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sourdough brown butter peanut bites

Sourdough Brown Butter Peanut Butter Bites

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Prep Time 20 minutes
Cook Time 12 minutes
Resting Time 30 minutes
Total Time 1 hour 2 minutes
Course Dessert
Cuisine American
Servings 24 bites

Equipment

  • 1 Saucepan
  • 2 Mixing bowl
  • 1 Whisk
  • 1 Rubber spatula
  • 1 hand mixer or stand mixer
  • 2 Baking sheet
  • 2 silicone baking mat or parchment sheet
  • 1 Cookie scoop 1 tablespoon
  • 1 Wire rack
  • 1 measuring cup set
  • 1 measuring spoon set

Ingredients
  

  • 113 gram unsalted butter browned and cooled
  • 120 gram creamy peanut butter smooth, not natural
  • 100 gram light brown sugar packed
  • 60 gram granulated sugar
  • 1 large egg room temperature
  • 1 teaspoon vanilla extract
  • 120 gram sourdough discard unfed, room temperature
  • 150 gram all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon fine sea salt
  • 60 gram mini chocolate chips optional
  • 30 gram roasted peanuts chopped, optional
  • 30 gram granulated sugar for rolling, optional

Instructions
 

  • Brown the butter in a saucepan over medium heat until amber with toasty milk solids, then pour into a bowl and cool to just warm.
  • In a mixing bowl whisk flour, baking soda, baking powder, and salt until combined and set aside.
  • In a separate bowl beat browned butter, peanut butter, brown sugar, and granulated sugar until creamy and slightly lightened, about 2 minutes.
  • Add egg and vanilla to the creamed mixture and beat until smooth and glossy.
  • Mix in sourdough discard until fully incorporated and no streaks remain.
  • Fold dry ingredients into the wet mixture with a spatula just until no dry spots remain, then fold in chocolate chips and peanuts if using.
  • Cover the bowl and rest the dough in the refrigerator for 30 minutes to firm and hydrate.
  • Preheat oven to 350°F (175°C) and line two baking sheets with silicone mats or parchment.
  • Scoop 1-tablespoon portions of dough, roll into balls, and optionally toss in granulated sugar to coat.
  • Arrange dough balls 2 inches apart on prepared sheets and gently flatten to about 1/2 inch thickness.
  • Bake one sheet at a time for 10–12 minutes until edges are set and centers look soft and slightly puffed.
  • Cool on the sheet for 5 minutes, then transfer bites to a wire rack to finish cooling.

Notes

Brown the butter ahead and let it cool to prevent melting the peanut butter and thinning the dough; it should be fluid but not hot. Sourdough discard adds tenderness and a subtle tang—if your discard is very wet, hold back 1 to 2 tablespoons until you gauge dough consistency; it should be soft but scoopable. For gluten development control, avoid overmixing after flour is added. If using natural peanut butter, stir thoroughly and add 1 to 2 tablespoons extra flour if the dough feels greasy. Bake to just-set edges for fudgy centers; overbaking leads to dryness. The sugar roll adds a crackly crust, while a pinch of flaky salt on top after baking enhances flavor. Dough balls freeze well; bake from frozen at 350°F for 12–14 minutes.
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