These Sourdough Salted Peanut Butter Cookies are the perfect combination of rich, nutty peanut butter, tangy sourdough discard, buttery sweetness, and a sprinkle of flaky sea salt. Soft and chewy in the center with lightly crisp edges, these bakery-style cookies are a delicious way to use up extra sourdough discard while creating a truly irresistible homemade treat.

The sourdough discard adds subtle depth of flavor without making the cookies taste sour, balancing the sweetness and enhancing the roasted peanut notes. Whether you’re an experienced sourdough baker or simply looking for creative ways to reduce food waste, this recipe delivers consistently delicious results.

Perfect for afternoon coffee, holiday cookie trays, lunchboxes, bake sales, or gifting, these cookies are easy to prepare and can be enjoyed fresh from the oven or frozen for later.

Recipe Overview

Prep Time: 20 minutes
Chill Time: 30 minutes (optional, but recommended)
Bake Time: 10–12 minutes
Total Time: About 1 hour
Yield: 24 cookies

Why You’ll Love This Recipe

A great way to use sourdough discard
Soft and chewy centers
Crisp golden edges
Rich peanut butter flavor
Sweet and salty balance
Easy to make
Freezer-friendly
Perfect for gifting
No mixer required (optional)
Bakery-quality results at home

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 or recently fed)
1 large egg
1 teaspoon pure vanilla extract

Dry Ingredients

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

For Topping

Flaky sea salt
Optional: chopped roasted peanuts

Equipment

Mixing bowls
Hand or stand mixer (or sturdy whisk and spatula)
Measuring cups and spoons
Baking sheets
Parchment paper
Cookie scoop
Cooling rack

Why Add Sourdough Discard?

Sourdough discard isn’t just a way to reduce waste—it enhances baked goods by adding:

A subtle tang that balances sweetness
Moisture for softer cookies
Depth of flavor
Better texture
Slight chewiness

The cookies won’t taste strongly sour; instead, they’ll have a more complex, bakery-style flavor.

Ingredient Tips

Peanut Butter

Use a smooth, commercial-style creamy peanut butter for the most consistent texture. Natural peanut butter can separate and make the dough more oily, so stir it very well if using.

Butter

Softened butter creams more easily with the sugars, helping create a tender cookie.

Brown Sugar

Brown sugar adds moisture, chewiness, and a hint of caramel flavor.

Flaky Sea Salt

Don’t skip the finishing salt. A light sprinkle on top enhances the peanut butter and creates the perfect sweet-and-salty contrast.

Step 1: Prepare the Oven

Preheat your oven to 350°F (175°C).

Line two baking sheets with parchment paper.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, beat together:

Softened butter
Granulated sugar
Brown sugar

Mix for 2–3 minutes until light and fluffy.

This step incorporates air, helping create a lighter cookie.

Step 3: Add the Peanut Butter

Beat in the creamy peanut butter until smooth and fully incorporated.

The mixture should look rich and creamy.

Step 4: Add the Wet Ingredients

Mix in:

Sourdough discard
Egg
Vanilla extract

Beat until everything is well combined.

Scrape down the sides of the bowl as needed.

Step 5: Mix the Dry Ingredients

In a separate bowl, whisk together:

Flour
Baking soda
Baking powder
Salt

Whisking ensures the leavening agents are evenly distributed.

Step 6: Combine Wet and Dry

Gradually add the dry ingredients to the wet mixture.

Mix on low speed or fold with a spatula until just combined.

Avoid overmixing, as this can make the cookies tougher.

Step 7: Chill the Dough

For thicker cookies, cover the dough and refrigerate for 30 minutes.

Chilling helps:

Prevent spreading
Concentrate flavors
Improve texture

If you’re short on time, you can bake the cookies immediately, but they may spread a bit more.

Step 8: Scoop the Dough

Using a cookie scoop or tablespoon, portion the dough into balls about 1½ tablespoons each.

Place them on the prepared baking sheets, leaving about 2 inches of space between each.

Lightly flatten each dough ball with a fork, making the classic crisscross pattern.

Step 9: Add the Finishing Touch

Sprinkle each cookie with a pinch of flaky sea salt.

If desired, add a few chopped roasted peanuts for extra crunch.

Step 10: Bake

Bake for 10–12 minutes, until the edges are lightly golden but the centers still look slightly soft.

The cookies will continue to set as they cool.

Avoid overbaking to keep them chewy.

Step 11: Cool

Let the cookies cool on the baking sheet for 5 minutes.

Transfer them to a wire rack to cool completely.

Flavor and Texture

These cookies are:

Rich and buttery
Soft in the center
Slightly crisp around the edges
Packed with roasted peanut flavor
Lightly tangy from the sourdough discard
Finished with a delightful salty crunch

Delicious Variations

Chocolate Chip Peanut Butter Cookies

Fold in 1 cup of semisweet chocolate chips before scooping.

Double Peanut Cookies

Add chopped roasted peanuts to the dough for extra texture.

Peanut Butter & Jelly Cookies

Press a small indentation into each cookie before baking and fill with your favorite jam after baking.

Dark Chocolate Drizzle

Once cooled, drizzle the cookies with melted dark chocolate.

Honey Roasted Peanut Version

Use honey-roasted peanuts as the topping for a sweet and salty twist.

Serving Suggestions

Enjoy these cookies with:

Cold milk
Coffee
Hot chocolate
Chai tea
Vanilla ice cream
Yogurt parfaits

They’re also wonderful on dessert platters or wrapped as homemade gifts.

Storage

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

Place a slice of bread in the container to help keep the cookies soft.

Freezing

Freeze Baked Cookies

Freeze in an airtight container for up to 3 months.

Thaw at room temperature before serving.

Freeze Cookie Dough

Scoop the dough into balls and freeze on a tray until firm.

Transfer to a freezer bag and store for up to 3 months.

Bake directly from frozen, adding 1–2 extra minutes to the baking time.

Expert Tips

Measure flour accurately to avoid dry cookies.
Use room-temperature ingredients for easier mixing.
Chill the dough for thicker cookies.
Don’t overbake; the cookies should still look soft in the center.
Finish with flaky sea salt immediately after baking so it adheres well.

Common Mistakes to Avoid

Using too much flour, which can make the cookies crumbly.
Overmixing the dough, leading to a tougher texture.
Skipping the chilling step if you prefer thicker cookies.
Overbaking, which can dry out the cookies.
Forgetting the flaky salt—it makes a big difference in flavor.

Nutrition Information (Approximate Per Cookie)

Calories: 190
Protein: 5g
Fat: 11g
Carbohydrates: 18g
Sugar: 10g
Fiber: 1g
Sodium: 140mg

Nutrition values are estimates and may vary based on ingredient brands and portion sizes.

Frequently Asked Questions

Can I use active sourdough starter?

Yes. Active starter works well, though unfed discard is ideal for using up leftovers.

Can I use crunchy peanut butter?

Absolutely. Crunchy peanut butter adds extra texture and nutty flavor.

Can I make these gluten-free?

Yes. Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend.

Can I reduce the sugar?

You can reduce the sugar slightly, but it may affect the texture and spread of the cookies.

Why are my cookies dry?

Dry cookies are usually caused by too much flour or overbaking. Measure carefully and remove the cookies when the centers still look slightly underdone.

Final Thoughts

These Sourdough Salted Peanut Butter Cookies are a delicious way to transform leftover sourdough discard into a bakery-worthy treat. The combination of creamy peanut butter, rich butter, warm vanilla, and a sprinkle of flaky sea salt creates cookies that are soft, chewy, and packed with flavor.

Perfect for sharing with family, gifting during the holidays, or simply enjoying with your favorite cup of coffee, this recipe is one you’ll want to make again and again. With simple ingredients, easy preparation, and incredible results, these cookies prove that sourdough discard can be the secret ingredient to unforgettable homemade baking. Enjoy every sweet, salty, and chewy bite!