Sourdough Peanut Butter Chocolate Chip Cookies

So you’re craving something tasty but too lazy to spend forever in the kitchen, huh? Same. But what if I told you there’s a cookie out there that combines the cozy hug of peanut butter, the pure joy of chocolate, *and* the fancy-pants tang of sourdough? Yep, we’re making Sourdough Peanut Butter Chocolate Chip Cookies, and trust me, your taste buds are about to throw a party.

Why This Recipe is Awesome

Okay, let’s be real. Most recipes promise the moon. This one delivers. First off, it’s a genius way to use up that sourdough discard that’s been judging you from the fridge. No more guilt! Second, it’s pretty much idiot-proof – even I didn’t mess it up, and my kitchen adventures often involve smoke alarms. Plus, you get that wonderfully chewy, slightly tangy cookie that’s way more interesting than your average chocolate chip. It’s like a regular cookie went to finishing school and learned some manners (and some funk).

Ingredients You’ll Need

• 1 cup (2 sticks) unsalted butter, softened: Like, actually soft, not rock-hard from the fridge. We’re not arm wrestling here.
• ¾ cup granulated sugar: The white stuff. Don’t overthink it.
• ¾ cup packed light brown sugar: Gives it that chewy, molasses-y goodness.
• 1 large egg: Room temp is best, but if you forgot, don’t panic.
• 1 teaspoon vanilla extract: The good stuff, please. Not the imitation vanilla that tastes like regret.
• ½ cup sourdough discard: Your secret weapon! Straight from the fridge is fine, unfed is the point.
• 1 ½ cups all-purpose flour: Just your basic flour.
• 1 teaspoon baking soda: Our leavening friend.
• ½ teaspoon salt: Balances everything out. Don’t skip it, seriously.
• 1 cup creamy peanut butter: Or crunchy, if you’re feeling wild. Just make sure it’s the regular kind, not the “natural” oil-separated stuff unless you like your cookies dry.
• 1 ½ cups chocolate chips: Semi-sweet, milk, dark, a mix – your call! Go wild, you deserve it.

Step-by-Step Instructions

1. Cream it good: In a large bowl, or your stand mixer if you’re fancy, cream together the softened butter, granulated sugar, and brown sugar until it’s light and fluffy. Like, 2-3 minutes. This adds air, making your cookies delightful.
2. Wet ingredients party: Beat in the egg, then the vanilla extract, and finally, your sourdough discard. Mix until everything is just combined. Don’t overmix, we’re not making bread here.
3. Dry ingredients unite: In a separate medium bowl, whisk together the flour, baking soda, and salt. Make sure it’s well combined so you don’t get a random pocket of salt in one cookie.
4. Combine the gang: Gradually add the dry ingredients to the wet ingredients, mixing on low speed (or by hand) until just combined. Stop mixing as soon as you see no more dry streaks. Overmixing develops gluten, making tough cookies. And nobody wants tough cookies, right?
5. Peanut butter and chocolate time: Now, fold in your peanut butter and chocolate chips. Make sure they’re evenly distributed, so every bite is a flavor explosion.
6. Chill out: Cover the dough and refrigerate for at least 30 minutes. Seriously, don’t skip this. It helps prevent spreading and deepens the flavors. You can even chill it overnight!
7. Preheat & prep: When you’re ready to bake, preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
8. Scoop ’em out: Scoop tablespoon-sized balls of dough onto your prepared baking sheet, leaving some space between them. They’ll spread a bit.
9. Bake ’em: Bake for 9-12 minutes, or until the edges are golden brown and the centers look just set. They might look a little underbaked in the middle, but that’s the secret to a chewy cookie!
10. Cool down: Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Or, you know, eat one warm because life’s too short.

Common Mistakes to Avoid

• Not chilling the dough: This isn’t just a suggestion, it’s a command! Warm dough spreads like crazy and you’ll end up with flat, sad cookies. Don’t be that person.
• Overmixing the dough: Remember what we said about tough cookies? Yeah, this is how you get them. Mix until just combined, then walk away.
• Using cold butter: Your butter needs to be soft enough to cream easily. If it’s rock-hard, microwave it for 10 seconds, check, then another 5 if needed. Don’t melt it into a puddle.
• Forgetting to preheat the oven: Rookie mistake! An oven that isn’t up to temp will mess with your bake time and texture. Be patient, friend.
• Ignoring the salt: “Oh, it’s just a little bit, I’ll skip it.” NO. Salt brings out all the other flavors. It’s the unsung hero of many desserts.

Alternatives & Substitutions

• Sourdough Discard: Can you make these without discard? Well, then they wouldn’t be sourdough cookies, would they? But if you’re in a pinch and just want delicious PB chocolate chip cookies, you could swap it for an extra 1/4 cup of flour and 1/4 cup of milk/water, but the tang won’t be there. Just make the original recipe, IMO, it’s worth it.
• Peanut Butter: Feel free to use crunchy peanut butter if you’re a fan of extra texture. Just steer clear of natural peanut butter where the oil separates; it can really mess with the cookie’s consistency unless you’re an expert baker adjusting for it.
• Chocolate Chips: Mix it up! White chocolate chips, dark chocolate chunks, peanut butter chips – get creative! Or just use more regular chocolate chips. No one’s judging.
• Flour: All-purpose is great, but if you’re feeling adventurous, you could try a small portion of whole wheat flour for a nuttier flavor, but it might change the texture a bit. Stick with AP for your first go.

FAQ (Frequently Asked Questions)

• Can I use fresh sourdough starter instead of discard? Technically yes, but the point of “discard” is that it’s unfed and less active. Using active starter might give you a slightly different texture due to its leavening power. Stick to discard for predictable results.
• How long do these cookies last? In my house? About 24 hours. Realistically, in an airtight container at room temperature, they’re good for 3-5 days. They freeze well too!
• My cookies spread too much! What happened? Did you chill the dough? Was your butter too soft (or melted)? Is your oven temperature accurate? Those are the usual culprits. Also, make sure your baking soda isn’t expired!
• Can I make these gluten-free? You can try substituting a 1:1 gluten-free flour blend. However, baking with GF flours can be tricky, and the texture might be different. I haven’t tested it myself, so proceed with caution!
• What if I don’t have parchment paper? You can grease your baking sheet, but parchment paper or silicone mats prevent sticking and make cleanup a breeze. Plus, they ensure even baking. Treat yourself!
• Is the sourdough flavor very strong? Not overtly! It adds a subtle tang and depth that elevates the cookie. It’s more of a sophisticated background note than a lead singer.

Final Thoughts

See? That wasn’t so scary, was it? You just whipped up some seriously delicious Sourdough Peanut Butter Chocolate Chip Cookies. Go ahead, sniff that warm cookie goodness, take a bite, and bask in your newfound baking glory. Now go impress someone—or yourself—with your new culinary skills. You’ve earned it! Seriously, go eat a cookie. Or five. I won’t tell. FYI, sharing is optional.