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!

Are sourdough peanut butter cup cookies healthy?

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 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 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!

What kind of peanut butter should I use?

Using natural peanut butter in this cookie recipe may result in a dough that is slightly wetter than expected. Natural peanut butter typically has more of a liquid consistency due to its higher oil content, which can affect the texture of the dough. To compensate for this, you may need to add more flour to achieve the desired consistency.

On the other hand, using a more processed peanut butter, like Skippy, usually works well because its consistency is thicker and more uniform, helping to maintain the dough’s texture without requiring additional adjustments.

How to make sourdough peanut butter cup cookies

Ingredients:

100 grams of unsalted butter (softened)
125 grams of peanut butter (see notes)
100 grams of sugar
100 grams of brown sugar
1 egg
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon salt
200 grams of all-purpose flour
100 grams of sourdough discard (brought to room temperature)
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

Cream the butter, peanut butter, and sugars together in a mixing bowl until light and fluffy.

Then add the egg, vanilla extract, and sourdough starter. Mix well until smooth and creamy.

Whisk together the flour, baking powder, and salt in a separate bowl.

Slowly add the dry mixture to the wet mixture until everything is combined.

Cover the dough with plastic wrap and refrigerate for 1 hour or up to 24 hours.

sourdough peanut butter cup cookie dough

Shape & Bake

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 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.

Place each 1-inch dough ball into the muffin pan

Bake for 10 minutes.

Once complete, remove from the oven and immediately press the peanut butter cups into each dough ball.

Once baked, press the peanut butter cup into each dough ball

Let the cookies rest for 5-10 minutes in the pan before removing to a cooling rack to cool completely before enjoying.

Any leftover sourdough peanut butter cup cookies can be stored in an airtight container at room temperature for 1 week.

More sourdough dessert recipes

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5 from 3 votes