These Sourdough Salted Peanut Butter Cookies are everything a peanut butter lover could want—soft, chewy centers, lightly crisp edges, rich roasted peanut flavor, and just the right touch of flaky sea salt on top. The addition of sourdough discard adds a subtle tang that balances the sweetness while making the cookies extra tender and flavorful. Best of all, this recipe is an excellent way to use up leftover sourdough starter discard instead of throwing it away.

Whether you’re baking for a family gathering, holiday cookie tray, or simply craving a homemade treat, these cookies come together with simple pantry ingredients and require very little effort. The dough can be baked immediately or chilled overnight for even deeper flavor.

Why You’ll Love These Cookies

Great way to use sourdough discard
Soft and chewy texture
Rich peanut butter flavor
Sweet and salty balance
Easy beginner-friendly recipe
No mixer required (although one helps)
Perfect for freezing
Delicious for lunchboxes, snacks, or dessert

Prep Time

Prep Time: 15 minutes
Chill Time: 30 minutes (optional)
Bake Time: 10–12 minutes
Total Time: About 1 hour
Yield: 24 cookies

Ingredients

Wet Ingredients

½ cup (113g) unsalted butter, softened
¾ cup (190g) creamy peanut butter
½ cup (100g) granulated sugar
½ cup (110g) light brown sugar, packed
½ cup (120g) sourdough discard (unfed, room temperature)
1 large egg
1 teaspoon vanilla extract

Dry Ingredients

1¾ cups (220g) all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon fine salt

For Topping

Flaky sea salt
Optional: chopped roasted peanuts

Equipment

Mixing bowls
Electric mixer or whisk
Measuring cups and spoons
Rubber spatula
Baking sheets
Parchment paper
Cookie scoop
Cooling rack

Instructions

Step 1: Prepare the Oven

Preheat the oven to 350°F (175°C).

Line two baking sheets with parchment paper.

Step 2: Cream Butter and Sugars

In a large bowl combine:

Butter
Peanut butter
Brown sugar
Granulated sugar

Beat until light and creamy, about 2–3 minutes.

Step 3: Add Wet Ingredients

Mix in:

Egg
Vanilla
Sourdough discard

Continue mixing until smooth.

Do not overmix.

Step 4: Mix Dry Ingredients

In another bowl whisk together:

Flour
Baking soda
Baking powder
Salt

Step 5: Combine

Gradually add the dry ingredients into the wet mixture.

Mix just until no dry flour remains.

The dough should be soft but scoopable.

Step 6: Chill

Cover and chill for 30 minutes.

Although optional, chilling helps prevent spreading and creates thicker cookies.

Step 7: Scoop

Use a cookie scoop to portion dough into balls about 2 tablespoons each.

Place 2 inches apart on prepared baking sheets.

Step 8: Create the Classic Pattern

Using a fork dipped in sugar, gently press each cookie in one direction.

Turn the fork 90 degrees and press again to create the traditional crisscross pattern.

Step 9: Add Salt

Sprinkle each cookie lightly with flaky sea salt.

Optionally sprinkle chopped roasted peanuts on top.

Step 10: Bake

Bake for 10–12 minutes.

The edges should look lightly golden while the centers remain soft.

Do not overbake.

The cookies continue cooking as they cool.

Step 11: Cool

Let cookies cool on the baking sheet for 5 minutes.

Transfer to a wire rack to cool completely.

Texture

These cookies have:

Crisp edges
Soft chewy centers
Rich peanut butter flavor
Slight sourdough tang
Buttery crumb
Salty finish

Tips for Perfect Cookies

Use room-temperature butter.
Natural peanut butter can be used, but stir it well before measuring.
Don’t overmix the dough.
Chill for thicker cookies.
Sprinkle flaky salt immediately before baking.
Slightly underbake for softer centers.

Flavor Variations

Chocolate Chip

Fold in:

1 cup semi-sweet chocolate chips

Peanut Butter Cup

Add:

Chopped mini peanut butter cups

Double Peanut

Mix in:

½ cup roasted peanuts

White Chocolate

Fold in:

White chocolate chips

Dark Chocolate

Use chopped dark chocolate instead of chips.

Cinnamon

Add:

½ teaspoon ground cinnamon

Honey Peanut Butter

Replace 2 tablespoons of sugar with honey.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days.

Refrigerator

Store for up to 1 week.

Warm for a few seconds before serving.

Freezing Baked Cookies

Freeze in freezer-safe bags for up to 3 months.

Thaw at room temperature.

Freezing Cookie Dough

Scoop dough into balls.

Freeze on a baking sheet until solid, then transfer to a freezer bag.

Bake directly from frozen, adding 1–2 extra minutes.

Serving Ideas

Serve with:

Cold milk
Coffee
Hot chocolate
Vanilla ice cream
Chocolate sauce drizzle

They also make excellent ice cream sandwich cookies.

Nutrition (Approximate Per Cookie)

Calories: 180
Carbohydrates: 19g
Protein: 5g
Fat: 10g
Saturated Fat: 3g
Fiber: 1g
Sugar: 11g
Sodium: 120mg

Frequently Asked Questions

Can I use active sourdough starter?

Yes. Active starter or discard both work well, though discard gives a more noticeable tangy flavor.

Why add sourdough discard?

Sourdough discard enhances flavor, adds moisture, reduces waste, and contributes to a softer, chewier texture.

Can I make these gluten-free?

Yes. Substitute the all-purpose flour with a quality 1:1 gluten-free baking flour. The texture may be slightly more delicate.

Can I use crunchy peanut butter?

Absolutely. Crunchy peanut butter adds extra texture and bits of roasted peanuts throughout the cookies.

Why are my cookies spreading too much?

The butter may have been too warm, or the dough wasn’t chilled. Chilling the dough for at least 30 minutes helps the cookies hold their shape.

Can I make smaller cookies?

Yes. Use a 1-tablespoon scoop and reduce the baking time to 8–10 minutes.

Final Thoughts

These Sourdough Salted Peanut Butter Cookies are the perfect combination of sweet, salty, nutty, and tangy. The sourdough discard adds depth of flavor while keeping the cookies soft and chewy for days. Finished with a sprinkle of flaky sea salt, they’re an irresistible treat that feels both classic and gourmet. Whether you’re looking to reduce food waste by using sourdough discard or simply want a new twist on traditional peanut butter cookies, this recipe is sure to become a favorite in your baking collection.