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!
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
- 100 grams unsalted butter softned
- 125 grams peanut butter see notes
- 100 grams sugar
- 100 grams brown sugar
- 1 egg
- 100 grams sourdough discard brought to room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 200 grams all-purpose flour
- 36 peanut butter cups of your choice
Instructions
- Cream the butter, peanut butter, and sugars together in a mixing bowl until light and fluffy.
- Then add the egg, vanilla extract, & 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, 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 this ice cream scooper and place them into each muffin cup and bake for 10 minutes. If you have an additional muffin pan, feel free to use it or you will need to bake the cookies in 2 batches.
- 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 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.
Notes
Peanut Butter: A natural peanut butter can be used but because it has a more liquid-like consistency, some additional flour will need to be added to the dough.
Nutrition
Serving: 1cookie | Calories: 150kcal | Carbohydrates: 22g | Protein: 4g | Fat: 12g | Cholesterol: 25mg | Sodium: 100mg | Sugar: 12g
