Renewing your spirit one bite at a time

Sourdough Peanut Butter Cup Cookies


sourdough peanut butter cup cookies

Sourdough peanut butter cup cookies are a unique and delicious twist on the original version of this treat. This is a great way to use your sourdough discard that adds an extra depth of flavor to these delectable little cookies. They are chewy and gooey on the inside and have the slightest crispiness on the outside. The sourdough starter gives a balance between sweet and salty. Sourdough peanut butter cups are the perfect treat for any peanut butter lover looking to spice up their baking game!

sourdough peanut butter cups

Are sourdough peanut butter cup cookies healthy?

Anytime one adds sourdough to a recipe, especially a sweet one, it offers some potential health benefits.

One of the main benefits of using sourdough when baking is that it may improve the digestibility of the finished product. Sourdough is created through a process of fermentation, during which the yeast and bacteria in the starter break down the starches and proteins in the flour. This process can create a more easily digestible product that is easier on the digestive system. Additionally, sourdough has a lower glycemic index compared to traditional baked goods, which means it may cause a slower and steadier rise in blood sugar levels.

Sourdough also tends to have a more complex flavor profile than traditional baked goods, due to the fermentation process. This means that you may not need to use as much added sugar to achieve the desired level of sweetness, potentially reducing the overall sugar content of the recipe.

At the end of the day, a cookie is still a cookie and although it may not be the healthiest option, making one at home with sourdough is certainly a better choice.

sourdough peanut butter cups in muffin tray

Will these cookies be sour?

No, not at all! You will not taste the actual sourdough, but instead, it balances the sweetness and savory quite well. It makes the cookie less sweet while adding an extra depth of flavor. It enriches the peanut butter cookie, making it incredibly satisfying.

Let’s talk about peanut butter cups

Feel free to use any peanut butter cup you desire. I personally use Justin’s Original mini peanut butter cups, both dark and milk chocolate. I like this brand for it having cleaner ingredients than most on the market, while still maintaining a great flavor.

You can also omit the use of peanut butter cups and simply bake these as peanut butter cookies. Additionally, you can add mini peanut butter cups, M&M’s, or chocolate chips. Have fun with this recipe and get creative if you’d like!

sourdough peanut butter cups

How to make sourdough peanut butter cup cookies

Ingredients:

  • 1/2 cup of unsalted butter, melted
  • 1/2 cup of peanut butter
  • 1/2 cup sugar
  • 1/2 cup of coconut sugar (or brown sugar)
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 cup sourdough starter (discard or recently fed)
  • 36 peanut butter cups

You will need:

  • 24 mini-cup muffin pan (larger or smaller is ok, you will need to make 2 batches of these as the recipe calls for 36 cookies)
  • mixing bowls
  • measuring cups and spoons
  • electric hand mixer

Mix the wet & dry ingredients

  1. In a medium bowl, whisk together the flour, baking powder, and salt.
  2. In a separate medium bowl, cream together the butter. sugar, and coconut sugar.
  3. Then add the egg, vanilla extract, sourdough starter, and peanut butter. Mix well until smooth and creamy.
  4. Lastly, slowly add the dry mixture to the wet mixture, and mix until everything is combined.
  5. Cover the dough with plastic wrap and refrigerate for 1 hour or up to 24 hours.
sourdough peanut butter cookies dough - Combine both mixtures and refrigerate
Combine both mixtures and refrigerate

Shape & Bake

  1. Once ready to bake, preheat the oven to 375 degrees F and spray your muffin pan with non-stick oil (I use avocado oil).
  2. Roll the dough into 1-inch balls using your hands, a spoon, or I use this ice cream scooper and place them into each muffin cup. If you have an additional muffin pan, feel free to use it or you will need to bake the cookies in 2 batches.
  3. Bake for 10 minutes.
  4. Once complete, remove from the oven and immediately press the peanut butter cups into each dough ball.
  5. Let the cookies rest for 5-10 minutes in the pan before removing to a cooling rack or enjoying them immediately!
  6. Any leftover sourdough peanut butter cup cookies can be stored in an airtight container at room temperature for 1 week.
sourdough peanut butter cup cookies
sourdough peanut butter cup cookies
sourdough peanut butter cup cookies
Print Recipe
5 from 2 votes

Sourdough Peanut Butter Cup Cookies

Looking for a unique twist on traditional peanut butter cup cookies? Try these delicious sourdough peanut butter cup cookies, made with sourdough discard for an extra depth of flavor!
Prep Time15 minutes
Cook Time10 minutes
Resting time1 hour
Course: Dessert
Servings: 36 cookies
Calories: 150kcal

Equipment

  • 1 24 cup mini muffin pan (larger or smaller is fine, the cookies will need to be baked in 2 batches)
  • Mixing bowls
  • Measuring cups and spoons
  • electric hand mixer

Ingredients

  • 1/2 cup unsalted butter melted
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup coconut sugar or brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cups flour
  • 1 cup sourdough starter discard or recently fed
  • 36 peanut butter cups of your choice

Instructions

  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a separate medium bowl, cream together the butter. sugar, and coconut sugar.
  • Then add the egg, vanilla extract, sourdough starter, and peanut butter. Mix well until smooth and creamy.
  • Lastly, slowly add the dry mixture to the wet mixture, and mix until everything is combined.
  • Cover the dough with plastic wrap and refrigerate for 1 hour or up to 24 hours.
  • Once ready to bake, preheat the oven to 375 degrees F and spray your muffin pan with non-stick oil (I use avocado oil).
  • Roll the dough into 1-inch balls using your hands, a spoon, or I use an ice cream scooper and place them into each muffin cup.
    If you have an additional muffin pan, feel free to use it or you will need to bake the cookies in 2 batches.
  • Bake for 10 minutes.
  • Once complete, remove from the oven and immediately press the peanut butter cups into each dough ball.
  • Let the cookies rest for 5-10 minutes in the pan before removing to a cooling rack or enjoying them immediately!
  • Any leftover sourdough peanut butter cup cookies can be stored in an airtight container at room temperature for 1 week.

Nutrition

Serving: 1cookie | Calories: 150kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Cholesterol: 25mg | Sodium: 100mg | Sugar: 12g

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