Sourdough Discard Peanut Butter Cookies
These peanut butter cookies with sourdough discard are packed with delicious peanut butter flavor and are a great way to use up extra sourdough discard.
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Servings: 18 cookies
Ingredients
- 1/2 cup granulated sugar
- 1/2 cup brown sugar light or dark brown sugar
- 1/2 cup salted butter softened
- 1/2 cup peanut butter
- 1/2 cup sourdough discard active or inactive
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons milk milk of choice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat oven to 350℉. Line a baking sheet with parchment paper and set aside. Combine the granulated sugar, brown sugar, and softened butter in a large mixing bowl. Cream together with an electric mixer at medium speed.
- Add the peanut butter, sourdough discard, egg, vanilla extract, and milk to the bowl while mixing. Finally, add the flour, baking soda, and salt, mixing until just combined. Use a rubber spatula to scrape the sides of the bowl to ensure you incorporate all the ingredients.
- Scoop out 2-teaspoon sized cookie dough balls and place them 2 inches apart on the baking sheet. Bake for 10 minutes. The cookies should be golden brown around the edges and still soft in the center. This recipe makes about 18 cookies.
Nutrition
Serving: 1cookie | Calories: 195kcal | Carbohydrates: 25g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 203mg | Potassium: 72mg | Fiber: 1g | Sugar: 12g | Vitamin A: 175IU | Calcium: 16mg | Iron: 1mg
Calories: 195kcal
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