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Sourdough Discard Peanut Butter Blossom Cookies 

Published: Nov 8, 2024 · Modified: Jun 2, 2025 by Stephanie · This post may contain affiliate links ·

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Sourdough discard peanut butter blossoms 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!

Just baked Sourdough Discard Peanut Butter Blossom Cookies.

Table of Contents

  • Tips for the Best Peanut Butter Kiss Cookies
  • Equipment for Peanut Butter Cookies
  • Ingredients for Sourdough Peanut Butter Cookies
  • Instructions for Peanut Butter Blossom Recipe
  • Other Sourdough Discard Recipes
Just baked Sourdough Discard Peanut Butter Blossom Cookies.

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 Discard Peanut Butter Blossom Cookies .

Ingredients for Sourdough Peanut Butter Cookies

For the Cookies:

  • ¾ cup crunchy peanut butter (or a natural peanut butter that is a creamy peanut butter)
  • ¼ 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
  • ¼ 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 ¼ cup)
Just baked The Best Sourdough Chocolate Chip Cookies Recipe.

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 ¼ 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: In the stand mixer bowl, combine the peanut butter, softened butter, brown sugar, and granulated sugar. Mix until smooth. Add the egg, vanilla extract, and sourdough starter, mixing until well combined.

Mixing the ingredients for Sourdough Discard Peanut Butter Blossom Cookies.
Mixing the ingredients for Sourdough Discard Peanut Butter Blossom Cookies.
Mixing the ingredients for Sourdough Discard Peanut Butter Blossom Cookies.

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.

Rolling the cookies into balls for Sourdough Discard Peanut Butter Blossom Cookies.
Rolling the cookies into balls for Sourdough Discard Peanut Butter Blossom Cookies.

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.

Placing the chocolate kisses in the cookies for Sourdough Discard Peanut Butter Blossom Cookies.

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.

Placing the chocolate kisses in the cookies for Sourdough Discard Peanut Butter Blossom Cookies.

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!

Just baked Sourdough Discard Peanut Butter Blossom Cookies.

Other Sourdough Discard Recipes

The Best Sourdough Chocolate Chip Cookies Recipe 

Easy sourdough pumpkin bread recipe

Sourdough Banana Bread Recipe

Easy Sourdough Discard Peach Quick Bread Recipe

The Best Sourdough Zucchini Bread Discard Recipe

The Best Sourdough Banana Nut Bread Discard Recipe

Just baked Sourdough Discard Peanut Butter Blossom Cookies.

Sourdough Discard Peanut Butter Blossom Cookies

Sourdough discard peanut butter blossoms 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!
Print Pin
Course: Dessert
Cuisine: American
Keyword: Active Sourdough Starter, butter, chocolate, cookie, cookies, discard, dough, kiss, peanut, Sourdough, sugar
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
12 hours hours
Total Time: 12 hours hours 20 minutes minutes
Servings: 0
Author: Stephanie

Equipment

  • Stand mixer with Paddle Attachment or a hand mixer
  • Medium bowl
  • Small bowl
  • cooling rack

Ingredients

For the Cookies:

  • ¾ cup crunchy peanut butter or a natural peanut butter that is a creamy peanut butter
  • ¼ 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
  • ¼ 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 ¼ cup

Instructions

  • Heat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Prepare the Topping: Place about a ¼ 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: In the stand mixer bowl, combine the peanut butter, softened butter, brown sugar, and granulated 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!

More Dessert Ideas

  • Thick and fluffy strawberry whipped cream piped into a glass mason jar, ready to serve or store.
    How to Make Homemade Strawberry Whipped Cream 
  • Plate of thin, golden sourdough crepes stacked with fresh strawberries and a swirl of strawberry whipped cream, served with a fork.
    Easy Sourdough Discard Crepes Recipe
  • Zoomed-in shot of a perfectly baked apple cinnamon muffin with a golden, crunchy streusel topping, ideal for cozy fall mornings.
    Sourdough Discard Apple Cinnamon Muffins Recipe
  • Top view of sliced chewy granola bars made with oats, sourdough discard, dark chocolate chips, pumpkin seeds, and dried fruit, arranged on parchment paper with a mug of coffee
    Chewy Sourdough Discard Granola Bars (Easy Recipe)

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