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Amish peanut butter cookies
5.0 from 3 votes

Amish Peanut Butter Cookies

Soft and chewy Amish peanut butter cookies, made with an Amish friendship sourdough starter & simple ingredients for a rich, classic flavor perfect for any occasion.

Prep Time 20 mins
Cook Time 14 mins
Resting time 45 mins
Course: Dessert
Cuisine: Chinese
Keyword: Amish peanut butter cookies
Servings: cookies

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Equipment

  • Large baking sheet
  • Parchment paper
  • Stand mixer or hand mixer
  • Measuring cups/food scale

Ingredients

For the Amish friendship sourdough starter

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

For the Amish peanut butter cookies

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

Instructions

Make the Amish friendship starter

  1. The evening before you make the cookies, mix the Amish starter ingredients (sourdough starter, milk, sugar, & flour) in a glass jar. It will be thicker in texture. Cover it loosely and allow it to rest overnight for 8-10 hours. It will double in size by the morning and be light and fluffy in texture.

  2. The following morning

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

  3. Next, mix in the peanut butter and egg until fully Incorporated.
  4. Stir in the Amish friendship sourdough starter and vanilla extract until combined.
  5. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  6. Gradually mix the dry ingredients into the wet ingredients until fully combined. If the dough seems too sticky add a little more flour.
  7. 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

  1. 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.
  2. 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.
  3. Gently press down each ball with a measuring cup or glass and use a fork to create a crisscross pattern.
  4. Once all of the cookies have been shaped, place the tray in the freezer for 10-15 minutes to harden the butter. This helps the cookies hold their shape.
  5. 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.
  6. 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.
  7. Amish peanut butter cookies last for 5 days in an airtight container on the counter.

Notes

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

Note: This recipe yields approximately 36 cookies, though the final count may vary based on the size of each scoop.

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