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Peanut Butter Sourdough Cookies with Salted Candied Peanuts

Peanut Butter Sourdough Cookies with Salted Candied Peanuts

The sourdough discard naturally leavens the dough, imparting a soft, airy texture to these chewy peanut butter cookies.

The next time you feed your sourdough starter, don’t throw out the portion that’s removed (known as the sourdough discard); instead, reserve it to make cookies. The sourdough discard naturally leavens the dough, imparting a soft, airy texture to these chewy peanut butter cookies. I don’t add flour to the dough, which enhances the peanut butter flavor, and each cookie is rolled in salted candied peanuts for a salty-sweet crunch. All you need to complete this dessert is a cold glass of milk.

Peanut Butter Sourdough Cookies with Salted Candied Peanuts

Yields | 13 cookies |

Salted Candied Peanuts

  • ²⁄₃ cup sugar
  • ¼ tsp fine sea salt
  • ¼ cup water
  • 1 cup Spanish peanuts

Peanut Butter Sourdough Cookies

  • 2 cups light brown sugar
  • 2 large egg yolks
  • ½ cup sourdough discard
  • 1 tsp vanilla extract
  • ½ tsp kosher salt
  • 2 cups creamy peanut butter
  • flaky sea salt, for finishing

| Preparation – Salted Candied Peanuts | Line a baking sheet with a nonstick silicone baking mat or parchment paper. In a small saucepan, combine sugar, salt and water; set over medium-high heat and bring to a boil. Stirring occasionally, cook until sugar has dissolved and mixture has thickened into a syrup, 2 minutes. Remove from heat and stir in peanuts; continue to stir until nuts are coated and sugar begins to crystallize, 1 to 2 minutes. The nuts and the bottom of the pan will develop a coarse, powdery white coating.

Place saucepan back over medium-high heat and continuously stir until the crystallized sugar coating melts and caramelizes into a golden amber color, 3 to 4 minutes. (The saucepan will begin to smoke slightly as the sugar caramelizes.) Once caramelized, immediately scrape out peanuts onto the prepared baking sheet. With the back of a spoon, spread peanuts into an even layer and set on a wire rack to cool completely.

Once cool, place peanuts in the bowl of a food processor fitted with the blade attachment; pulse until peanuts are chopped into mostly fine pieces with some larger pieces scattered throughout. Pass peanuts through a fine-mesh strainer to sift out any dust; discard dust. Transfer peanuts to a small bowl; set aside.

| Preparation – Peanut Butter Sourdough Cookies | Preheat oven to 350°F. Line a large baking sheet with parchment paper.

In the bowl of a stand mixer fitted with the paddle attachment, cream together light brown sugar, egg yolks, sourdough discard, vanilla extract and salt until combined. Stop and scrape down the bowl as needed. Add peanut butter and mix to combine.

Using a 2½-ounce cookie scoop (approximately ¼ cup), portion out dough. Roll the top of each dough ball in candied peanuts until well coated and then place 2 inches apart on prepared baking sheet. Using the back of a drinking glass, gently flatten each to ½ inch thick. Bake cookies until lightly puffed and golden brown, 16 minutes. Remove from oven and lightly sprinkle each cookie with flaky sea salt. Set on wire rack to cool completely. Store cookies in an airtight container at room temperature for up to 3 days.

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Teresa Floyd is a Kansas City-based food writer, editor for the online food publication feedfeed and contributing monthly columnist for Feast Magazine’s Sugar Rush. Find her current creations on Now, Forager, a pastry blog featuring seasonal desserts.

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