If you are looking for a delightful twist on a classic cookie that combines a nutty richness with a touch of sourdough goodness, the Sourdough Discard Peanut Butter Blossoms Recipe is exactly what you need. This recipe cleverly uses sourdough discard to add depth to the familiar peanut butter cookie, culminating in a chewy, flavorful treat that is topped with the iconic Hershey’s Kiss. Whether you have extra sourdough starter on hand or simply want to elevate your cookie game, this recipe is a joyous bake you will want to make again and again.

Ingredients You’ll Need

A close-up view of light brown, smooth batter coating a white metal beater attached to a stand mixer, held above a shiny silver mixing bowl filled with the same creamy batter that has a thick yet soft texture. The background shows a bright window with white framing, and everything is placed on a white marbled countertop. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this recipe are wonderfully simple yet each one plays a crucial role in creating those perfectly soft, peanut buttery cookies with a little tang from the sourdough discard. From sugars that enhance sweetness and texture to baking soda that ensures a light rise, every item is essential.

Granulated sugar: Adds sweetness and helps achieve a slight crispness on the cookie edges.
Light brown sugar: Packed for moisture and rich molasses flavor that complements peanut butter perfectly.
Unsalted butter (softened): Contributes to tenderness and richness without extra salt.
Creamy peanut butter: The star ingredient, providing nutty flavor and creamy texture.
Sourdough discard (unfed, room temperature): Adds subtle tang and enhances the cookie’s softness and complexity.
Egg: Binds all ingredients together and adds structure.
Vanilla extract: Deepens the overall flavor with sweet, aromatic notes.
All-purpose flour: Forms the foundation of the cookie dough.
Baking soda: Leavens the dough for a tender, chewy bite.
Kosher salt: Balances sweetness and intensifies flavors.
Hershey’s Kisses: The classic candy topping that makes these cookies instantly recognizable and absolutely inviting.
Sprinkles (optional): Add a fun, colorful touch if you crave extra festive flair.

How to Make Sourdough Discard Peanut Butter Blossoms Recipe

Step 1: Cream the Sugars and Butter

Begin by mixing the granulated sugar, light brown sugar, and softened unsalted butter until the mixture is light and fluffy. This step is crucial because it creates tiny air pockets that help the cookies rise evenly during baking and gives you that irresistible melt-in-your-mouth texture.

Step 2: Add Peanut Butter, Sourdough Discard, Egg, and Vanilla

Next, stir in the creamy peanut butter and sourdough discard, combining until smooth. Follow with the egg and vanilla extract. The sourdough discard is a game-changer here, lending subtle tanginess that perfectly balances the richness of peanut butter and sweetness of the sugar.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt. Mixing these dry ingredients thoroughly ensures that your cookies will bake evenly and have a consistent texture throughout.

Step 4: Incorporate Dry Ingredients into the Wet

Gradually fold the flour mixture into the wet ingredients. Avoid overmixing to keep the cookies tender. This step is where your cookie dough really starts to take shape, thickening as the flour is fully incorporated.

Step 5: Chill the Dough (Optional but Recommended)

While optional, chilling the dough for about 30 minutes helps prevent spreading and allows the flavors of the peanut butter and sourdough to meld beautifully, resulting in a more flavorful and structured cookie.

Step 6: Shape and Bake

Preheat your oven to 350°F (175°C). Roll dough into 1-inch balls and place them on a baking sheet lined with parchment paper. Bake for about 8-10 minutes until the edges are just set but the centers are still soft. Immediately press a Hershey’s Kiss into the center of each warm cookie, gently twisting slightly to set it in place.

How to Serve Sourdough Discard Peanut Butter Blossoms Recipe

There are six round cookies on a metal baking tray with a white marbled surface underneath. Three of the cookies are covered with small white round sprinkles, giving them a bumpy texture, while the other three have a cracked, rough surface with no sprinkles. The cookies are light brown in color and look soft and slightly cracked on top. The focus is sharp on the cookies in the center and the background is slightly blurred. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch of charm, consider rolling the cookie dough balls in sprinkles before baking or adding a dusting of powdered sugar right before serving. These little garnishes make your peanut butter blossoms look stunning and even more inviting at parties or casual gatherings.

Side Dishes

These cookies are a perfect pair with cold milk for a nostalgic experience, but they also shine alongside a scoop of vanilla ice cream or a cup of hot coffee. The rich peanut butter flavor complements creamy or bitter sides wonderfully, making your snack or dessert moment absolutely complete.

Creative Ways to Present

Try arranging your cookies in a charming tin tied with a ribbon as a homemade gift, or serve them on a festive platter lined with parchment and sprinkled with colorful edible confetti. Another fun idea is to sandwich two blossoms with a layer of chocolate or peanut butter frosting for a decadent treat everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Keep leftover Sourdough Discard Peanut Butter Blossoms in an airtight container at room temperature, where they will stay soft and flavorful for up to 5 days. This makes them perfect for preparing in advance for gatherings or just easy snacking throughout the week.

Freezing

You can freeze both the unbaked dough balls and the baked cookies. Store dough balls on a tray until firm, then transfer to a freezer-safe bag for up to 3 months. Baked cookies should be placed in airtight containers or bags before freezing to preserve freshness. When ready, thaw at room temperature.

Reheating

To bring back that fresh-baked soft texture, warm cookies in a microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. The warmth will revive the peanut butter aroma and the gentle tang from the sourdough discard, making each bite feel just-baked.

FAQs

Can I use fed sourdough starter instead of discard?

For this Sourdough Discard Peanut Butter Blossoms Recipe, it’s best to use unfed sourdough discard because it has a more concentrated tang without extra activity that could affect dough texture and rise.

What if I don’t have Hershey’s Kisses?

No worries! Chocolate chips or mini peanut butter cups work beautifully as substitutes, offering the same chocolatey finish with a slight twist.

Will the cookies taste sour because of the discard?

The sourdough discard adds just a subtle tang that enhances depth without overpowering the peanut butter sweetness, balancing the flavor profile nicely.

Can I make these gluten-free?

Yes, simply swap the all-purpose flour with a 1:1 gluten-free baking flour blend to accommodate gluten sensitivities without sacrificing texture or taste.

How do I prevent the Hershey’s Kiss from melting too much?

Press the Kiss into the warm cookie immediately after removing from the oven and avoid baking it for too long; this helps it melt slightly but hold its iconic shape.

Final Thoughts

If you love peanut butter and enjoy experimenting with your sourdough discard, this Sourdough Discard Peanut Butter Blossoms Recipe brings such a joyful and unique delight to your baking routine. It’s a perfect marriage of tangy, sweet, and nutty flavors that fill your kitchen with warmth and happiness. Give it a try and watch how quickly these little blossoming cookies become a beloved favorite in your home!