These classic American chewy peanut butter cookies are the perfect combination of nutty, salty peanut butter, rich dark chocolate and the fruity, tangy flavor of sourdough starter. The peanut butter cookies are vegan if you replace the butter with a plant-based alternative. The cookie recipe requires no egg and is quick and easy to make. You can bake these cookies for Christmas, but they also taste wonderful the rest of the year.
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- Peanut butter: The differences in peanut butter lie in the list of ingredients. In addition to peanuts, peanut butter can also contain sugar, additional oil and salt. Other peanut butters only contain peanuts. Both are available creamy or with chunks. The good news is that you can use all varieties for these cookies. Because the oil often settles on the top of peanut butter, you should stir it thoroughly before using it.
- Butter: For vegan peanut butter cookies, you can of course also use a vegan alternative. I prefer to use vegan butter rather than margarine because vegan butter contains more fat and is therefore firmer.
- brown sugar for a sweet caramel note.
- Sourdough starter or sourdough discard replaces the eggs in this recipe. As the sourdough starter in this recipe is not a leavening agent, but is only responsible for the flavor and consistency, you can also use sourdough discard.
- Baking soda and baking powder for fluffy and soft cookies.
- Wheat flour type 405 or all-purpose flour
- Vanilla extract for extra flavor. You can also use cinnamon instead of vanilla sugar.
- salt
- Beat the sugar, butter and peanut butter until fluffy. Gradually stir in the sourdough starter and the dry ingredients.
- Preheat the oven and shape the peanut butter cookies.
- Bake the peanut butter cookies for 8 to 10 minutes, leave to cool and decorate with melted chocolate.
You can prepare a large amount of cookie dough, shape it into balls and freeze them. Before baking, you can leave the dough balls to defrost overnight in the fridge. The finished peanut butter cookies will keep for about a week in a tin container. If you bake your cookies until crispy, you can extend their shelf life.
One advantage of sourdough is that fermentation makes grains more digestible. If you want to use this advantage for your peanut butter cookies and not just use sourdough discard, you can ferment the dough before baking. To do this, mix the dough as described in the recipe and shape it into balls. Place the balls in a sealable container and put them in the fridge overnight. The next day, you can bake the cookies as usual.
Helpful tools – My recommendations
✨ The links with an star* are affiliate links. If you click on one of these links and buy something, I get a small commission and you support my work (thanks for that 🧡). This does not change the price for you. You can find more information on privacy policy here.✨
- A Danish whisk* – especially if you don’t use a mixer. This allows you to mix your ingredients without the dough sticking to the spoon.
- A kitchen scale*.
- You can use a stainless steel dough knife* to cut your dough pieces or shape your loaves.
- A cooling rack* for bread, rolls and waffles.
You can find more product recommendations here.
Le Crookie – Viral Cookie Croissant from Paris with Sourdough
Today I have a little experiment for you. On the one hand, it’s an unusual combination of ingredients and on the other, I want to see if TikTok trends might appeal to the rest of the internet. If you’ve been on social media in the last few weeks, you’ve probably…
Easy Soft and Chewy Sourdough Chocolate Chip Cookies
When you have a craving for cookies, you need a quick and easy recipe with just a few ingredients that you always have at home. This recipe for chewy chocolate chip cookies meets all these criteria and is also a great way to use up leftover sourdough discard from your…
Healthy Sourdough Breakfast Cookies
Cookies don’t have to be healthy – it’s much more important that they taste delicious and satisfy a small sweet tooth. BUT: If they also contain healthy ingredients such as oatmeal, seeds and wholegrain flour and keep you feeling full a little longer, I don’t mind….
Recipe: Soft and Chewy Sourdough Peanut Butter Cookies
Ingredients
- 175 g peanut butter creamy or chunky
- 75 g butter or a vegan alternative
- 150 g sugar brown
- 85 g sourdough starter or sourdough discard
- ½ tsp. baking soda
- 150 g wheat flour or type 405
- ½ tsp. baking powder
- ½ tablespoon vanilla extract
- 1 pinch salt
Instructions
- Beat the peanut butter with the soft butter and brown sugar until fluffy.
- Stir the sourdough starter by the spoonful into the butter and sugar mixture.
- Mix the dry ingredients and gradually add them to the liquid mixture.
- Preheat the oven to 180 degrees.
- Use a teaspoon to portion out the dough for the peanut cookies and shape into small balls.
- Place the balls on a baking tray with enough space between them and flatten with a fork to create the typical criss-cross pattern on the surface of the dough.
- Bake the cookies for between 8 and 10 minutes. After eight minutes, the peanut cookies will be soft and chewy, after 10 minutes they will be crispy. Please note: the cookies will harden as they cool.
- Leave the cookies to cool on the tray for at least 10 minutes to prevent them from breaking. Then place on a cooling rack, leave to cool completely and decorate with melted chocolate coating and roasted peanuts as desired.
Have you tried one of my recipes?
⭐⭐⭐⭐⭐
You would help me a lot if you would rate this recipe and write your feedback in a comment. Thank you! 🧡
Feel free to show me how it turned out! Link @kruemelig on your Instagram or Facebook post or use #kruemelig. If you want to remember the recipe for later, feel free to save it on Pinterest!
These turned out great! Really quick to make too
Thank you
Oh that’s great, thanks for your feedback! 🧡