Sourdough Starter Chewy Peanut Butter Cookies
Equipment
- 2 Mixing bowl
- 1 Whisk
- 1 Silicone spatula
- 1 hand mixer or stand mixer
- 2 half-sheet pan
- 2 silicone baking mat or parchment paper
- 1 Cookie scoop 1.5 tablespoon
- 1 Cooling rack
- 1 measuring cup set
- 1 measuring spoon set
Ingredients
- 113 gram unsalted butter softened
- 150 gram creamy peanut butter
- 150 gram granulated sugar
- 100 gram light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 150 gram ripe sourdough starter 100% hydration
- 190 gram all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 50 gram granulated sugar for rolling, optional
Instructions
- Preheat the oven to 350°F (175°C) and line two sheet pans with silicone mats or parchment.
- In a bowl whisk together flour, baking soda, baking powder, and salt and set aside.
- In a large bowl beat the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Beat in the egg and vanilla until smooth.
- Mix in the ripe sourdough starter until fully incorporated.
- Add the dry ingredients and mix on low just until a soft dough forms with no dry streaks.
- Cover and chill the dough for 30 minutes to firm slightly and enhance chew.
- Scoop 1.5-tablespoon portions, roll into balls, and if desired roll in granulated sugar.
- Arrange dough balls 2 inches apart on prepared pans and lightly flatten to about 1/2 inch thick.
- Bake one sheet at a time for 9–11 minutes until edges are set and centers look slightly underbaked.
- Cool on the pan for 5 minutes, then transfer to a rack to cool completely.
Notes
Use ripe, bubbly starter for best flavor; discard or unfed starter also works but will yield a slightly denser cookie. Do not overbake—the cookies should look soft in the middle when you pull them; they set chewy as they cool. For a classic crosshatch, press the dough balls gently with a fork dipped in sugar before baking. If the dough feels sticky, chill longer or add 1–2 teaspoons more flour. For thicker cookies, keep the dough mounded; for thinner, flatten more. Add 100 g chocolate chips or chopped peanuts for variation, and store baked cookies airtight for 3–4 days or freeze scooped dough balls for up to 2 months and bake from frozen, adding 1–2 minutes.
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