Sourdough Peanut Butter Blossoms are thick, chewy, and full of peanut butter goodness. This easy and classic Christmas cookie recipe got an update with the help of sourdough discard. Rolled in sugar for an extra crunch and topped with a Hershey Kiss.
Your Christmas cookie tray will be elevated to new heights with this delightful twist this holiday season– Sourdough Peanut Butter Blossom Cookies.
Our go-to dessert around Christmas time has to be cookies, but especially sourdough cookies! My family and I will be baking Soft and Chewy Sourdough Gingerbreadman Cookies, Easy Sourdough Thumbprint Cookies, and Melt-in-your-mouth Sourdough Snowball Cookies! And just like all of those delightful cookies, these classic peanut butter blossoms take on a whole new dimension with the help of sourdough discard! The slightly tangy flavor in this beloved cookie will create a cookie exchange masterpiece that will steal the spotlight on any festive cookie plate.
Picture the perfect balance of nutty richness from creamy peanut butter and the subtle tanginess of sourdough starter. It results in a flavor that is both comforting and uniquely sophisticated. Then each soft peanut butter cookie is topped with a sweet chocolate kiss for an extra bit of sweetness.
These cookies embody the essence of the holiday season, offering a warm and inviting aroma that fills your kitchen with the spirit of Christmas.
But what truly sets these cookies apart is not just their exquisite flavor, but also their simplicity in preparation. Even if you’re new to baking, these cookies are a breeze to make, ensuring that you can effortlessly contribute the best peanut butter blossoms to your holiday gatherings.
As you embark on the joyous tradition of baking during the holiday season, let these Sourdough Peanut Butter Blossom Cookies be the star of your cookie exchange and the highlight of your best Christmas cookie assortment.
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Why You’ll Love This Recipe:
Easy Recipe
Sourdough Peanut Butter Cookies is a fairly straightforward cookie recipe. Made with simple ingredients that can be combined in a wink. Chill the dough so that they don’t spread while being baked. Then roll in sugar, bake, and top with chocolate kisses for an easy and delicious Christmas cookie.
Flavor
Chocolate and peanut butter lovers won’t be able to get enough of these peanut blossoms. With a pronounced peanut butter flavor and sweet candy kiss, it’s a match made in heaven. The addition of sourdough discard just makes it even more a perfect cookie.
Texture
These peanut butter kiss cookies will surely be a hit, not only for their sweetness and flavor but for their soft and chewy texture. The definition of a delicious cookie.
Ingredients
Flour – I used All-purpose flour for this sweet cookie recipe.
Leaveners – Baking soda and baking powder will give the perfect lift to these cookies. Double-check that these ingredients aren’t expired!
Salt – Any unrefined salt will do, but my favorite is Redmond’s unrefined salt for some extra minerals!
Unsalted Butter – Use room temperature butter for easy mixing.
Sugar – A combination of white and light brown sugar brings the perfect sweetness and caramel-like flavors to these cookies.
Egg – Adds moisture to this chewy sourdough peanut butter cookie recipe.
Sourdough Starter Discard – I prefer to use sourdough discard that is no older than a week for sweet recipes like these Sourdough Peanut Butter Blossom Cookies.
Creamy Peanut Butter – For the best results, opt for processed peanut butter like Jiff or Skippy. For a peanut-free version, substitute with sunflower seed butter.
Vanilla – Use vanilla extract over imitation for the best flavor.
Hershey’s Kisses – I also include a few other variations that you can try below!
Supplies
Plastic Wrap
Cookie Scoop
Wire Rack
How to Make Sourdough Peanut Butter Blossoms
In a large bowl, whisk together the flour, baking soda, baking powder, and salt. Set to the side.
To the bowl of a stand mixer with the paddle attachment, cream the room-temperature butter and both sugars at medium speed, about 2-3 minutes.
Then, add the egg, sourdough discard, creamy peanut butter, and vanilla. Mix until smooth and combined.
Gradually add the dry ingredients while mixing on low speed. Stop to scrape the sides of the bowl when necessary.
Wrap the cookie dough in plastic wrap and chill in the fridge for at least 4 hours or overnight.
Once ready, preheat the oven to 350 degrees F and line a rimmed cookie sheet with parchment paper. With a cookie scoop or hands, roll a heaping Tablespoon of peanut butter cookie dough into a round ball. Roll each dough ball in 1/2 cup of granulated sugar and place on the prepared baking sheet about 2 inches apart. I bake 12 at a time.
Bake for 9-11 minutes, or until the cookie is cracking and the bottoms are just turning golden brown. Remove the sourdough peanut butter blossom cookies from the oven and place a Hershey Kiss in the center of each cookie.
Gently place the chewy peanut butter cookies on a cooling rack to cool.
Once they’ve cooled slightly, serve them with a cold glass of milk and enjoy!
Variations
If you’re looking to add an even greater twist to this classic cookie recipe, instead of topping them with Caramel Kisses, Hugs, or mini Peanut Butter Cups!
For a little bit of extra festive color, roll each dough ball in colored sugar like red and green instead of white!
How to Store
Once the cookies have cooled to room temperature and the Kisses have set, store the cookies in an airtight container for 5-7 days.
FAQs:
Can I make Sourdough Peanut Butter Blossoms with other nut butter, like almond butter?
For the best results, I recommend using processed peanut butter, like Jiff or Skippy, rather than natural peanut butter. However, you still can opt for other peanut butter options, especially sunflower seed butter for a nut-free option.
How do I keep Sourdough Peanut Butter Blossoms from spreading while baking?
The cookie dough must be chilled for at least 4 hours in the fridge before baking. This is a soft dough, and if it is not chilled properly, the dough will spread while being baked.
Can I freeze the cookie dough?
Yes! For ease, I suggest rolling the cookie dough into balls and storing them in a freezer-safe bag for up to a few months. Before baking, thaw back to room temperature and bake.
Happy baking!
More Recipes Like This:
Soft and Chewy Sourdough Gingerbreadman Cookies
Easy Sourdough Thumbprint Cookies
Melt-in-your-mouth Sourdough Snowball Cookies
Sourdough Peanut Butter Blossoms (Discard Recipe)
Sourdough Peanut Butter Blossoms are thick, chewy, and full of peanut butter goodness. These easy and classic Christmas cookie recipe got an update with the help of sourdough discard. Rolled in sugar for an extra crunch and topped with a Hershey Kiss.
Ingredients
- 1 1/2 cups all-purpose flour (210g)
- 3/4 teaspoon baking soda (5g)
- 1/2 teaspoon baking powder (3g)
- 1/2 teaspoon salt (3g)
- 1/2 cup light brown sugar (120g)
- 1/2 cup white sugar (120g)
- 5 Tablespoon butter, room temperature
- 1/4 cup sourdough discard (70g)
- 1/2 cup creamy peanut butter
- 1 large egg
- 1 teaspoon vanilla extract (4g)
- Hershey Kisses
Instructions
1. In a large bowl, whisk together 1 1/2c flour, 3/4 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set to the side.
2. To the bowl of a stand mixer with the paddle attachment, cream 5T room-temperature butter, 1/2 c brown sugar, and 1/2 c white sugar at medium speed, about 2-3 minutes.
3. Then, add the egg, 1/4 c sourdough discard, 1/2 c creamy peanut butter, and 1 tsp vanilla. Mix until smooth and combined.
4. Gradually add the dry ingredients while mixing on low speed. Stop to scrape the sides of the bowl when necessary.
5. Wrap the cookie dough in plastic wrap and chill in the fridge for at least 4 hours or overnight.
6. Once ready, preheat the oven to 350 degrees F and line a rimmed cookie sheet with parchment paper. With a cookie scoop or hands, roll a heaping Tablespoon of peanut butter cookie dough into a round ball. Roll each dough ball in 1/2 cup of granulated sugar and place on the prepared baking sheet about 2 inches apart. I bake 12 at a time.
7. Bake for 9-11 minutes, or until the cookie is cracking and the bottoms are just turning golden brown. Remove the sourdough peanut butter blossom cookies from the oven and place a Hershey Kiss in the center of each cookie.
8. Gently place the chewy peanut butter cookies on a cooling rack to cool.
9. Once they've cooled slightly, serve them with a cold glass of milk and enjoy!
Notes
Variations
If you're looking to add an even greater twist to this classic cookie recipe, instead of topping them with Caramel Kisses, Hugs, or mini Peanut Butter Cups!
For a little bit of extra festive color, roll each dough ball in colored sugar like red and green instead of white!
How to Store
Once the cookies have cooled to room temperature and the Kisses have set, store the cookies in an airtight container for 5-7 days.
FAQs:
Can I make Sourdough Peanut Butter Blossoms with other nut butter, like almond butter?
For the best results, I recommend using processed peanut butter, like Jiff or Skippy, rather than natural peanut butter. However, you still can opt for other peanut butter options, especially sunflower seed butter for a nut-free option.
How do I keep Sourdough Peanut Butter Blossoms from spreading while baking?
The cookie dough must be chilled for at least 4 hours in the fridge before baking. This is a soft dough, and if it is not chilled properly, the dough will spread while being baked.
Can I freeze the cookie dough?
Yes! For ease, I suggest rolling the cookie dough into balls and storing them in a freezer-safe bag for up to a few months. Before baking, thaw back to room temperature and bake.
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