\n<\/p>\n
Published: Aug 12, 2025<\/time> by Erica Schramek<\/span><\/a><\/span> \u00b7 This post may contain affiliate links. \u00b7 As an Amazon Associate I earn from qualifying purchases.\t\t\t\t\t\t\t<\/p>\n<\/div>\n<\/p>\nPeanut Butter Blossoms<\/strong> are a holiday classic – soft, chewy peanut butter cookies topped with a melty chocolate kiss. This version adds a twist: sourdough discard<\/strong>. The discard gives the cookies a subtle tang and richer depth of flavor, while keeping them irresistibly tender for days.<\/p>\nWhether you’re baking for a holiday cookie exchange, gifting to friends, or just indulging in some midweek sweetness, these sourdough peanut butter blossoms<\/strong> are an easy way to use up extra sourdough starter while making something delicious.<\/p>\n\n<\/figure>\n<\/div>\nLooking for more sourdough discard cookie recipes? Try one of these: Sourdough Oatmeal Cookies<\/a>, Sourdough Discard Gingerbread Cookies<\/a>, Sourdough Discard Shortbread<\/a>, Sourdough Discard Pumpkin Cookies<\/a>, Sourdough Molasses Cookies<\/a>, Sourdough Nutella Cookies<\/a>, or Sourdough Sugar Cookies<\/a>.<\/p>\n\n\nJump to:<\/summary>\n<\/details>\n\n\nWhy You Will Love This Recipe<\/h2>\n\nNostalgic flavor with a new twist!<\/strong> All the chocolate-peanut butter goodness you remember with an added sourdough tang.<\/li>\nPerfectly soft and chewy!<\/strong> The sourdough discard adds moisture for cookies that stay fresh longer.<\/li>\nReduce food waste.<\/strong> Instead of tossing your sourdough discard, put it to good use.<\/li>\nHoliday-ready!<\/strong> Freeze these cookies to get a jump on your holiday cookie trays.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nRecipe Ingredients<\/h2>\nAll you need are a couple of simple ingredients for these Sourdough Discard Peanut Butter Blossom Cookies<\/strong>.<\/p>\n\n<\/figure>\n<\/div>\nUnsalted Butter:<\/strong> Room temperature butter is easier to cream together with the sugar. I use unsalted butter.<\/strong> If you only have salted butter, do not add additional salt to the recipe. There is about \u00bc teaspoon of salt per stick of salted butter.<\/p>\nPeanut Butter:<\/strong> I suggest using processed peanut butter like Jif or Skippy. You can use creamy or crunchy peanut butter. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\nLove peanut butter cookies? Try these Sourdough Peanut Butter Caramel Chocolate Chip Cookies<\/a> or these Sourdough Discard Peanut Butter Cookies<\/a>.<\/p>\nBrown Sugar and Granulated White Sugar:<\/strong> This recipe uses both types of sugar. The brown sugar adds moisture while the white sugar helps the cookie dough spread while it is baking.<\/em><\/p>\nSourdough Discard:<\/strong> Don’t worry your cookies won’t be sour. There is plenty of sugar to eliminate the sourdough flavor. Bring your sourdough discard to room temperature before adding it to the recipe. It will be easier to incorporate. Active starter or sourdough discard can be used.<\/p>\nPro Sourdough Tip:<\/strong> Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe. <\/p>\nBread Flour:<\/strong> I typically use bread flour rather than all-purpose flour in my cookie recipes. Bread flour helps to create a chewier cookie. For accuracy, the best way to measure the flour is by using a digital kitchen scale<\/strong><\/a>.<\/p>\nTip:<\/strong> If you don’t have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.<\/p>\nSalt:<\/strong> I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt<\/strong><\/a> which packs more densely than Diamond Crystal Kosher Salt.<\/strong><\/a> If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.<\/p>\nSee the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\nSubstitutions and Variations<\/h2>\n\nDark chocolate squares<\/strong> instead of chocolate kisses for a more grown-up cookie.<\/li>\nMini peanut butter cups<\/strong> for a double peanut butter hit.<\/li>\nRolo candies<\/strong> for a hint of caramel.<\/li>\nRoll the dough balls in sprinkles<\/strong> instead of sugar for a festive flair.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nStep by Step Directions<\/h2>\n\n<\/figure>\n<\/div>\nStep 1:<\/strong> Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1)<\/strong> Once melted, the butter will begin to foam. (Image 2)<\/strong><\/p>\n\n\nTip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Peanut Butter Blossoms<\/strong> are a holiday classic – soft, chewy peanut butter cookies topped with a melty chocolate kiss. This version adds a twist: sourdough discard<\/strong>. The discard gives the cookies a subtle tang and richer depth of flavor, while keeping them irresistibly tender for days.<\/p>\nWhether you’re baking for a holiday cookie exchange, gifting to friends, or just indulging in some midweek sweetness, these sourdough peanut butter blossoms<\/strong> are an easy way to use up extra sourdough starter while making something delicious.<\/p>\n\n<\/figure>\n<\/div>\nLooking for more sourdough discard cookie recipes? Try one of these: Sourdough Oatmeal Cookies<\/a>, Sourdough Discard Gingerbread Cookies<\/a>, Sourdough Discard Shortbread<\/a>, Sourdough Discard Pumpkin Cookies<\/a>, Sourdough Molasses Cookies<\/a>, Sourdough Nutella Cookies<\/a>, or Sourdough Sugar Cookies<\/a>.<\/p>\n\n\nJump to:<\/summary>\n<\/details>\n\n\nWhy You Will Love This Recipe<\/h2>\n\nNostalgic flavor with a new twist!<\/strong> All the chocolate-peanut butter goodness you remember with an added sourdough tang.<\/li>\nPerfectly soft and chewy!<\/strong> The sourdough discard adds moisture for cookies that stay fresh longer.<\/li>\nReduce food waste.<\/strong> Instead of tossing your sourdough discard, put it to good use.<\/li>\nHoliday-ready!<\/strong> Freeze these cookies to get a jump on your holiday cookie trays.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nRecipe Ingredients<\/h2>\nAll you need are a couple of simple ingredients for these Sourdough Discard Peanut Butter Blossom Cookies<\/strong>.<\/p>\n\n<\/figure>\n<\/div>\nUnsalted Butter:<\/strong> Room temperature butter is easier to cream together with the sugar. I use unsalted butter.<\/strong> If you only have salted butter, do not add additional salt to the recipe. There is about \u00bc teaspoon of salt per stick of salted butter.<\/p>\nPeanut Butter:<\/strong> I suggest using processed peanut butter like Jif or Skippy. You can use creamy or crunchy peanut butter. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\nLove peanut butter cookies? Try these Sourdough Peanut Butter Caramel Chocolate Chip Cookies<\/a> or these Sourdough Discard Peanut Butter Cookies<\/a>.<\/p>\nBrown Sugar and Granulated White Sugar:<\/strong> This recipe uses both types of sugar. The brown sugar adds moisture while the white sugar helps the cookie dough spread while it is baking.<\/em><\/p>\nSourdough Discard:<\/strong> Don’t worry your cookies won’t be sour. There is plenty of sugar to eliminate the sourdough flavor. Bring your sourdough discard to room temperature before adding it to the recipe. It will be easier to incorporate. Active starter or sourdough discard can be used.<\/p>\nPro Sourdough Tip:<\/strong> Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe. <\/p>\nBread Flour:<\/strong> I typically use bread flour rather than all-purpose flour in my cookie recipes. Bread flour helps to create a chewier cookie. For accuracy, the best way to measure the flour is by using a digital kitchen scale<\/strong><\/a>.<\/p>\nTip:<\/strong> If you don’t have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.<\/p>\nSalt:<\/strong> I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt<\/strong><\/a> which packs more densely than Diamond Crystal Kosher Salt.<\/strong><\/a> If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.<\/p>\nSee the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\nSubstitutions and Variations<\/h2>\n\nDark chocolate squares<\/strong> instead of chocolate kisses for a more grown-up cookie.<\/li>\nMini peanut butter cups<\/strong> for a double peanut butter hit.<\/li>\nRolo candies<\/strong> for a hint of caramel.<\/li>\nRoll the dough balls in sprinkles<\/strong> instead of sugar for a festive flair.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nStep by Step Directions<\/h2>\n\n<\/figure>\n<\/div>\nStep 1:<\/strong> Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1)<\/strong> Once melted, the butter will begin to foam. (Image 2)<\/strong><\/p>\n\n\nTip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Whether you’re baking for a holiday cookie exchange, gifting to friends, or just indulging in some midweek sweetness, these sourdough peanut butter blossoms<\/strong> are an easy way to use up extra sourdough starter while making something delicious.<\/p>\n\n<\/figure>\n<\/div>\nLooking for more sourdough discard cookie recipes? Try one of these: Sourdough Oatmeal Cookies<\/a>, Sourdough Discard Gingerbread Cookies<\/a>, Sourdough Discard Shortbread<\/a>, Sourdough Discard Pumpkin Cookies<\/a>, Sourdough Molasses Cookies<\/a>, Sourdough Nutella Cookies<\/a>, or Sourdough Sugar Cookies<\/a>.<\/p>\n\n\nJump to:<\/summary>\n<\/details>\n\n\nWhy You Will Love This Recipe<\/h2>\n\nNostalgic flavor with a new twist!<\/strong> All the chocolate-peanut butter goodness you remember with an added sourdough tang.<\/li>\nPerfectly soft and chewy!<\/strong> The sourdough discard adds moisture for cookies that stay fresh longer.<\/li>\nReduce food waste.<\/strong> Instead of tossing your sourdough discard, put it to good use.<\/li>\nHoliday-ready!<\/strong> Freeze these cookies to get a jump on your holiday cookie trays.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nRecipe Ingredients<\/h2>\nAll you need are a couple of simple ingredients for these Sourdough Discard Peanut Butter Blossom Cookies<\/strong>.<\/p>\n\n<\/figure>\n<\/div>\nUnsalted Butter:<\/strong> Room temperature butter is easier to cream together with the sugar. I use unsalted butter.<\/strong> If you only have salted butter, do not add additional salt to the recipe. There is about \u00bc teaspoon of salt per stick of salted butter.<\/p>\nPeanut Butter:<\/strong> I suggest using processed peanut butter like Jif or Skippy. You can use creamy or crunchy peanut butter. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\nLove peanut butter cookies? Try these Sourdough Peanut Butter Caramel Chocolate Chip Cookies<\/a> or these Sourdough Discard Peanut Butter Cookies<\/a>.<\/p>\nBrown Sugar and Granulated White Sugar:<\/strong> This recipe uses both types of sugar. The brown sugar adds moisture while the white sugar helps the cookie dough spread while it is baking.<\/em><\/p>\nSourdough Discard:<\/strong> Don’t worry your cookies won’t be sour. There is plenty of sugar to eliminate the sourdough flavor. Bring your sourdough discard to room temperature before adding it to the recipe. It will be easier to incorporate. Active starter or sourdough discard can be used.<\/p>\nPro Sourdough Tip:<\/strong> Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe. <\/p>\nBread Flour:<\/strong> I typically use bread flour rather than all-purpose flour in my cookie recipes. Bread flour helps to create a chewier cookie. For accuracy, the best way to measure the flour is by using a digital kitchen scale<\/strong><\/a>.<\/p>\nTip:<\/strong> If you don’t have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.<\/p>\nSalt:<\/strong> I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt<\/strong><\/a> which packs more densely than Diamond Crystal Kosher Salt.<\/strong><\/a> If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.<\/p>\nSee the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\nSubstitutions and Variations<\/h2>\n\nDark chocolate squares<\/strong> instead of chocolate kisses for a more grown-up cookie.<\/li>\nMini peanut butter cups<\/strong> for a double peanut butter hit.<\/li>\nRolo candies<\/strong> for a hint of caramel.<\/li>\nRoll the dough balls in sprinkles<\/strong> instead of sugar for a festive flair.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nStep by Step Directions<\/h2>\n\n<\/figure>\n<\/div>\nStep 1:<\/strong> Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1)<\/strong> Once melted, the butter will begin to foam. (Image 2)<\/strong><\/p>\n\n\nTip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Looking for more sourdough discard cookie recipes? Try one of these: Sourdough Oatmeal Cookies<\/a>, Sourdough Discard Gingerbread Cookies<\/a>, Sourdough Discard Shortbread<\/a>, Sourdough Discard Pumpkin Cookies<\/a>, Sourdough Molasses Cookies<\/a>, Sourdough Nutella Cookies<\/a>, or Sourdough Sugar Cookies<\/a>.<\/p>\n\n\nJump to:<\/summary>\n<\/details>\n\n\nWhy You Will Love This Recipe<\/h2>\n\nNostalgic flavor with a new twist!<\/strong> All the chocolate-peanut butter goodness you remember with an added sourdough tang.<\/li>\nPerfectly soft and chewy!<\/strong> The sourdough discard adds moisture for cookies that stay fresh longer.<\/li>\nReduce food waste.<\/strong> Instead of tossing your sourdough discard, put it to good use.<\/li>\nHoliday-ready!<\/strong> Freeze these cookies to get a jump on your holiday cookie trays.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n\n\nRecipe Ingredients<\/h2>\nAll you need are a couple of simple ingredients for these Sourdough Discard Peanut Butter Blossom Cookies<\/strong>.<\/p>\n\n<\/figure>\n<\/div>\nUnsalted Butter:<\/strong> Room temperature butter is easier to cream together with the sugar. I use unsalted butter.<\/strong> If you only have salted butter, do not add additional salt to the recipe. There is about \u00bc teaspoon of salt per stick of salted butter.<\/p>\nPeanut Butter:<\/strong> I suggest using processed peanut butter like Jif or Skippy. You can use creamy or crunchy peanut butter. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\nLove peanut butter cookies? Try these Sourdough Peanut Butter Caramel Chocolate Chip Cookies<\/a> or these Sourdough Discard Peanut Butter Cookies<\/a>.<\/p>\nBrown Sugar and Granulated White Sugar:<\/strong> This recipe uses both types of sugar. The brown sugar adds moisture while the white sugar helps the cookie dough spread while it is baking.<\/em><\/p>\nSourdough Discard:<\/strong> Don’t worry your cookies won’t be sour. There is plenty of sugar to eliminate the sourdough flavor. Bring your sourdough discard to room temperature before adding it to the recipe. It will be easier to incorporate. Active starter or sourdough discard can be used.<\/p>\nPro Sourdough Tip:<\/strong> Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe. <\/p>\nBread Flour:<\/strong> I typically use bread flour rather than all-purpose flour in my cookie recipes. Bread flour helps to create a chewier cookie. For accuracy, the best way to measure the flour is by using a digital kitchen scale<\/strong><\/a>.<\/p>\nTip:<\/strong> If you don’t have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.<\/p>\nSalt:<\/strong> I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt<\/strong><\/a> which packs more densely than Diamond Crystal Kosher Salt.<\/strong><\/a> If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.<\/p>\nSee the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\nSubstitutions and Variations<\/h2>\n\nDark chocolate squares<\/strong> instead of chocolate kisses for a more grown-up cookie.<\/li>\nMini peanut butter cups<\/strong> for a double peanut butter hit.<\/li>\nRolo candies<\/strong> for a hint of caramel.<\/li>\nRoll the dough balls in sprinkles<\/strong> instead of sugar for a festive flair.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nStep by Step Directions<\/h2>\n\n<\/figure>\n<\/div>\nStep 1:<\/strong> Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1)<\/strong> Once melted, the butter will begin to foam. (Image 2)<\/strong><\/p>\n\n\nTip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
All you need are a couple of simple ingredients for these Sourdough Discard Peanut Butter Blossom Cookies<\/strong>.<\/p>\n\n<\/figure>\n<\/div>\nUnsalted Butter:<\/strong> Room temperature butter is easier to cream together with the sugar. I use unsalted butter.<\/strong> If you only have salted butter, do not add additional salt to the recipe. There is about \u00bc teaspoon of salt per stick of salted butter.<\/p>\nPeanut Butter:<\/strong> I suggest using processed peanut butter like Jif or Skippy. You can use creamy or crunchy peanut butter. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\nLove peanut butter cookies? Try these Sourdough Peanut Butter Caramel Chocolate Chip Cookies<\/a> or these Sourdough Discard Peanut Butter Cookies<\/a>.<\/p>\nBrown Sugar and Granulated White Sugar:<\/strong> This recipe uses both types of sugar. The brown sugar adds moisture while the white sugar helps the cookie dough spread while it is baking.<\/em><\/p>\nSourdough Discard:<\/strong> Don’t worry your cookies won’t be sour. There is plenty of sugar to eliminate the sourdough flavor. Bring your sourdough discard to room temperature before adding it to the recipe. It will be easier to incorporate. Active starter or sourdough discard can be used.<\/p>\nPro Sourdough Tip:<\/strong> Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe. <\/p>\nBread Flour:<\/strong> I typically use bread flour rather than all-purpose flour in my cookie recipes. Bread flour helps to create a chewier cookie. For accuracy, the best way to measure the flour is by using a digital kitchen scale<\/strong><\/a>.<\/p>\nTip:<\/strong> If you don’t have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.<\/p>\nSalt:<\/strong> I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt<\/strong><\/a> which packs more densely than Diamond Crystal Kosher Salt.<\/strong><\/a> If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.<\/p>\nSee the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\nSubstitutions and Variations<\/h2>\n\nDark chocolate squares<\/strong> instead of chocolate kisses for a more grown-up cookie.<\/li>\nMini peanut butter cups<\/strong> for a double peanut butter hit.<\/li>\nRolo candies<\/strong> for a hint of caramel.<\/li>\nRoll the dough balls in sprinkles<\/strong> instead of sugar for a festive flair.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nStep by Step Directions<\/h2>\n\n<\/figure>\n<\/div>\nStep 1:<\/strong> Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1)<\/strong> Once melted, the butter will begin to foam. (Image 2)<\/strong><\/p>\n\n\nTip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Unsalted Butter:<\/strong> Room temperature butter is easier to cream together with the sugar. I use unsalted butter.<\/strong> If you only have salted butter, do not add additional salt to the recipe. There is about \u00bc teaspoon of salt per stick of salted butter.<\/p>\nPeanut Butter:<\/strong> I suggest using processed peanut butter like Jif or Skippy. You can use creamy or crunchy peanut butter. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\nLove peanut butter cookies? Try these Sourdough Peanut Butter Caramel Chocolate Chip Cookies<\/a> or these Sourdough Discard Peanut Butter Cookies<\/a>.<\/p>\nBrown Sugar and Granulated White Sugar:<\/strong> This recipe uses both types of sugar. The brown sugar adds moisture while the white sugar helps the cookie dough spread while it is baking.<\/em><\/p>\nSourdough Discard:<\/strong> Don’t worry your cookies won’t be sour. There is plenty of sugar to eliminate the sourdough flavor. Bring your sourdough discard to room temperature before adding it to the recipe. It will be easier to incorporate. Active starter or sourdough discard can be used.<\/p>\nPro Sourdough Tip:<\/strong> Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe. <\/p>\nBread Flour:<\/strong> I typically use bread flour rather than all-purpose flour in my cookie recipes. Bread flour helps to create a chewier cookie. For accuracy, the best way to measure the flour is by using a digital kitchen scale<\/strong><\/a>.<\/p>\nTip:<\/strong> If you don’t have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.<\/p>\nSalt:<\/strong> I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt<\/strong><\/a> which packs more densely than Diamond Crystal Kosher Salt.<\/strong><\/a> If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.<\/p>\nSee the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\nSubstitutions and Variations<\/h2>\n\nDark chocolate squares<\/strong> instead of chocolate kisses for a more grown-up cookie.<\/li>\nMini peanut butter cups<\/strong> for a double peanut butter hit.<\/li>\nRolo candies<\/strong> for a hint of caramel.<\/li>\nRoll the dough balls in sprinkles<\/strong> instead of sugar for a festive flair.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nStep by Step Directions<\/h2>\n\n<\/figure>\n<\/div>\nStep 1:<\/strong> Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1)<\/strong> Once melted, the butter will begin to foam. (Image 2)<\/strong><\/p>\n\n\nTip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Peanut Butter:<\/strong> I suggest using processed peanut butter like Jif or Skippy. You can use creamy or crunchy peanut butter. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\nLove peanut butter cookies? Try these Sourdough Peanut Butter Caramel Chocolate Chip Cookies<\/a> or these Sourdough Discard Peanut Butter Cookies<\/a>.<\/p>\nBrown Sugar and Granulated White Sugar:<\/strong> This recipe uses both types of sugar. The brown sugar adds moisture while the white sugar helps the cookie dough spread while it is baking.<\/em><\/p>\nSourdough Discard:<\/strong> Don’t worry your cookies won’t be sour. There is plenty of sugar to eliminate the sourdough flavor. Bring your sourdough discard to room temperature before adding it to the recipe. It will be easier to incorporate. Active starter or sourdough discard can be used.<\/p>\nPro Sourdough Tip:<\/strong> Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe. <\/p>\nBread Flour:<\/strong> I typically use bread flour rather than all-purpose flour in my cookie recipes. Bread flour helps to create a chewier cookie. For accuracy, the best way to measure the flour is by using a digital kitchen scale<\/strong><\/a>.<\/p>\nTip:<\/strong> If you don’t have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.<\/p>\nSalt:<\/strong> I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt<\/strong><\/a> which packs more densely than Diamond Crystal Kosher Salt.<\/strong><\/a> If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.<\/p>\nSee the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\nSubstitutions and Variations<\/h2>\n\nDark chocolate squares<\/strong> instead of chocolate kisses for a more grown-up cookie.<\/li>\nMini peanut butter cups<\/strong> for a double peanut butter hit.<\/li>\nRolo candies<\/strong> for a hint of caramel.<\/li>\nRoll the dough balls in sprinkles<\/strong> instead of sugar for a festive flair.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nStep by Step Directions<\/h2>\n\n<\/figure>\n<\/div>\nStep 1:<\/strong> Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1)<\/strong> Once melted, the butter will begin to foam. (Image 2)<\/strong><\/p>\n\n\nTip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Love peanut butter cookies? Try these Sourdough Peanut Butter Caramel Chocolate Chip Cookies<\/a> or these Sourdough Discard Peanut Butter Cookies<\/a>.<\/p>\nBrown Sugar and Granulated White Sugar:<\/strong> This recipe uses both types of sugar. The brown sugar adds moisture while the white sugar helps the cookie dough spread while it is baking.<\/em><\/p>\nSourdough Discard:<\/strong> Don’t worry your cookies won’t be sour. There is plenty of sugar to eliminate the sourdough flavor. Bring your sourdough discard to room temperature before adding it to the recipe. It will be easier to incorporate. Active starter or sourdough discard can be used.<\/p>\nPro Sourdough Tip:<\/strong> Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe. <\/p>\nBread Flour:<\/strong> I typically use bread flour rather than all-purpose flour in my cookie recipes. Bread flour helps to create a chewier cookie. For accuracy, the best way to measure the flour is by using a digital kitchen scale<\/strong><\/a>.<\/p>\nTip:<\/strong> If you don’t have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.<\/p>\nSalt:<\/strong> I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt<\/strong><\/a> which packs more densely than Diamond Crystal Kosher Salt.<\/strong><\/a> If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.<\/p>\nSee the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\nSubstitutions and Variations<\/h2>\n\nDark chocolate squares<\/strong> instead of chocolate kisses for a more grown-up cookie.<\/li>\nMini peanut butter cups<\/strong> for a double peanut butter hit.<\/li>\nRolo candies<\/strong> for a hint of caramel.<\/li>\nRoll the dough balls in sprinkles<\/strong> instead of sugar for a festive flair.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nStep by Step Directions<\/h2>\n\n<\/figure>\n<\/div>\nStep 1:<\/strong> Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1)<\/strong> Once melted, the butter will begin to foam. (Image 2)<\/strong><\/p>\n\n\nTip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Brown Sugar and Granulated White Sugar:<\/strong> This recipe uses both types of sugar. The brown sugar adds moisture while the white sugar helps the cookie dough spread while it is baking.<\/em><\/p>\nSourdough Discard:<\/strong> Don’t worry your cookies won’t be sour. There is plenty of sugar to eliminate the sourdough flavor. Bring your sourdough discard to room temperature before adding it to the recipe. It will be easier to incorporate. Active starter or sourdough discard can be used.<\/p>\nPro Sourdough Tip:<\/strong> Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe. <\/p>\nBread Flour:<\/strong> I typically use bread flour rather than all-purpose flour in my cookie recipes. Bread flour helps to create a chewier cookie. For accuracy, the best way to measure the flour is by using a digital kitchen scale<\/strong><\/a>.<\/p>\nTip:<\/strong> If you don’t have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.<\/p>\nSalt:<\/strong> I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt<\/strong><\/a> which packs more densely than Diamond Crystal Kosher Salt.<\/strong><\/a> If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.<\/p>\nSee the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\nSubstitutions and Variations<\/h2>\n\nDark chocolate squares<\/strong> instead of chocolate kisses for a more grown-up cookie.<\/li>\nMini peanut butter cups<\/strong> for a double peanut butter hit.<\/li>\nRolo candies<\/strong> for a hint of caramel.<\/li>\nRoll the dough balls in sprinkles<\/strong> instead of sugar for a festive flair.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nStep by Step Directions<\/h2>\n\n<\/figure>\n<\/div>\nStep 1:<\/strong> Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1)<\/strong> Once melted, the butter will begin to foam. (Image 2)<\/strong><\/p>\n\n\nTip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Sourdough Discard:<\/strong> Don’t worry your cookies won’t be sour. There is plenty of sugar to eliminate the sourdough flavor. Bring your sourdough discard to room temperature before adding it to the recipe. It will be easier to incorporate. Active starter or sourdough discard can be used.<\/p>\nPro Sourdough Tip:<\/strong> Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe. <\/p>\nBread Flour:<\/strong> I typically use bread flour rather than all-purpose flour in my cookie recipes. Bread flour helps to create a chewier cookie. For accuracy, the best way to measure the flour is by using a digital kitchen scale<\/strong><\/a>.<\/p>\nTip:<\/strong> If you don’t have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.<\/p>\nSalt:<\/strong> I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt<\/strong><\/a> which packs more densely than Diamond Crystal Kosher Salt.<\/strong><\/a> If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.<\/p>\nSee the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\nSubstitutions and Variations<\/h2>\n\nDark chocolate squares<\/strong> instead of chocolate kisses for a more grown-up cookie.<\/li>\nMini peanut butter cups<\/strong> for a double peanut butter hit.<\/li>\nRolo candies<\/strong> for a hint of caramel.<\/li>\nRoll the dough balls in sprinkles<\/strong> instead of sugar for a festive flair.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nStep by Step Directions<\/h2>\n\n<\/figure>\n<\/div>\nStep 1:<\/strong> Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1)<\/strong> Once melted, the butter will begin to foam. (Image 2)<\/strong><\/p>\n\n\nTip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Pro Sourdough Tip:<\/strong> Keep a glass jar in your refrigerator to store your sourdough discard. Continue adding to it until you have enough to make your chosen sourdough discard recipe. <\/p>\nBread Flour:<\/strong> I typically use bread flour rather than all-purpose flour in my cookie recipes. Bread flour helps to create a chewier cookie. For accuracy, the best way to measure the flour is by using a digital kitchen scale<\/strong><\/a>.<\/p>\nTip:<\/strong> If you don’t have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.<\/p>\nSalt:<\/strong> I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt<\/strong><\/a> which packs more densely than Diamond Crystal Kosher Salt.<\/strong><\/a> If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.<\/p>\nSee the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\nSubstitutions and Variations<\/h2>\n\nDark chocolate squares<\/strong> instead of chocolate kisses for a more grown-up cookie.<\/li>\nMini peanut butter cups<\/strong> for a double peanut butter hit.<\/li>\nRolo candies<\/strong> for a hint of caramel.<\/li>\nRoll the dough balls in sprinkles<\/strong> instead of sugar for a festive flair.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nStep by Step Directions<\/h2>\n\n<\/figure>\n<\/div>\nStep 1:<\/strong> Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1)<\/strong> Once melted, the butter will begin to foam. (Image 2)<\/strong><\/p>\n\n\nTip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Bread Flour:<\/strong> I typically use bread flour rather than all-purpose flour in my cookie recipes. Bread flour helps to create a chewier cookie. For accuracy, the best way to measure the flour is by using a digital kitchen scale<\/strong><\/a>.<\/p>\nTip:<\/strong> If you don’t have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.<\/p>\nSalt:<\/strong> I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt<\/strong><\/a> which packs more densely than Diamond Crystal Kosher Salt.<\/strong><\/a> If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.<\/p>\nSee the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\nSubstitutions and Variations<\/h2>\n\nDark chocolate squares<\/strong> instead of chocolate kisses for a more grown-up cookie.<\/li>\nMini peanut butter cups<\/strong> for a double peanut butter hit.<\/li>\nRolo candies<\/strong> for a hint of caramel.<\/li>\nRoll the dough balls in sprinkles<\/strong> instead of sugar for a festive flair.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nStep by Step Directions<\/h2>\n\n<\/figure>\n<\/div>\nStep 1:<\/strong> Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1)<\/strong> Once melted, the butter will begin to foam. (Image 2)<\/strong><\/p>\n\n\nTip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Tip:<\/strong> If you don’t have a digital scale, spoon the flour into the measuring cup and level it with the back of a butter knife. Try not to compress the flour into the measuring cup.<\/p>\nSalt:<\/strong> I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt<\/strong><\/a> which packs more densely than Diamond Crystal Kosher Salt.<\/strong><\/a> If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.<\/p>\nSee the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\nSubstitutions and Variations<\/h2>\n\nDark chocolate squares<\/strong> instead of chocolate kisses for a more grown-up cookie.<\/li>\nMini peanut butter cups<\/strong> for a double peanut butter hit.<\/li>\nRolo candies<\/strong> for a hint of caramel.<\/li>\nRoll the dough balls in sprinkles<\/strong> instead of sugar for a festive flair.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nStep by Step Directions<\/h2>\n\n<\/figure>\n<\/div>\nStep 1:<\/strong> Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1)<\/strong> Once melted, the butter will begin to foam. (Image 2)<\/strong><\/p>\n\n\nTip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Salt:<\/strong> I add at least a pinch of salt to all of my recipes. Salt complements and intensifies the other flavors. For all of my recipes, I use Morton Kosher Salt<\/strong><\/a> which packs more densely than Diamond Crystal Kosher Salt.<\/strong><\/a> If you are using Diamond Crystal Kosher Salt you will want to double the amount of salt you add.<\/p>\nSee the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\nSubstitutions and Variations<\/h2>\n\nDark chocolate squares<\/strong> instead of chocolate kisses for a more grown-up cookie.<\/li>\nMini peanut butter cups<\/strong> for a double peanut butter hit.<\/li>\nRolo candies<\/strong> for a hint of caramel.<\/li>\nRoll the dough balls in sprinkles<\/strong> instead of sugar for a festive flair.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nStep by Step Directions<\/h2>\n\n<\/figure>\n<\/div>\nStep 1:<\/strong> Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1)<\/strong> Once melted, the butter will begin to foam. (Image 2)<\/strong><\/p>\n\n\nTip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
See the recipe card for full information on ingredients and quantities.<\/em><\/p>\n<\/div>\n<\/div>\n\n\nSubstitutions and Variations<\/h2>\n\nDark chocolate squares<\/strong> instead of chocolate kisses for a more grown-up cookie.<\/li>\nMini peanut butter cups<\/strong> for a double peanut butter hit.<\/li>\nRolo candies<\/strong> for a hint of caramel.<\/li>\nRoll the dough balls in sprinkles<\/strong> instead of sugar for a festive flair.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nStep by Step Directions<\/h2>\n\n<\/figure>\n<\/div>\nStep 1:<\/strong> Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1)<\/strong> Once melted, the butter will begin to foam. (Image 2)<\/strong><\/p>\n\n\nTip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Step 1:<\/strong> Slice the butter into pieces and melt it in a light-colored skillet over medium heat stirring or whisking constantly. (Image 1)<\/strong> Once melted, the butter will begin to foam. (Image 2)<\/strong><\/p>\n\n\nTip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Tip:<\/strong> Using a light-colored pan makes it easier to monitor the color of the butter as it browns.<\/p>\n<\/div>\n<\/div>\n\n<\/figure>\n<\/div>\nContinue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Continue stirring\/whisking for about 5-7 minutes, the foam will begin to subside and the melted butter will darken to a deep amber color. (Images 3 & 4)<\/strong> Remove the browned butter from the heat, and pour it into a bowl. Allow the butter to cool for 30 minutes.<\/p>\nIf you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
If you still have questions about how to brown butter, check out this video on how to brown butter from America’s Test Kitchen<\/a>.<\/p>\n\n\n\n<\/figure>\n<\/div>\nStep 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Step 2:<\/strong> In a large bowl, add the browned butter,\u00a0creamy peanut butter,\u00a0brown sugar, and\u00a0granulated white sugar. Whisk until there are no lumps of brown sugar.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Step 3:<\/strong> Add the\u00a0sourdough discard,\u00a0egg yolks, and\u00a02 vanilla extract. Whisk together until smooth.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Step 4:<\/strong> Stir in the\u00a0bread flour,\u00a0baking soda, and\u00a0kosher salt.<\/p>\nWrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Wrap the dough in wax paper and refrigerate for at least 2-3 hours.<\/p>\n<\/div>\n
Step 5:<\/strong> Preheat the oven to 350\u00b0F (180\u00b0C). Remove the dough from the refrigerator and roll it into balls, about 2 tablespoons of dough each.<\/p>\nPlace the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\nBake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n\n\n\n<\/figure>\n<\/div>\nStep 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Place the granulated white sugarinto a bowl. Roll each ball in the sugar and arrange on baking sheets about 2 inches apart.<\/p>\n
Bake for 10 to 12 minutes, or until the edges are lightly browned but the center remains soft.<\/p>\n<\/div>\n<\/div>\n
Step 6:<\/strong> While the cookies are baking, unwrap the 30 – 40 Hershey Kisses. Press a Hershey Kiss into the center of each cookie.<\/p>\n<\/div>\n\n\n<\/figure>\n<\/div>\nStep 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Step 7:<\/strong> Immediately transfer the cookies to a\u00a0wire cooling rack to cool completely.<\/p>\n<\/div>\n<\/div>\nMake-Ahead, Storage, and Freezing Instructions<\/h2>\nMake-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Make-Ahead:\u00a0<\/strong>You can mix up the cookie dough and chill it in the refrigerator for up to 3 days. Chilling cookie dough keeps it from spreading too much as it bakes by hydrating the flour and solidifying the butter. <\/p>\nStoring:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Storing:<\/strong> Baked cookies can be stored in an airtight container at room temperature for up to 4 days.<\/p>\nFreezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Freezing Cookie Dough:<\/strong> Roll the dough into balls, but do not roll them in the sugar. Place them on a parchment-lined baking sheet and freeze until solid. Once frozen, remove from the baking sheet and place in a zip-top bag. <\/p>\nLabel with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Label with the date and contents. Unbaked cookie dough balls can be frozen for up to 3 months. I always have a batch of Condensed Milk Chocolate Chip Cookie<\/a> dough in my freezer for when a cookie craving strikes.<\/p>\nWhen you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\nFreezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
When you are ready to bake cookies, remove the cookie balls from the freezer, let them sit at room temperature while the oven preheats, roll the dough balls in the granulated white sugar, and then bake. You may need to add a minute or two to the baking time.<\/p>\n
Freezing Baked Cookies:<\/strong> Baked cookies can be frozen for up to 3 months. <\/p>\nOnce the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\nThaw frozen cookies overnight on the counter.<\/p>\n\n<\/figure>\n<\/div>\nRecipe FAQs<\/h2>\n\nWill the cookies taste sour?<\/strong> <\/p>\nNot at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\nCan I use natural peanut butter?<\/strong> <\/p>\nYou can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\nI have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\nShould I use crunch or creamy peanut butter?<\/strong> <\/p>\nEither type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n\n\nExpert Tips<\/h2>\n\nUse a kitchen scale to weigh your ingredients<\/strong> rather than the cup measurements. In baking accuracy matters. If you don’t have one this is my favorite kitchen scale<\/strong><\/a>, because the display pulls out making it easy to see even if you are using a large bowl.<\/li>\nUse room temperature butter, eggs and sourdough discard. <\/strong>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.<\/li>\nDon’t over-mix the dough <\/strong>once the sourdough discard and flour have been added. Over-mixing will create too much gluten and cause the cookies to be tough.<\/li>\nChill the dough for at least 2-3 hours before baking. <\/strong>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.\u00a0\u00a0<\/li>\nUse a cookie scoop for evenly portioned cookies.<\/strong> 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.<\/li>\nBaking times for all recipes are only suggestions.<\/strong> The actual baking time will vary depending on your oven. It is helpful to know your oven and worth purchasing an inexpensive oven thermometer.<\/strong><\/a> Oven temperatures can vary as much as 50 degrees plus or minus.<\/li>\n<\/ul>\n<\/div>\n<\/div>\nSourdough Cookies<\/h2>\n\n\nThanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Once the cookies have cooled completely, place them on a sheet pan and freeze until solid. Transfer the frozen cookies to an airtight container or zip-top bag. Label with the date and contents.<\/p>\n
Thaw frozen cookies overnight on the counter.<\/p>\n
Not at all. There is plenty of sugar in this recipe to keep the cookies from tasting sour.<\/p>\n<\/p><\/div>\n
You can use natural peanut butter to make these cookies. Make sure to stir the peanut butter really well so that there isn’t any oily or dry bits.<\/p>\n
I have made these peanut butter cookies both ways and didn’t notice a difference in texture. The only adjustment you may need to make is to double the salt. The natural peanut butter I used didn’t have any salt added and therefore the cookies were a bit bland.<\/p>\n<\/p><\/div>\n
Either type of peanut butter will work. Crunchy peanut butter adds a bit of crunch and bursts of peanut flavor to these cookies.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n
Thanks for Reading!<\/strong> <\/p>\nIf you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
If you try this recipe, let me know! Leave a comment and rate it below! You can also snap a picture and post it on Facebook or Instagram be sure to tag me @RaspberriesandKohlrabi<\/a>.<\/p>\nSubscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n\ud83d\udcd6 Recipe<\/h2>\n\n\n\n<\/div>\n<\/div>\nSourdough Peanut Butter Blossoms<\/h2>\nSoft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Subscribe to get more recipes and tips by email.<\/p>\n<\/div>\n<\/div>\n
Soft, chewy peanut butter cookies with a chocolate kiss and a hint of tang from sourdough discard. Perfect for the holidays or anytime baking.<\/span><\/p>\n<\/lineargradient><\/defs><\/lineargradient><\/defs><\/lineargradient><\/defs><\/svg><\/p>\n\nPrep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Prep Time <\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Cook Time <\/span>11 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nChill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Chill Time <\/span>2 hours<\/span><\/span> hrs<\/span><\/span><\/p>\nTotal Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Total Time <\/span>2 hours<\/span><\/span> hrs<\/span> 31 minutes<\/span><\/span> mins<\/span><\/span><\/p>\n<\/div>\n\n\n\nCourse <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Course <\/span>Cookie Recipes<\/span><\/p>\nCuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Cuisine <\/span>American<\/span><\/p>\n<\/div><\/div>\n\n\nServings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Servings <\/span>32<\/span> cookies<\/span><\/span><\/p>\nCalories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
Calories <\/span>150<\/span> kcal<\/span><\/span><\/p>\n<\/div><\/div>\n<\/div>\n\nIngredients\u00a0<\/p>\nUS Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
US Customary<\/button>Metric<\/button><\/p>\n\u00a0<\/p>\n
\u00a0<\/p>\n
![\"Peanut](\"https:\/\/www.raspberriesandkohlrabi.com\/wp-content\/uploads\/2025\/06\/Featured_SourdoughPeanutButterBlossoms-300x300.jpg\"\/)
![\"Peanut](\"https:\/\/www.raspberriesandkohlrabi.com\/wp-content\/uploads\/2025\/06\/Featured_SourdoughPeanutButterBlossoms-300x300.jpg\")