Sourdough Peanut Butter Blossoms Cookies Recipe

Sourdough Peanut Butter Blossom cookie on a wire rack

Sourdough Peanut Butter Blossoms Cookies Recipe

Yield: cookies

Prep Time: 15

Cook Time: 11

Chill Time: 4

Total Time: 4 26

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.

4.75 from 4 votes

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Equipment

Ingredients

210 grams all-purpose flour 1 1/2 cups
5 grams baking soda 3/4 teaspoon
2 grams baking powder 1/2 teaspoon
3 grams salt 1/2 teaspoon
110 grams light brown sugar 1/2 cup
100 grams white sugar 1/2 cup
70 grams unsalted butter, room tempearture 5 Tablespoons
70 grams sourdough discard 1/4 cup
125 grams creamy peanut butter 1/2 cup
1 large egg
4 grams vanilla extract 4g
100 grams sugar, for rolling 1/2 cup
Hershey Kisses

Instructions

In a large bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set to the side.
210 grams all-purpose flour, 5 grams baking soda, 2 grams baking powder, 3 grams salt
To the bowl of a stand mixer with the paddle attachment, cream the room-temperature butter, brown sugar, and white sugar at medium speed, about 2-3 minutes or until light and fluffy.
This can also be done with a hand mixer.
110 grams light brown sugar, 100 grams white sugar, 70 grams unsalted butter, room tempearture
Then, add the egg, sourdough discard, creamy peanut butter, and vanilla. Mix until smooth and combined.
70 grams sourdough discard, 125 grams creamy peanut butter, 1 large egg, 4 grams vanilla extract
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 baking 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 the bowl of granulated sugar and place on the prepared baking sheet about 2 inches apart. I bake 12 at a time.
100 grams sugar, for rolling
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.
Hershey Kisses
Gently place the chewy peanut butter cookies on a cooling rack to cool.
Once they've cooled slightly, serve them warm and enjoy!

Notes

This recipe card was updated on February 28th, 2026.

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.

Nutrition

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