brown sugar (packed)
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup active sourdough starter or sourdough starter discard
- 1 teaspoon baking soda
- ÂĽ teaspoon salt
- 1 ½ cups all-purpose flour
For Topping:
- 1 cup chocolate kisses (hershey’s kisses)
- granulated sugar for coating the cookies (about a ÂĽ cup)
Instructions for Peanut Butter Blossom Recipe
Heat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Prepare the Topping: Place about a ÂĽ cup of white sugar in a small bowl. This will be used to roll the dough balls in prior to baking. Place to the side. If doing a long fermentation, then do this step prior to baking.
Mix Wet Ingredients:Â In the stand mixer bowl, combine the peanut butter, softened butter, and brown sugar. Mix until smooth. Add the egg, vanilla extract, and sourdough starter, mixing until well combined.
Add Dry Ingredients: In separate bowl, whisk together the baking soda, salt, and flour. Gradually add the flour mixture to the peanut butter mixture, stirring until just combined. Make sure to scrape down the sides of the bowl. At this point you can do a long fermentation on the dough by placing a piece of plastic wrap over the large bowl and place it into the fridge overnight for 12-24 hours prior to baking. Alternatively, you can proceed to baking after mixing the dough.
Shape Cookies: Scoop tablespoon-sized amounts with a cookie scoop or spoon. Roll dough into balls. Then, roll the balls around in white sugar. Place the 1-inch balls on the prepared baking sheet, spacing them a couple of inches apart.
Bake: Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden brown.
Prepare the Topping: While the cookies are baking, begin to remove the wrappers from the chocolate kisses.
Add Chocolate Kisses: Remove the cookies from the oven and immediately press a hershey kiss into the center of each cookie. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Enjoy: Our favorite way to enjoy these is with a cold glass of milk!
Store: Store in an airtight container.
Enjoy your delicious sourdough peanut butter blossom cookies!
Other Sourdough Discard Recipes
The Best Sourdough Chocolate Chip Cookies Recipe
Easy sourdough pumpkin bread recipe
Easy Sourdough Discard Peach Quick Bread Recipe
The Best Sourdough Zucchini Bread Discard Recipe
The Best Sourdough Banana Nut Bread Discard Recipe
Sourdough Discard Peanut Butter Blossom Cookies
Equipment
- Stand mixer with Paddle Attachment or a hand mixer
- Medium bowl
- Small bowl
- cooling rack
Ingredients
For the Cookies:
- Âľ cup crunchy peanut butter or a natural peanut butter that is a creamy peanut butter
- ÂĽ cup unsalted butter room temperature
- 1 cup dark brown sugar packed
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup active sourdough starter or sourdough starter discard
- 1 teaspoon baking soda
- ÂĽ teaspoon salt
- 1 ½ cups all-purpose flour
For Topping:
- 1 cup chocolate kisses hershey’s kisses
- additional granulated sugar for coating the cookies about a ÂĽ cup
Instructions
- Heat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Prepare the Topping:Â Place about a ÂĽ cup of white sugar in a small bowl. This will be used roll the dough balls in prior to baking. Place to the side. If doing a long fermentation, then do this step prior to baking.
- Mix Wet Ingredients:Â In the stand mixer bowl, combine the peanut butter, softened butter, and brown sugar. Mix until smooth. Add the egg, vanilla extract, and sourdough starter, mixing until well combined.
- Add Dry Ingredients: In separate bowl, whisk together the baking soda, salt, and flour. Gradually add the flour mixture to the peanut butter mixture, stirring until just combined. Make sure to scrape down the sides of the bowl. At this point you can do a long fermentation on the dough by placing a piece of plastic wrap over the large bowl and place it into the fridge overnight for 12-24 hours prior to baking. Alternatively you can proceed to baking after mixing the dough.
- Shape Cookies:Â Scoop tablespoon-sized amounts with a cookie scoop or spoon. Roll dough into balls. Then, roll the balls around in white sugar. Place the 1-inch balls on the prepared baking sheet, spacing them a couple of inches apart.
- Bake:Â Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden brown.
- Prepare the Topping: While the cookies are baking, begin to remove the wrappers from the chocolate kisses.
- Add Chocolate Kisses:Â Remove the cookies from the oven and immediately press a hershey kiss into the center of each cookie. Allow them to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Enjoy:Â Our favorite way to enjoy these is with a cold glass of milk!
- Store:Â Store in an airtight container.
- Enjoy your delicious sourdough peanut butter blossom cookies!
