Chewy Peanut Butter Cookies with Sourdough Discard

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a large bowl, mix the butter, both sugars and the peanut butter well.
3. Add the sourdough discard, egg yolks and vanilla and stir until smooth.
4. In a medium bowl, whisk the flour, baking soda, baking powder and salt together.
5. Gradually add the dry ingredients to the wet ones and stir until fully combined, scraping the sides and bottom of the bowl.
6. Scoop 2-tablespoon portions (38 g), roll each into a smooth ball between your palms, and place them on the sheets at least 2 inches (5 cm) apart.
7. Sprinkle lightly with coarse sugar, then press a criss-cross pattern into each cookie with a fork, pressing only gently.
8. Bake on the center rack at 350°F (175°C) for 8–10 minutes, until set, though still slightly underdone in the centre. Cool completely on the sheet before removing.

Summarized from Sugar Spun Run's video. Watch it for the details.

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EggBrown sugarBreadPeanut butterSourdough bread