Brown Butter Sourdough Peanut Butter Cookies
Savor the rich flavor of my brown butter sourdough peanut butter cookies. They're made with sourdough discard, smooth peanut butter, and a touch of vanilla paste, then are rolled in coarse sugar before being baked to perfection.
Ingredients
- 230 g butter (1 cup)
- 140 g brown sugar
- 100 g granulated sugar
- 170 g peanut butter smooth
- 100 g sourdough discard
- 5 g vanilla paste
- 1 large egg
- 220 g all purpose flour
- 4 g sea salt
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ - 1 cup sanding sugar or granulated sugar for rolling
Instructions
Brown The Butter:
- In a medium-sized sauce pan, over medium-low heat, melt 1 cup unsalted butter and simmer the butter, stirring regularly, until it takes on an amber color, the milk solids have browned, and it smells nutty. This will take between 3-5 minutes of simmering, but do watch it closely because the butter can burn.
- Transfer the browned butter to a heat proof container and place in the fridge to cool for at least 30 minutes.Note: You’ll only be using 110g of the browned butter. Reserve the remainder for use in other recipes.
Make The Cookie Batter:
- In the bowl of a stand mixer, add 110g brown butter, 100g granulated sugar, 140g brown sugar and cream together on medium speed until fully combined.
- Add 170g creamy peanut butter, 100g sourdough discard, 5g vanilla paste, and 1 large egg. Mix on low speed until completely combined, then beat together on medium high speed until airy and creamy in color..
- In a medium sized bowl, add 220g all purpose flour, 4g salt, 1/2 teaspoon baking powder, and 3/4 teaspoon of baking soda. Whisk together dry ingredients before adding to the wet ingredients.
- Stir the flour into the peanut butter mixture on low speed until just combined and all flour is incorporated, making sure to scrape the sides of the bowl at least once. This only takes about 60 seconds.
- Cover the bowl and rest at room temperature while preheating the oven to 350f degrees Fahrenheit.
Bake The Cookies:
- Prepare a baking sheet by lining with parchment paper or a silicone baking liner, set aside. Add about 1/2 cup of decorative or granulated sugar to a saucer or shallow bowl.
- Using a #40 cookie scooper or a tablespoon, scoop cookie dough into your hands and roll gently to form into a ball – the dough is really soft and fluffy at this point.
- Roll each ball into the sugar then place onto the prepared baking sheet spaced a couple of inches apart.
- Bake at 350f for 12 -14 minutes, or until the edges are set and the bottoms are just barely golden brown.
- Allow peanut butter sourdough cookies to cool on baking sheet for 4-5 minutes before transferring to a cooling rack.
Long Fermented Cookies:
- You’re a fan of a chewy cookie and who isn’t? Aging the dough in the fridge changes the texture in a delightful way – the whole cookie is chewier and the flavor is a little bit deeper. Here’s how to do it:- scoop your cookie dough,- roll into dough balls,- roll them in sugar,- place in a covered container in the fridge for up to 36 hours,- place chilled cookie dough balls on parchment lined baking sheet while the oven preheats,- bake as per the recipe
Notes
Batch:
This recipe makes about 26 (2+ dozen) cookies when using a #40 cookie scoop. If you’re rolling balls by hand, this may be less accurate.Storage:
Once baked, your sourdough peanut butter cookies can be kept in a cookie jar with a tight-fitting lid for up to 5 days. If you don’t want to bake all the cookies at once, you can scoop them all into cookie dough balls and place them on a parchment-lined cookie sheet. Pop the cookie sheet into the freezer for 2-3 hours, or until frozen completely, then transfer to a freezer ziplock bag. Frozen cookie balls will keep for 2-3 months in the freezer without any problem! To bake frozen cookie balls, remove them from the freezer, place on a parchment lined baking sheet to thaw while preheating the oven to 350f, once the oven reaches temperature, bake for 14 minutes.Recommended Equipment + Ingredients
Nutrition
Serving: 1cookieCalories: 176kcalCarbohydrates: 18gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 26mgSodium: 189mgPotassium: 58mgFiber: 1gSugar: 10gVitamin A: 231IUCalcium: 17mgIron: 1mg
Tried this recipe?Let us know how it was!