If you’re looking for an easy way to use up your sourdough discard, these Soft & Chewy Sourdough Peanut Butter Chocolate Chip Cookies are about to become a favorite. They’re rich with brown sugar and creamy peanut butter, loaded with melty chocolate chips, and baked to soft perfection.
The sourdough discard gives them a subtle tang that balances the sweetness, while keeping the cookies extra chewy. Best part? You only need one bowl and simple pantry ingredients.
This post may contain affiliate or sponsored content.
Pin this for later:
More Recipes to Try
- Sourdough Discard Oatmeal Chocolate Chip Cookies
- Sourdough Brown Butter Chocolate Chip Pecan Cookies
- Sourdough Thumbprint Cookies (Discard or Active)
Tools You Will Need:
-
Hand mixer or stand mixer (optional, you can also mix by hand)
-
Measuring cups and spoons or kitchen scale
Why You’ll Love These Cookies
✔️ Perfect use for sourdough discard (no waste!)
✔️ Peanut butter + chocolate = always a win
✔️ Brown sugar makes them soft, chewy, and caramel-y
✔️ Easy one-bowl recipe, ready in under 30 minutes (plus optional chill time)
✔️ Freezer-friendly — keep cookie dough balls in the freezer for fresh-baked cookies anytime
Ingredients:
-
Butter – softened for easy creaming.
-
Brown sugar – adds moisture and chewiness.
-
Peanut butter – creamy works best, but crunchy adds texture.
-
Egg – binds the dough.
-
Sourdough discard – adds flavor and softness.
-
Vanilla extract – warmth + balance.
-
Flour – all-purpose for the best texture.
-
Baking soda & salt – leavening + flavor balance.
-
Chocolate chips – semi-sweet or dark for the perfect gooey bite.
Step-by-Step Instructions
Step 1: Cream butter + sugar.
In a large bowl, beat butter and brown sugar until smooth and fluffy. Mix in the egg and vanilla.
Step 2: Activate the soda.
In a small bowl, stir baking soda into the sourdough discard until bubbly. Add this mixture to the wet ingredients and mix well.
Step 3: Add dry ingredients.
Stir in flour and salt until just combined (don’t overmix).
Step 4: Fold in peanut butter.
Swirl the peanut butter gently into the dough. Don’t fully mix it in — leave ribbons for rich pockets of flavor.
Step 5: Add chocolate chips.
Fold in the chocolate chips.
Step 6: Chill the dough (optional but best).
Refrigerate dough for 30–60 minutes for thicker, bakery-style cookies.
Step 7: Bake.
Preheat oven to 350°F (175°C). Scoop ~2 Tbsp dough portions onto a parchment-lined baking sheet. Bake 10–12 minutes, until edges are golden and centers are still soft.
Step 8: Cool & enjoy.
Let cookies rest on the pan for 5 minutes before transferring to a wire rack.
Pro Tips
Storage
-
Store cookies in an airtight container at room temperature for 4–5 days.
-
Freeze dough balls for up to 2 months — bake straight from frozen, adding 1–2 minutes to bake time.
-
Freeze baked cookies for up to 2 months.
FAQs
Can I use natural peanut butter?
Yes, but stir it very well before adding. Natural PB can make cookies more crumbly.
Can I make them gluten-free?
Yes, swap all-purpose flour with a 1:1 gluten-free baking blend.
Can I skip the chilling step?
Yes! They’ll still bake fine, but chilling makes them thicker and chewier.
Can I use crunchy peanut butter?
Absolutely — it will add a nice nutty crunch to the cookies. I prefer the crunchy peanut butter.
Tag me @shakanranch or leave a comment below!
Soft & Chewy Sourdough Peanut Butter Chocolate Chip Cookies
Ingredients
- ½ cup 113 g unsalted butter, softened
- 1 cup 200 g brown sugar
- ½ cup 120 g creamy peanut butter
- 1 large egg
- ½ cup 120 g sourdough discard
- 1 tsp vanilla extract
- 1 ½ cups 190 g all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 cup 170 g chocolate chips
Instructions
- Cream butter and brown sugar. Add egg and vanilla.½ cup 113 g unsalted butter, softened, 1 cup 200 g brown sugar, 1 large egg, 1 tsp vanilla extract
- Stir baking soda into sourdough discard until bubbly; mix into wet ingredients.½ tsp baking soda, ½ cup 120 g sourdough discard
- Add flour and salt, stir until just combined.1 ½ cups 190 g all-purpose flour, ½ tsp salt
- Gently fold in peanut butter, leaving ribbons.½ cup 120 g creamy peanut butter
- Fold in chocolate chips.1 cup 170 g chocolate chips
- Chill dough 30–60 minutes (optional).
- Bake at 350°F (175°C) for 10–12 minutes.
- Cool 5 minutes before moving to a rack.
Leave a Reply