Sourdough Peanut Butter Cookies with Fresh Milled Flour
Nothing beats a classic cookie, and these Sourdough Peanut Butter Cookies bring that old fashioned flavor to life. Complete with the signature crosshatch pattern, they have a comforting, timeless appeal. They bake with perfectly crispy edges and soft, chewy centers in every bite. Made with fresh milled flour and sourdough, they offer rich peanut butter flavor with a wholesome twist.
Ingredients
Dry Ingredients
- 187 g soft white wheat 1 1/2 cup
- 1 tsp baking powder
Wet Ingredients
- 113 g butter 1/2 cup softened to room temperature
- 200 g brown sugar 1 cup
- 200 g cane sugar 1 cup
- 250 g peanut butter 1 cup
- 125 g sourdough starter 1/2 cup active or discard
- 1 egg
- 5 g vanilla extract 1 tsp
Instructions
Making the Sourdough Peanut Butter Cookies
- Start by milling your flour. Soft white wheat works best for these cookies. Then whisk together the flour and baking soda. Set the dry ingredients aside while you prepare the wet ingredients.
- In the bowl of a stand mixer, add the room-temperature butter and both sugars. Cream them together on medium speed for about two minutes. The mixture should look light and fluffy. Alternatively, you can cream the butter and sugars by hand.
- Add the peanut butter ad mix until well combined. Next, add the egg, sourdough starter, and vanilla extract. Scrape down the sides of the bowl as needed. Continue mixing for two to three minutes, until the dough looks smooth, soft, and well blended.
- Gradually add the dry ingredients to the wet ingredients while the mixer runs on low speed. Add the flour mixture slowly to prevent overmixing. Stop mixing when the flour is just incorporated. Overmixing at this stage can create dense cookies.
- Next, scoop the cookie dough using a cookie scoop. Place the dough balls on a cookie sheet with a lid. Use a fork to press the cookies down with a crisscross pattern. Refrigerate the dough for at least 30 minutes before baking. Chilling helps the cookies hold their shape. For a longer sourdough ferment and deeper flavor, refrigerate the dough overnight. If you prefer to roll the cookies by hand, chill the dough for 30 minutes first to make shaping easier.
Baking the Sourdough Peanut Butter Cookies
- When you are ready to bake, preheat the oven to 350°F. Line two baking sheets with parchment paper. Then place the chilled cookie dough balls on the prepared sheets, spacing them at least two inches apart. Bake the cookies for 10 to 12 minutes. The edges should look set and slightly browned, while the centers remain soft.
- Finally, remove the baking sheets from the oven. Let the Sourdough Peanut Butter Cookies cool on the pan for five minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
For a longer ferment, cover the cookie balls and place it in the refrigerator overnight or up to 2 days. This allows the sourdough to develop more flavor and supports easier digestion.
To freeze for later, flash freeze on a pan, then transfer to a freezer bag to bake later. When ready to bake simply place them on a pan straight from the fridge or freezer and bake. If baking from frozen you may need to add 5 minutes to the bake time.