Amish Peanut Butter Cookies

Amish Peanut Butter Cookies take a delightful twist with the addition of an Amish Friendship Sourdough Starter, creating a light and fluffy texture unlike any other. These cookies are perfectly sweetened, offering just the right balance of rich peanut butter flavor with a soft, melt-in-your-mouth crumb. The subtle tang from the starter enhances their depth, making them irresistibly delicious. Whether you’re sharing them with friends or enjoying a cozy treat, these cookies bring together tradition and homemade goodness in every bite.

What is an Amish Friendship Starter?

An Amish Friendship Bread starter is a fermented mixture that acts as the base for the bread, similar to a sourdough starter. It’s traditionally made with flour, sugar, and milk, which is left to ferment at room temperature over a few days. This fermentation process gives the bread its signature light, airy texture and mild sweetness.

The starter is often shared among friends, allowing others to continue the baking tradition. Some variations may also include yeast to help kickstart the fermentation process.

All of my Amish recipes are inspired by the classic friendship starter—this is my personal take on it however it is not the exact same method.

If you want to learn more about my variation on a classic check out this article!

Why I love this recipe

• Incredibly Light & Fluffy Texture – Thanks to the Amish Friendship Sourdough Starter, these cookies have an airy, almost cloud-like softness that makes them irresistibly tender.

• Depth of Flavor – The subtle tang from the starter enhances the rich peanut butter taste, creating a more complex, well-balanced sweetness.

• Easy & Foolproof – No complicated steps—just mix, scoop, and bake! The starter does the magic, making this recipe perfect for both beginners and experienced bakers.

• Perfectly Sweetened – These cookies strike the perfect balance between sweet and nutty, making them an ideal treat without being overpowering.

How to make Amish peanut butter cookies

Baker’s schedule: Make the Amish friendship starter the evening before you make the cookies.

Ingredients

For the Amish friendship sourdough starter:

• 20 grams of active sourdough starter
• 20 grams of sugar
• 100 grams of milk
• 100 grams of all-purpose flour

For the peanut butter cookies cookies:

• 200 grams Amish friendship sourdough starter (1 cup)
• 180 grams creamy or chunky peanut butter (3/4 cup)
• 113 grams unsalted butter, room temperature (1/2 cup)
• 200 grams light brown sugar, packed (1 cup)
• 1 large egg (room temperature)
• 5 grams vanilla extract (1 teaspoon)
• 250 grams all-purpose flour (2 cups)
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 100 grams granulated sugar (for rolling)
• coarse sugar for topping (optional)

Equipment

• Large baking sheet
• Parchment paper
• Food scale/ measuring cups and spoons
• Stand mixer or hand mixer

Instructions

• Begin by creaming the softened butter and sugar in a large mixing bowl. Beat together until light and fluffy.

• Next, mix in the peanut butter and egg until fully Incorporated.

• Stir in the Amish friendship sourdough starter and vanilla extract until combined.

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

• Gradually mix the dry ingredients into the wet ingredients until fully combined. If the dough seems too sticky add a little more flour.

• Cover the dough and place it into the fridge for 30-60 minutes. Amish peanut butter cookie dough can be refrigerated for up to 24 hours.

How to shape Amish peanut butter cookies

• When ready to shape and bake the peanut butter cookies line a large baking sheet with parchment paper and preheat the oven to 350 degrees F.

• Scoop 1-2 inch portions out and roll into a ball. Roll in the granulated sugar and place on the lined baking sheet. Ensure each cookie is spaced 1 to 2 inches apart on the baking sheet for even baking.

• Gently press down each ball with a measuring cup or glass and use a fork to create a crisscross pattern.

• Once all of the cookies have been shaped, place the tray in the freezer for 10-15 minutes to harden the butter.

• After they have chilled, bake for 11-14 minutes or until the edges are lightly golden. The centers may look slightly underbaked, but will firm as they cool.

• Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Optional: sprinkle some coarse sugar on the cookies.

• Amish peanut butter cookies last for 5 days in an airtight container on the counter.

More Amish recipes

• Amish Friendship Bread
• Double Chocolate Amish Bread
• White Chocolate Raspberry Amish Friendship Bread
• Gingerbread Amish Friendship Bread