But Make It Sourdough

Peanut Butter Blossom Sourdough Cookies

* 1 1/2 cups all-purpose flour (210g)

* 3/4 teaspoon baking soda (5g)

* 1/2 teaspoon baking powder (3g)

* 1/2 teaspoon salt (3g)

* 1/2 cup light brown sugar (120g)

* 1/2 cup white sugar (120g)

* 5 Tablespoon butter, room temperature

* 1/4 cup sourdough discard (70g)

* 1/2 cup creamy peanut butter

* 1 large egg

* 1 teaspoon vanilla extract (4g)

* Hershey Kisses

1. In a large bowl, whisk together 1 1/2c flour, 3/4 tsp baking soda, 1/2 tsp baking powder, and 1/2 tsp salt. Set to the side. 

2. To the bowl of a stand mixer with the paddle attachment, cream 5T room-temperature butter, 1/2 c brown sugar, and 1/2 c white sugar at medium speed, about 2-3 minutes. 

3. Then, add the egg, 1/4 c sourdough discard, 1/2 c creamy peanut butter, and 1 tsp vanilla. Mix until smooth and combined. 

4. Gradually add the dry ingredients while mixing on low speed. Stop to scrape the sides of the bowl when necessary. 

5. Wrap the cookie dough in plastic wrap and chill in the fridge for at least 4 hours or overnight. 

6. Once ready, preheat the oven to 350 degrees F and line a rimmed cookie sheet with parchment paper. With a cookie scoop or hands, roll a heaping Tablespoon of peanut butter cookie dough into a round ball. Roll each dough ball in 1/2 cup of granulated sugar and place on the prepared baking sheet about 2 inches apart. I bake 12 at a time.

7. Bake for 9-11 minutes, or until the cookie is cracking and the bottoms are just turning golden brown. Remove the sourdough peanut butter blossom cookies from the oven and place a Hershey Kiss in the center of each cookie. 

8. Gently place the chewy peanut butter cookies on a cooling rack to cool. 

#sourdoughcookies #cookiedoughrecipe #sourdoughrecipes #sourdough