Sourdough Peanut Butter Cookies

Ingredients

• 1 cup unsalted butter (melted and cooled until no longer warm to the touch )
• 1 cup light brown sugar (firmly packed)
• ¾ cup granulated sugar
• 1 cup creamy peanut butter
• ½ cup sourdough discard
• 2 large egg yolks
• 2 teaspoons vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon table salt
• Coarse sugar for sprinkling (see note)

Steps

1. 1

   Preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.

2. 2

   In a large mixing bowl, combine butter, sugars, and peanut butter and stir well.

3. 3

   Add sourdough discard, egg yolks, and vanilla extract and stir until mixture is uniform.

4. 4

   In a separate, medium-sized mixing bowl, whisk together flour, baking soda, baking powder, and salt.

5. 5

   Gradually add dry ingredients to the wet and stir until thoroughly combined. Be sure to scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are combined.

6. 6

   Scoop dough by 2 Tablespoon-sized scoops (38g) and roll gently between your palms to create a smooth ball. Place on prepared baking sheet, spacing cookies at least 2” (5cm) apart. Sprinkle lightly with coarse sugar and use the tines of a fork to slightly press down on the surface of the cookie to make a criss-cross pattern (don’t smash the cookies down too far or they’ll be prone to being more dry and crumbly).

7. 7

   Transfer to center rack of 350F (175C) preheated oven and bake for 8-10 minutes. Cookies will still look slightly underbaked in the center when done. Allow them to cool completely on the baking sheet before removing and enjoying. Be careful to not overbake or they will be be dry.