Sourdough Peanut Butter and Jelly Cookies
These soft and chewy cookies bring the classic taste of a peanut butter and jelly sandwich to your cookie jar.
recipesbynani.comThese cookies are a wonderful way to use up your sourdough discard while making something the whole family will love. They have that perfect bakery texture, being soft in the center and just a little chewy around the edges.
I love how the subtle tang from the sourdough balances the sweetness of the peanut butter and fruit jam. They are simple to mix up and keep well, making them a great choice for school lunches or a sweet afternoon snack.
🧺 Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup creamy peanut butter
- 1/2 cup sourdough discard
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/3 cup grape jam or thick fruit preserves
👩🍳Instructions
- 1
Preheat your oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
- 2
In a large bowl, cream together the softened butter, peanut butter, brown sugar, and granulated sugar until smooth.
- 3
Add the egg, sourdough discard, and vanilla extract, then mix well until fully combined.
- 4
In a separate small bowl, whisk together the flour, baking soda, baking powder, and salt.
- 5
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- 6
Scoop rounded tablespoons of dough onto the prepared baking sheet, leaving about two inches of space between them.
- 7
Use your thumb to make a small indentation in the center of each dough ball and fill each spot with about a half teaspoon of jam.
- 8
Bake for 10 to 12 minutes until the edges are lightly golden.
- 9
Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack to cool completely.
💡 Tips
Store these cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they freeze beautifully for up to 3 months. For the best result, use a thick jam or preserve so it stays put in the center while baking.
Made this recipe? Let us know how it went.
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