Sourdough Peanut Butter Criss Cross Cookies
These award winning Sourdough Peanut Butter Cookies are lower in sugar than most recipes, and are great for discard starter!
Servings: 60 cookies
Calories: 83kcal
Ingredients
- 1 cup butter at room temperature
- 1 cup brown sugar
- 2 large eggs slightly beaten
- 1 1/2 teaspoon vanilla extract
- 1/2 cup sourdough discard starter unfed
- 1 1/2 cups peanut butter
- 2 1/4 all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
Instructions
- Preheat oven to 350°F.
- Cream together the butter and brown sugar.
- Beat in the eggs, one at a time.
- Add the vanilla, sourdough starter, and peanut butter and beat again.
- Mix the remaining dry ingredients thoroughly and add to the batter.
- Beat for 2 minutes on medium speed.
- Use 2 spoons or a cookie scoop to make balls of dough on cookie sheets.
- Use a fork and press it into the dough horizontally and vertically.
- Bake for 12 to 15 minutes.
Notes
The dough should be stiff, but if it cracks, add some milk a tablespoon at a time to thin it out a little.
Nutrition
Serving: 1cookie | Calories: 83kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 124mg | Potassium: 50mg | Fiber: 1g | Sugar: 4g | Vitamin A: 102IU | Calcium: 12mg | Iron: 1mg