Well, I am absolutely the weirdo that doesn’t LOVE peanut butter. Which is unfortunate for my husband because I never make peanut butter cookies, peanut butter bars, really peanut butter anything. If I have to choose flavors, it is chocolate, mint, herbal, spices, but not peanut butter.
But, tis the cookie season, and ever since I discovered that my sourdough starter makes THE BEST cookies I have ever had, I have been playing around with new cookie recipes. And I had to make a peanut butter inspired cookie for my husband; turns out I actually can’t stop eating them.
I am new to the sourdough starter cookie world, but so far what I have learned is fluffy, fluffy, soft, and fluffy. Never before have I had cookies stay soft and fluffy for a week after making them. Forget having to triple wrap your cookies and then pop the hockey puck of a cookie into the microwave to try and get it to soften up. These sourdough starter peanut butter cookies will be completely devoured before they even have a chance of hardening up.
Bonus: There is no rise time involved in making these bad boys. It literally took me 10 minutes to make the dough and get them on the baking sheet. 15 minutes to cook. And BOOM – delicious warm cookies that will have you looking for a glass of milk (do people still drink milk?).
Pro Tip: Forget parchment paper, forget oil spray, these slipat mats are life changing.
PrintSourdough Starter Chocolate Chip Peanut Butter Cookies
- Prep Time: 6 weeks
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients
- 1/2 cup sourdough starter
- 1/2 cup peanut butter (I love Earth Balance creamy peanut butter)
- 1 cup flour (I use Gluten Free, Cup 4 Cup)
- 1/2 cup butter (I LOVE Miyokos vegan butter)
- 1 egg
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup brown sugar
- 1/4 tsp salt
- 1 tsp vanilla extract
- granulated sugar
Instructions
Chocolate Chip Peanut Butter Cookies
- Whisk egg, brown sugar, vanilla, peanut butter, sourdough starter and butter in a mixer or large bowl.
- Combine dry ingredients in separate bowl: flour, baking powder, baking soda, and salt.
- Mix dry ingredients into wet ingredients until you have a dough-like texture.
- Roll your dough into small balls and then roll them until they are coated in your granulated sugar.
- Space out on your baking sheet. Press down in a criss-cross pattern with a fork.
- Bake at 350 degrees for 10-15 minutes (bottom is golden brown).
Notes
Freeze your cookies and pull them out later for cookies anytime.
Gluten free and vegan products do not have to be used, but didn’t seem to alter the end results when I used them.
