Brown Butter Sourdough Discard Peanut Butter Cookies
These brown butter peanut butter cookies are soft, chewy, and full of rich flavor, with a subtle tang from sourdough discard. They’re simple to make, use pantry ingredients, and feel just a little more special than your everyday cookie. I just love the combination of salty and sweet on my palate and my family loves them!
They’re the kind of cookie that feels a little elevated, but still simple enough to make on a regular day — which is exactly what I love in a recipe.
This is a great way to use up sourdough discard without overthinking it. You still get that subtle flavor, but in a simple, cozy recipe your family will actually eat.
Why You’ll Love These Brown Butter Peanut Butter Cookies
- Soft and chewy texture
- Rich, nutty brown butter flavor
- Slight tang from sourdough discard
- Simple pantry ingredients
- Perfect balance of sweet and salty
These brown butter peanut butter cookies are a great way to use sourdough discard while making a soft and chewy cookie that feels bakery-style but is easy enough for everyday baking.
Ingredients
Method
- In a small saucepan over medium heat, melt the butter. Continue cooking, stirring frequently, until it turns golden brown and smells nutty. Remove from heat and let it cool slightly.
- In a large bowl, combine the browned butter with the brown sugar and granulated sugar. Mix until combined.
- Mix in the peanut butter until smooth. Add the sourdough discard, egg, and vanilla extract. Stir until fully combined.
- In a separate bowl, whisk together the flour, baking powder, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Chill the dough for 30–60 minutes to help the cookies hold their shape and develop flavor.
- Preheat oven to 375°F. Scoop dough into balls (I did 4 oz portions) and roll each one in cinnamon sugar.
- Place on a parchment lined baking sheet and bake for 10–12 minutes, until edges are set and centers are soft.
- Let cookies cool on the baking sheet for a few minutes before transferring.
- Store in an airtight container for up to 4 days
- Dough can be refrigerated for up to 48 hours
- Freeze dough balls for later baking
Tips for Soft & Chewy Cookies
- Slightly under bake them, the edges will look crisp while the centers look moist.
- Chill the cookie dough for 2+ hours to enhance the flavor and texture.
- Melt the butter. If you’re not comfortable with preparing browned butter that’s ok! Melting the butter will still give you a chewy texture.
Final Thoughts
If you’re looking for a cookie that feels a little different but still familiar, this is one to try. It’s simple, cozy, and perfect for everyday baking. I hope you love them as much as we do.
If you’re trying to bake more at home and save money, you might also love my grocery budgeting tips.