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Chocolate, peanut butter and sourdough? Yes please! Chocolate Peanut Butter Sourdough Cookies are rich, fudgy and a unique take on using your sourdough discard in a decadant and delicious cookie.
A rich chocolate sourdough cookie filled with peanut butter chips and chocolate chips, these chocolate peanut butter cookies bake up with crispy edges and a soft and gooey middle – just like my Oatmeal Chocolate Chip Sourdough Cookies. If you love chocolate and peanut butter you’ve got to try this recipe!
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Why You’ll Love These Cookies
- Chocolate Peanut Butter Love: If you love chocolate and peanut butter, this cookie is for you with the perfect balance of rich chocolate and creamy peanut butter. Or make these sourdough chocolate peanut butter brownies with a similar flavor profile.
- Quick and Easy: Sometimes I just want a cookie right away – and these cookies fit the bill. They are so quick and easy – just like my no-chill sourdough sugar cookies.
- Use Your Sourdough Discard: I’m always looking for ways to use up my discard and adding it into sourdough cookie dough makes the perfect sweet treat. Or try these crispy sourdough crackers for a savory option.
Important Ingredients
- Sourdough Discard – To avoid a strong sourdough flavor, use sourdough discard that is fresh or no more than a day or two old. If you want to play up the tang in these peanut butter cookies, use discard that is a couple of days old and smells more sour.
- Cornstarch – I love adding a little cornstarch to my cookie dough for soft and tender cookies with crisp edges. Substitute with flour if you don’t want to use it.
- Cocoa Powder – Use a rich, dutched cocoa powder for the best chocolate flavor in these cookies. If you don’t have that on hand, a regular cocoa powder will work.
- Peanut Butter Chips & Semi-Sweet Chocolate Chips – A combination of these two mix-ins gives the perfect flavor balance for these fudgy peanut butter cookies.
See the recipe card for full information on ingredients and quantities
Substitutions
- Sourdough Discard: If you don’t have discard on hand, use ripe, active sourdough starter instead. You are not using the starter for any leavening benefit, but mainly for added moisture in this cookie.
- Butter: If you use salted butter instead of unsalted, you may want to decrease the salt a little in the dough.
- Chocolate Chips: I like semi-sweet chocolate in these cookies, but you can use milk chocolate if you prefer a sweeter/less chocolate forward flavor.
- Cocoa Powder: Rich, dutched cocoa powder is going to give the best flavor to these cookies. If you don’t have that on hand, a regular cocoa powder will work.
How to Make The Cookies
Mix and Shape Dough
Step 1: Beat the butter and sugars together for about 1 minute. Add the egg yolk and sourdough discard and whip until completely combined, scraping down the sides of the bowl as needed.
Step 2: Fluff together dry ingredients in a seperate bowl. Add to the butter mixture and mix together until a cohesive dough forms. Add semi-sweet chips and peanut butter chips to the dough.
Step 3: Mix the chips until dispersed throughout the dough. Pre-heat the oven to 375ºF convection.
Step 4: Scoop the dough into cookie dough balls.
Bake the Cookies
Step 5: Place cookie dough onto a parchment-lined baking sheet, about 12 cookies per sheet in a 3 by 4 grid.
Step 6: Bake cookies for 9-10 minutes until puffed up and the edges are a little crispy. Let cool 5 minutes on the baking sheet to set up before removing.
How to Store Leftovers
Let leftover sourdough cookies cool completely. Store cooled cookies in an airtight container for a few days or in the freezer for up to a couple of months. Pull them out of the freezer a few hours before you want to enjoy them so they can thaw at room temperature. Enjoy!
Amy’s Recipe Tip
To chill or not to chill? That is always the question when it comes to cookie dough. The truth with this recipe is that you can do either. If you want a thicker, chewier cookie, chill the dough balls for 20-30 minutes in the fridge. If you want delicious cookies right away, bake them right after you mix the dough – just make sure your oven is preheated!
Frequently Asked Questions
Yes. Scoop the cookie dough into balls. Place the dough balls in the refrigerator after mixing and let sit in the refrigerator overnight for up to a couple days. The longer the dough ferments, the more sour flavor the cookies can have, but they will also have more of the benefits from sourdough fermentation.
Yes! This cookie dough freezes very well. Scoop your cookie dough into balls and freeze on a baking sheet. Once the balls are frozen you can put them in a ziplock bag or airtight container. When you want to bake them, either add a few extra minutes to the bake time or stick them in the refrigerator the night before to thaw and bake the next day.
These are definitely on the thick and chewy side of cookies. If you want a thinner/crispier cookie, reduce the flour just a little bit. Bake at the same 375º convection and add a minute or two to the bake time.
I use the Reese’s Peanut Butter Chips that I find in my local grocery store. I’m linking them so you know which ones I buy, but they are typically more expensive online than they are in store, so check your local store!
More Sourdough Cookie Recipes
If you tried these Chocolate Peanut Butter Sourdough Cookies or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
Chocolate Peanut Butter Sourdough Cookies
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Ingredients
- 113 grams unsalted butter, about ½ cup
- 80 grams brown sugar, about 6 Tablespoons
- 80 grams granulated sugar, about 6 Tablespoons
- 1 egg yolk, about 20 grams
- 100 grams sourdough discard, scant 1/2 cup
- 120 grams all purpose flour, about 1 cup
- 25 grams cocoa powder, dutched or dark, about 1/4 cup
- 10 grams cornstarch, about 1 Tablespoon
- 3 grams baking powder, about 1/2 teaspoon
- 3 grams baking soda, about 1/2 teaspoon
- 3 grams salt, about 1/2 teaspoon
- 175 grams peanut butter chips, about 1 cup
- 175 grams semi-sweet chocolate chips, about 1 cup
Instructions
- To the bowl of a stand mixer using the paddle attachment (or using a hand mixer), beat the butter and sugars together about 1 minute until creamy. Add the egg yolk and sourdough discard and whip again on medium-high speed until completely combined and the mixture looks light and fluffy. Scrape down the sides of the bowl as needed and mix again until completely incorporated.
- To a small bowl whisk together flour, cocoa powder, cornstarch, baking powder, baking soda and salt. Add the dry ingredients into the bowl with the butter mixture and beat in the flour mixture until completely combined and a dough forms.
- Add in the peanut butter chips and chocolate chips. Mix until dispersed throughout the cookie dough.
- Scoop the dough into balls and place onto the baking sheet, about 35 grams per dough ball, 12 cookies at a time.
- Bake cookies at 375ºF convection for 9-10 minutes until cookies are puffed up and the edges are a little crispy. Let the cookies sit for about 5 minutes on the baking sheet to set up before removing and cooling. If your oven doesn't have a convection setting, preheat oven for 20 minutes and bake cookies at 400ºF for about 10-12 minutes.
- Repeat with the remaining cookie dough. Let cool and enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Do you think it would be possible to turn these in to cookie bars? I make your sourdough chocolate chip cookie bars all the time. We love them but these would be great as bars!
I think it is definitely worth trying! I bet they would be delicious. Happy baking!
How can I use creamy peanut butter instead of peanut butter chips for these cookies?
I would add the peanut butter when you are mixing up the dough. You might need to adjust your flour to compensate. Let me know how they turn out!
I’ve made these many times now because everyone absolutely loves them and I get requests to bake them all the time !
I’m so glad you love these cookies! Thank you for sharing your review.
For these Sourdough chocolate peanut butter cookies, can I use the whole egg rather than just the yolk? These sound yummy, just what I was looking for!
The dough may be a little too wet that way, so you’ll want to add a little extra flour if you do.
What is that cookie cutter device you are using in the Instagram reel of these cookies? Also, at what point in the process are you using this, and why?
That is a biscuit cutter. It can help cookies when you pull them out the oven if they aren’t in a uniform circle to go around the cookie right when it’s hot out of the oven and reform the edges into a circle. It just makes the cookie a circle. Definitely not needed, but a little hack if you want a uniform, circular cookie.
How would I adjust this recipe so I can make them without the egg? Usually I substitute applesauce. Would that work & if so how much would you suggest since only the yolk is used in the recipe?
I haven’t tried them that way, but I think it could work since the egg is such a small amount. Let me know if you do try it!
They were delicious and easy to make!
I’m so glad you loved this recipe! Thanks for sharing.
Absolutely INCREDIBLE!! I used discard from the refrigerator. This recipe was impressive and I felt like a pro!!
Thank you so much for sharing your recipes with us.
I’m so glad you loved this one! Thanks for sharing 🙂
A rare recipe on this site that I wouldn’t recommend. The cookies are very dry and I would rather make the version on the back of the Reese’s chip package.
Sorry you guys didn’t love this one.
For those cookies can I use peanut butter instead of chips.
I haven’t tried them that way, so I’m not sure how that would work out. I’m sorry!
I think can’t, I tried, the biscuits become too much oily
Thanks for reporting back. This recipe is specifically made for peanut butter chips, so subbing peanut butter would change the consistency. Sorry they didn’t turn out well.
We love this recipe! The chocolate and peanut butter combination is one of my favorites.
So delicious 🤤
Glad you loved it!