Sourdough Discard Peanut Butter Blossoms
An easy recipe for Sourdough Discard Peanut Butter Blossoms. A great way to use up some of your sourdough discard for a classic holiday cookie!
Servings: 32 cookies
Calories: 141kcal
Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar packed
- ¼ cup unsalted butter softened
- ½ cup creamy peanut butter
- 133 grams (about ½ cup) sourdough discard unfed, at room temperature
- 1 egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- Hershey's Kisses for topping
- Sprinkles optional
Instructions
- Preheat oven to 375°F.
- In the bowl of a stand mixer fitted with the paddle attachment*, mix the granulated sugar, light brown sugar, and softened butter. Add the peanut butter, sourdough discard, egg and vanilla extract, mixing on medium speed until smooth and combined.
- Add the flour, baking soda and salt and mix until no dry spots remain.
- Use a cookie scoop to divide the dough into 1 Tablespoonfuls, then roll each into a ball between your palms. Roll each dough ball in granulated sugar (or sprinkles, if using) to coat, then place on a lightly greased baking sheet, about 2 inches apart.
- Bake for 8-10 minutes until slightly golden. Remove from the oven, and let sit for 2-3 minutes, then press a Hershey's Kiss in the center of each cookie while the cookie is still warm. Transfer the cookies to a cooling rack to cool fully.
Video
Notes
*You do not need to use a stand mixer to make this recipe. You can also use a large mixing bowl and a hand-held mixer.
Nutrition
Calories: 141kcal | Carbohydrates: 19g | Protein: 3g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 100mg | Potassium: 36mg | Fiber: 1g | Sugar: 13g | Vitamin A: 52IU | Calcium: 28mg | Iron: 0.5mg
