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There are few things more comforting than the smell of homemade peanut butter cookies baking in the oven, but adding rich browned butter and sourdough discard takes this classic cookie to an entirely new level. The browned butter gives these cookies a deep caramel-like flavor with hints of toasted hazelnuts, while the peanut butter keeps them perfectly rich and tender. Sourdough discard adds a subtle depth without making the cookies taste sour, creating a bakery-style cookie that’s soft in the center, lightly crisp around the edges, and impossible to eat just one.
Whether you’re looking for another delicious way to use your sourdough discard or simply craving an old-fashioned peanut butter cookie with a homemade twist, these Sourdough Brown Butter Peanut Butter Cookies are sure to become a family favorite.
Why You’ll Love This Recipe
Uses leftover sourdough discard
Rich nutty flavor from browned butter
Soft, chewy centers Crisp golden edges
Easy to make with pantry staples
No mixer required
Great for freezing
Perfect for holiday cookie trays
Ingredient
3 cups all-purpose flour
½ teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder (optional for fluffier cookies)
226 g browned butter, cooled to room temperature
1½ cups creamy peanut butter
1 cup cane sugar
1 whole egg
1 egg yolk
½ cup active or discard sourdough starter
1 tablespoon vanilla extract
A full ingredient list with exact amounts can be found in the recipe card below
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Tools You May Need
Mixing bowls
Cookie scoop
Baking sheet
Parchment paper
Cooling rack
Fork
How to Brown Butter
Place the butter in a light-colored saucepan over medium heat. Stir frequently as the butter melts. It will begin to foam before the milk solids sink to the bottom and turn a beautiful golden brown. Once the butter smells rich and nutty, immediately remove it from the heat and allow it to cool until it reaches room temperature before making the cookie dough.
How to Make Sourdough Brown Butter Peanut Butter Cookies
Step 1
Brown the butter and allow it to cool completely to room temperature.
Step 2
In a large mixing bowl combine sugar, eggs, sourdough starter,peanut butter and extract. Whisk till fully combined.
Step 3
Grab another mixing bowl and scoop out flour,baking soda, and salt. Mix together well and pour into bowl with wet ingredients.
Step 4
With a spatula, fold in the wet and dry ingredients gently till you can’t see any dry bits, and it looks and feels a soft like cookie dough.
Step 5
Pinch or scoop out dough and roll into a ball in your palms. Place on a sheet pan with parchment paper.
Step 6
Using a fork, gently press the dough in one direction, then again in the opposite direction to create the classic crisscross peanut butter cookie pattern.
Step 7
Roll the dough into balls and place onto a parchment-lined baking sheet.
Using a fork, gently press the dough in one direction, then again in the opposite direction to create the classic crisscross peanut butter cookie pattern.Cover and refrigerate for 15 minutes if you like them fluffy.
Step 8
In a preheated oven at 350℉ bake for 10-12 minutes till cookies are deep golden brown.
Step 9
Once done remove cookies from oven let cool off completely. Serve with a tall glass of milk and enjoy!
Tips for the Best Cookies
- Cool the browned butter before mixing.
- Measure flour correctly using the spoon-and-level method.
- Chill the dough for thicker cookies.
- Do not overbake—the cookies continue cooking as they cool.
- Use creamy peanut butter for the best texture.
- Let the cookies cool completely before storing.
Storage
Store in an airtight container for up to 5 days.
Freeze baked cookies for up to 3 months.
Cookie dough can also be frozen before baking.
Recipe Variations
Roll in cane sugar before pressing with the fork.
Stir in chocolate chips.
Add chopped roasted peanuts.
Sprinkle flaky sea salt on top before baking.
Drizzle with melted chocolate.
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Troubleshooting
My cookies spread too much.
- Chill the dough.
- Make sure the browned butter isn’t warm.
- Measure flour accurately.
My cookies are dry.
- Overmeasuring flour can dry out the dough.
- Avoid overbaking.
My cookies didn’t spread.
- Skip chilling.
- Flatten the dough slightly before baking.
My cookies are crumbly.
- Make sure the egg and sourdough starter are fully incorporated.
- Don’t overmix the flour.
My fork sticks to the dough.
Lightly dip the fork in sugar before pressing.
Why do my peanut butter cookies crack?
Small cracks are normal and give homemade peanut butter cookies their classic appearance.
Recipe FAQ
Can I use sourdough discard?
Yes! Active starter or sourdough discard both work well in this recipe.
Why brown the butter?
Browned butter develops toasted milk solids that create a richer, nuttier flavor than regular melted butter.
Can I freeze the cookie dough?
Yes. Freeze portioned dough balls for up to three months and bake straight from frozen, adding 1–2 extra minutes to the baking time.
Do I have to chill the dough?
No. Chilling creates thicker cookies, while baking immediately produces thinner cookies with more spread.
Can I use natural peanut butter?
Creamy commercial peanut butter provides the most consistent texture. Natural peanut butter may create a drier or more crumbly cookie because the oil separates.
Can I make these ahead of time?
Yes. The dough can be refrigerated overnight for even deeper flavor.
If you try this recipe and love it, I would love it if you could come back and give it 5 stars!⭐ Tag me on Instagram @ourlovedhomeliving.
Sourdough Brown Butter Peanut Butter Cookies
Equipment
- 2 Mixing bowls
- 1 Cookie scoop
- 2 Baking sheet
- Parchment paper
- 2 Cooling rack
- 1 Fork
Ingredients
- 1 cup all-purpose flour
- ½ tsp salt
- 1 tsp baking soda
- 1 tsp Baking Powder (optional for fluffier cookies)
- 226 grams browned butter cooled to room temperature
- 1½ cups peanut butter creamy
- 1 cup cane sugar
- 1 whole egg
- 1 egg yolk
- ½ cup active or discard sourdough starter
- 1 tbsp vanilla extract
Instructions
- Brown the butter and allow it to cool completely to room temperature.
- In a large mixing bowl combine sugar, eggs, sourdough starter,peanut butter and extract. Whisk till fully combined.
- Grab another mixing bowl and scoop out flour,baking soda, and salt. Mix together well and pour into bowl with wet ingredients.
- With a spatula, fold in the wet and dry ingredients gently till you can't see any dry bits, and it looks and feels a soft like cookie dough.
- Pinch or scoop out dough and roll into a ball in your palms. Place on a sheet pan with parchment paper.
- Using a fork, gently press the dough in one direction, then again in the opposite direction to create the classic crisscross peanut butter cookie pattern.
- Cover and refrigerate for 15 minutes if you like them fluffy.
- In a preheated oven at 350℉ bake for 10-12 minutes till cookies are deep golden brown.
- Once done remove cookies from oven let cool off completely. serve with a tall glass of milk and enjoy!
Notes
Recipe Tips
- Cool the browned butter completely. If it’s still warm, your cookie dough will be too soft and the cookies may spread more than you’d like.
- Use creamy peanut butter for the most consistent texture. Natural peanut butter can make the dough more crumbly because the oils separate.
- Measure your flour correctly. Spoon the flour into your measuring cup and level it off with a knife to avoid dry cookies.
- Chill the dough for thicker cookies. A quick 15-minute chill helps the cookies hold their shape. If you prefer thinner, crispier cookies, bake them right away.
- Don’t skip the fork pattern. The classic crisscross not only gives peanut butter cookies their signature look but also helps them bake evenly.
- Avoid overbaking. The centers should still look slightly soft when you remove them from the oven. They’ll continue to set as they cool, giving you perfectly soft and chewy cookies.
- For even-sized cookies, use a medium cookie scoop so they all bake at the same rate.
- Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to prevent them from breaking apart.
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