Easy Sourdough Discard Peanut Butter Cookies

Introduction: Why these cookies are a keeper

These Easy Sourdough Discard Peanut Butter Cookies are designed for home bakers who want a reliable, delicious cookie while using up leftover sourdough starter discard.
What makes them special?

• They transform sourdough discard into a tender, slightly tangy cookie that complements peanut butter's sweetness.
• They are quick to mix — no active starter maintenance required.
• They adapt well to mix-ins and dietary tweaks, from oats to dark chocolate.

This recipe is great for bakers who want to reduce waste without compromising flavor. The discard adds depth and chew while reacting with baking soda for good rise and texture. Expect a cookie that's slightly crisp around the edges and soft in the center if baked correctly.
Below you'll find clear ingredient measurements, step-by-step instructions, expert tips for success, troubleshooting guidance, and suggestions for variations. Whether you're an experienced sourdough baker or new to discard cooking, these cookies are forgiving and versatile.
Use the recipe as written for reliable results, then experiment with add-ins like chocolate chips, chopped peanuts, or a sprinkle of flaky sea salt to elevate each batch. This introduction sets the tone: easy, adaptable, and delicious.

Why use sourdough discard in cookies?

Sourdough discard isn't waste — it's a flavor enhancer and texture booster in quick breads and cookies.
Flavor benefits: The natural acidity and fermentation byproducts in discard add subtle tang and complexity that contrasts beautifully with peanut butter's richness.
Functional benefits: Acidity in discard reacts with baking soda to produce lift and tenderness, helping cookies remain soft yet structured. The discard also contributes moisture, which helps with chewy texture, and can extend shelf life by keeping crumb softer over time.
Practical benefits: Using discard saves you from throwing out a perfectly usable ingredient and makes a routine part of sourdough maintenance into something delicious. You can incorporate discard from any feeding schedule — as long as it hasn't been contaminated or overly runny — and tailor hydration by adjusting flour amounts slightly.

• If your discard is young and mildly sour, you'll get subtle tang.
• If it's tangier, the cookie will have brighter flavor — balance with a touch more sugar if needed.
• Room-temperature discard mixes best into batter for even texture.

In short, sourdough discard contributes taste, texture, and sustainability. When combined with peanut butter, brown sugar, and a touch of vanilla, it yields cookies that are familiar yet intriguingly complex.

Gathering ingredients (what you need)

Ingredients for about 24 cookies:

• 1 cup (240 g) creamy peanut butter (natural or commercial)
• 1/2 cup (115 g) unsalted butter, softened
• 3/4 cup (150 g) brown sugar, packed
• 1/2 cup (120 g) sourdough discard (discard at 100% hydration is ideal)
• 1 large egg, room temperature
• 1 tsp vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1 tsp baking soda
• 1/2 tsp fine salt
• Optional: 1/2 cup chocolate chips or chopped roasted peanuts

Tips on ingredient selection:

• Use creamy peanut butter for a classic texture; natural peanut butter will yield a slightly looser dough and nuttier flavor.
• If your discard is very wet, stir and measure by weight or reduce the discard by a tablespoon or two to maintain dough consistency.
• Brown sugar adds molasses notes and chew; you can swap half for granulated sugar for slightly crisper edges.

With these ingredients at hand, you're ready to assemble a dough that bakes into reliable, flavorful cookies. This section helps you prepare and customize based on pantry staples and discard state.

Essential equipment and prep

Minimal equipment — you don't need special tools to make these cookies.

• Mixing bowls (one large, one medium)
• Hand mixer or stand mixer with paddle attachment, or a sturdy wooden spoon
• Measuring cups and spoons, or a kitchen scale for accuracy
• Baking sheets lined with parchment paper or silicone mats
• Cooling rack
• Cookie scoop or tablespoon for portioning

Prep steps for best results:

1. Preheat your oven to 350°F (175°C) and position racks to the middle.
2. Line two baking sheets with parchment or silicone to ensure even baking and easy release.
3. Soften butter to room temperature but not melted — it should still hold shape when pressed.
4. Bring your sourdough discard and egg to room temperature for smoother blending.

Why these prep steps matter: Room-temperature ingredients emulsify better, creating a homogenous batter that bakes evenly. Proper lining and positioning in the oven prevent overbrowning on the bottom and deliver consistent color and texture across the batch. If you want chewier cookies, chill the dough briefly before scooping to reduce spread.

Step-by-step method: mixing, chilling, and shaping

Step 1 — Cream fats and sugar: In a large bowl, beat softened butter and brown sugar until light and fluffy, about 2–3 minutes with a mixer or 4–5 minutes by hand.
Step 2 — Add peanut butter and wet ingredients: Mix in the peanut butter until fully combined, then add the egg, vanilla, and sourdough discard. Beat until smooth and uniform. If the mixture looks slightly loose, that's okay — the discard contributes moisture and tang.
Step 3 — Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet mixture and stir just until incorporated; avoid over-mixing which leads to tough cookies. Fold in any optional add-ins like chocolate chips or chopped peanuts.
Step 4 — Chill the dough (optional but recommended): For cleaner, thicker cookies, chill the dough for 30–60 minutes. Chilling firms the fats and reduces spread during baking, giving a denser, chewier center.
Step 5 — Portion and shape: Use a cookie scoop or tablespoon to portion dough into even balls, about 1.5 tablespoons each for medium cookies. Place on prepared baking sheets spaced 2 inches apart. For classic crisscross peanut butter cookies, press each ball gently with a fork to flatten slightly in a crisscross pattern.
Step 6 — Bake: Bake at 350°F (175°C) for 10–12 minutes, until edges are set and centers look slightly underbaked — they will continue to firm as they cool. Let cookies cool on the baking sheet for 5 minutes before transferring to a rack. These steps yield cookies with a balance of crisp edges and chewy centers; small adjustments to bake time and dough temperature let you tailor final texture.

Baking results and troubleshooting common issues

Desired result: Golden edges, soft chewy center, slight crackle on top, and rich peanut butter flavor with subtle tang from the discard.
Troubleshooting: below are common issues and fixes in a clear list so you can adapt quickly.

• Cookies spread too much: Dough too warm, too little flour, or overripe discard. Chill dough for 30–60 minutes, add 1–2 tablespoons more flour if dough seems very loose.
• Cookies are cake-like: Too much flour or over-mixing. Measure flour by weight or spoon-and-level; mix until just combined.
• Edges burn before centers bake: Oven rack too low or oven runs hot. Move rack to center and check oven temperature with an oven thermometer; reduce oven temp by 10–15°F if needed.
• Cookies are dry: Overbaking or too little fat. Reduce bake time by a minute or two and ensure accurate butter measurement.

Timing and visual cues: For medium cookies, start checking at 9 minutes. Look for set edges and slightly glossy centers. The cookies will continue to set while cooling on the sheet. If you prefer crisper cookies, extend time by 1–2 minutes, watching carefully.
Adjusting for altitude or humidity: At high altitudes, reduce baking soda slightly and increase baking time in short increments. In very humid climates, you may need to chill dough longer to avoid excessive spreading. These troubleshooting tips help you reach consistent outcomes across kitchens and conditions.

Storage, make-ahead tips, and variations

Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze cookies in a single layer on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature or gently warm in a 300°F oven for 5–8 minutes.
Make-ahead options:

• Prepare dough and refrigerate for up to 48 hours — this often improves flavor.
• Freeze dough balls on a baking sheet, then store in a freezer bag; bake from frozen with an extra 1–2 minutes of time.

Flavor variations: These cookies accept a wide range of tweaks without losing character.

• Chocolate chip twist: Fold in 1/2–3/4 cup dark or semi-sweet chips.
• Oat and peanut: Replace 1/4 cup flour with rolled oats for heartier texture.
• Nut swap: Use almond or cashew butter for a new flavor profile — the discard still adds lift.
• Add spice: Try 1/2 tsp cinnamon or a pinch of cayenne for warmth and depth.

Dietary modifications: For gluten-free cookies, use a 1:1 gluten-free flour blend and check binding — you may need an extra egg or tablespoon of flax egg to hold structure. For vegan versions, substitute coconut oil for butter and use a flax egg (1 tbsp ground flax + 3 tbsp water) in place of the egg; note texture will vary. These storage and variation tips let you prepare, freeze, and adapt the recipe to fit schedules and preferences without sacrificing the distinctive sourdough-peanut butter combination.

FAQs — Frequently asked questions

Can I use any sourdough discard?
Yes, you can generally use discard from any starter as long as it's recently fed and free from contamination. If your discard is very watery or extremely sour, adjust by reducing a tablespoon or two or increasing flour slightly to maintain dough consistency.
Do I need to feed my starter before using discard?
No, discard is specifically the portion you remove when you feed your starter. Use what you normally remove during feedings.
Why are my cookies flat?
Common causes include warm dough, too little flour, or oven temperature variations. Chill the dough, measure flour properly, and verify oven temperature.
Can I make these nut-free?
Replace peanut butter with sunflower seed butter or soy nut butter for a nut-free option. Texture and flavor will differ slightly but the discard still contributes chew and lift.
How do I get chewier cookies?
Chill the dough, use brown sugar rather than all granulated sugar, and bake until centers are just set but not fully firm. Cooling on the baking sheet helps retain moisture.
Can I scale the recipe?
Yes — scale ingredients proportionally. For larger batches, consider rotating baking sheets between racks for even browning, and watch bake time closely as oven dynamics change with more trays.
Final note: These FAQs cover typical concerns and quick fixes. If you encounter a specific problem not listed here, try adjusting one variable at a time — temperature, flour amount, or chilling — to identify the cause and refine your approach.