These Sourdough Chocolate Peanut Butter Swirl Cookies are a tasty treat! Soft and chewy, they combine rich chocolate with creamy peanut butter swirls. Yum! 😋
I love how the sourdough adds a unique flavor that makes these cookies stand out. Plus, they’re super fun to make — just swirl and bake for a delicious surprise!
Key Ingredients & Substitutions
Sourdough Starter Discard: This recipe shines with sourdough starter. If you don’t have any, you can use plain yogurt or buttermilk to get a similar tangy taste, though it won’t have the same texture.
Butter: Unsalted butter is best for control over salt content. If you’re in a pinch, you can use margarine or coconut oil as a dairy-free option, but it might change the flavor slightly.
Cocoa Powder: Unsweetened cocoa powder gives a deep chocolate flavor. If you’re out, you can substitute with Dutch-processed cocoa for a smoother taste, or use carob powder for a caffeine-free option.
Peanut Butter: I like creamy peanut butter for smooth swirls, but crunchy works too if you want added texture. You can also opt for almond butter or cashew butter for a different nutty flavor.
How to Create the Perfect Swirl in Your Cookies?
Swirling the dough allows each cookie to have a beautiful mix of flavors. However, it can be tricky! Here’s how to do it smoothly:
- After dividing the dough, drop alternating spoonfuls of chocolate and peanut butter dough onto the baking sheet.
- Use a knife or skewer to gently swirl the doughs together, making sure not to overmix—this helps maintain those pretty swirls.
- Don’t worry if they don’t look perfect! Each cookie will be unique, adding to the charm.
Take your time with this step for the best appearance. Happy baking!
Sourdough Chocolate Peanut Butter Swirl Cookies
Ingredients You’ll Need:
- 1/2 cup (115g) unsalted butter, softened
- 1/2 cup (100g) granulated sugar
- 1/2 cup (110g) brown sugar, packed
- 1/2 cup (120g) sourdough starter discard (unfed)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup creamy peanut butter
- Coarse sea salt, for sprinkling (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10-12 minutes to bake. Adding cooling time, you’ll want to allocate about 30-40 minutes total before enjoying these delicious cookies!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
2. Creaming the Butters and Sugars:
In a large mixing bowl, take the softened butter and add in the granulated and brown sugars. Cream them together using a mixer (or a spatula if you’re feeling strong!) until the mixture is light and fluffy, about 2-3 minutes.
3. Mixing in the Wet Ingredients:
Now, add in the sourdough starter discard, egg, and vanilla extract to the buttery sugar mixture. Beat everything together until well combined. It should look smooth and creamy!
4. Preparing the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt. This will ensure your cookies have an even texture and flavor!
5. Combining Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture and stir gently until everything is just combined. Be careful not to overmix! The dough will be thick and rich.
6. Creating the Peanut Butter Swirl:
Divide the dough roughly in half. To one half, gently fold in the creamy peanut butter until it’s mixed well. Keep the other half as the chocolate base for your cookies.
7. Swirling the Dough:
To create the beautiful swirl effect in your cookies, drop alternating spoonfuls of chocolate dough and peanut butter dough onto the prepared baking sheet. Then, using a knife or skewer, gently swirl them together. Just a few swirls will do! We don’t want to overmix—each cookie should have its unique pattern.
8. Adding Finishing Touches:
If you’d like, sprinkle a little coarse sea salt on top of the cookies for a delightful salty-sweet flavor boost!
9. Baking the Cookies:
Pop the baking sheet in the oven and bake for about 10-12 minutes. You know they’re ready when the edges look set but the centers still appear soft. If they start to look too firm, they may overbake!
10. Cooling Time:
When the cookies are done, remove them from the oven and let them cool on the baking sheet for about 5 minutes. Then, gently transfer them to a wire rack to cool completely.
11. Enjoy!
Now, it’s time to enjoy your chewy, flavorful sourdough chocolate peanut butter swirl cookies! These cookies are a delicious treat that perfectly showcases the tanginess of sourdough paired with rich chocolate and creamy peanut butter.
Can I Use a Different Nut Butter?
Absolutely! While creamy peanut butter is the star in this recipe, you can use almond butter, cashew butter, or even sunflower seed butter for a nut-free option. Just keep in mind that the flavor will change slightly depending on the type of nut butter you choose.
How Can I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to extend their shelf life, you can freeze them for up to 3 months. Just make sure to let them cool completely before placing them in a freezer-safe bag!
What If I Don’t Have Sourdough Discard?
If you don’t have sourdough starter discard, no worries! You can substitute it with an equal amount of plain yogurt or buttermilk. Both will give a similar tangy flavor, though the texture might vary slightly.
Can I Make These Cookies Vegan?
Yes! To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, set to gel for a few minutes). Use vegan butter instead of unsalted butter, and ensure your peanut butter is also plant-based.
