Discard Peanut Butter Cookies

Sweet, salty, and gently tangy — these rich peanut butter cookies are a discard-friendly take on the iconic treat, with the perfect balance of chew and crunch.

At a Glance

• Loaf Style: Cookie

• Skill Level: Beginner

• Total Time: ~35 minutes

• Prep Time: ~10 minutes

• Yield: ~18–20 cookies

• Hydration: N/A

• Bake Temp: 350°F / 175°C

• Baking Vessel: Parchment-lined sheet pan

Ingredients

• 100g sourdough discard (unfed)

• 100g smooth peanut butter

• 100g brown sugar

• 50g granulated sugar

• 60g unsalted butter, softened

• 1 large egg

• ½ tsp vanilla extract

• ½ tsp baking soda

• ¼ tsp fine sea salt

• Optional: extra granulated sugar for rolling

Instructions

Make the Dough
1. Preheat oven to 350°F / 175°C. Line a baking sheet with parchment paper.
2. In a mixing bowl, cream together butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
3. Add egg, sourdough discard, and vanilla. Mix until well combined.
4. Stir in baking soda and salt, then gradually mix in the flour until a soft, scoopable dough forms.

Shape & Bake
5. Scoop out ~1½ tbsp portions of dough and roll into balls. Optional: roll each in granulated sugar.
6. Place on baking sheet, spaced apart. Gently press each ball with the tines of a fork in a crisscross pattern.
7. Bake for 10–12 minutes, or until edges are golden and centers are just set.
8. Let cool on the tray for 5 minutes before transferring to a wire rack.

Visual Cues

• Fork marks should be visible on top.

• Centers soft and slightly puffed, edges lightly crisped and golden.

Why This Works

Sourdough discard brings subtle tang and chew to the cookies, balancing the richness of peanut butter and butter. The sugar coating adds just the right crunch, while the soft center keeps them irresistibly moreish.