Brown Butter Sourdough Peanut Butter Cookies
These Sourdough Peanut Butter Cookies are made with browned butter to emphasize their delicious nutty flavor.
Servings: 32 Cookies
Calories: 129kcal
Ingredients
- ½ cup unsalted butter
- ¾ cup creamy peanut butter
- ½ cup brown sugar
- ¼ cup granulated white sugar plus ¼ cup (50g) for rolling
- 1 cup sourdough discard room-temperature
- 1 egg yolk room-temperature
- 1 teaspoon vanilla extract
- 1 cup bread flour
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Instructions
- Slice the ½ cup unsalted butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. Once melted, the butter will begin to foam. Continue stirring/whisking for about 5-7 minutes, the butter will become a deep amber color. Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.
- In a large bowl add the browned butter, ¾ cup creamy peanut butter, ½ cup brown sugar, and ¼ cup granulated white sugar. Whisk until there are no lumps of brown sugar.
- Add the 1 cup sourdough discard, 1 egg yolk, and 1 teaspoon vanilla extract. Whisk together until smooth.
- Stir in the 1 cup bread flour, ½ teaspoon baking soda, and ¼ teaspoon kosher salt.
- Wrap the dough in wax paper and refrigerate for at least 2-3 hours.
- Preheat the oven to 350°F (180°C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.
- Place the remaining ¼ cup (50g) of sugar into a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart. Use a fork to make a crisscross indent on top of each.
- Bake for 12 to 14 minutes or until the edges are lightly browned but the center is still soft. Allow the cookies to cool for at least 5 minutes before transferring them to a wire rack to cool completely.
Notes
Use a kitchen scale to weigh your ingredients rather than the cup measurements.
Use room temperature butter, eggs, and sourdough discard. Chilled eggs or sourdough discard may cause some of the butter to re-solidify prematurely. To quickly bring the eggs to room temperature, place them in a bowl of warm water for 10-15 minutes.
Chill the dough for at least 2-3 hours before baking. Chilling allows the butter to firm up and the flour to absorb more liquid further solidifying the dough. If the dough is baked without chilling it first, the cookies will spread while baking and become thin, hard, and crispy.
Use a cookie scoop for evenly portioned cookies. Take the guesswork out of portioning cookies by using a cookie scoop to make sure each cookie is the same size. Alternatively, you could cut the block of cookie dough into even pieces with a knife. I find that this method saves me time.
Baking times for all recipes are only suggestions. The actual baking time will vary depending on your oven.
Allow the cookies to cool for 5 minutes before transferring them to a wire rack.
Storing: Baked cookies can be stored in an airtight container at room temperature for up to 4 days.
Nutrition
Serving: 1cookie | Calories: 129kcal | Carbohydrates: 11g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 63mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 6g | Vitamin A: 185IU | Calcium: 9mg | Iron: 0.2mg
