Description
Deliciously chewy and crispy cookies made with sourdough discard, offering a unique tang and rich peanut butter flavor.
Ingredients
Scale
- 1 cup sourdough discard
- 1 cup peanut butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the sourdough discard, peanut butter, brown sugar, granulated sugar, egg, and vanilla extract in a medium bowl until smooth.
- Combine the baking soda and salt in a separate bowl.
- Mix the dry ingredients into the wet mixture until just combined.
- Form rounded tablespoons of dough onto a prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes or until golden brown around the edges.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
You can refrigerate the dough for up to a week before baking. Feel free to add chocolate chips or chopped nuts for extra flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg