Sourdough Discard Peanut Butter Blossoms Recipe
Delight in these soft and chewy Sourdough Discard Peanut Butter Blossoms, a perfect twist on the classic peanut butter blossom cookie. Incorporating sourdough discard adds a subtle tang and moisture, making these cookies irresistibly tender. Topped with a classic Hershey’s Kiss and optional sprinkles, they offer a delightful combination of sweet, salty, and nutty flavors—ideal for any occasion or holiday treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup creamy peanut butter
- 133 grams (about ½ cup) sourdough discard, unfed, at room temperature
- 1 egg
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
Sugars
- ½ cup granulated sugar
- ½ cup light brown sugar, packed
Toppings
- Hershey’s Kisses for topping
- Sprinkles (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Cream Sugars and Fats: In a large mixing bowl, use a hand or stand mixer to cream together the softened unsalted butter, creamy peanut butter, granulated sugar, and light brown sugar until smooth and fluffy. This process helps create a tender texture in the cookies.
- Add Wet Ingredients: Mix in the sourdough discard, egg, and vanilla extract until fully incorporated. The sourdough discard adds moisture and a subtle tang, enriching the flavor and texture.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and kosher salt to ensure even distribution of the leavening and seasoning.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing to keep the cookies tender.
- Scoop Dough: Using a cookie scoop or tablespoon, shape the dough into balls approximately 1 to 1½ inches in diameter. Roll each ball lightly in granulated sugar to coat.
- Arrange on Baking Sheet: Place the sugared dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake and Top: Bake the cookies in the preheated oven for 10-12 minutes until edges are set but centers still appear slightly soft. Immediately upon removal from the oven, press a Hershey’s Kiss into the center of each cookie. The heat will slightly melt the chocolate, creating the signature blossom look.
- Cool and Decorate: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. If desired, add sprinkles around the Kiss once slightly set for a festive touch.
- Serve and Enjoy: Serve these delicious sourdough discard peanut butter blossoms at room temperature and enjoy their perfect balance of nutty, sweet, and tangy flavors.
Notes
- For best results, use room temperature sourdough discard that has not been fed recently, as this contributes the ideal tang and moisture.
- Do not overbake: cookies should look slightly underbaked in the center when you take them out to ensure chewy texture.
- Variations: Try chunky peanut butter for extra texture or substitute Hershey’s Kisses with your favorite chocolate candies.
- Storage: Store in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Sprinkles are optional but add a festive and colorful touch especially for holiday occasions.
