These Sourdough Chocolate Peanut Butter Swirl Cookies are a tasty treat! Made with tangy sourdough, rich chocolate, and creamy peanut butter, they’re sure to please your sweet tooth.
I love how the peanut butter creates beautiful swirls in the dough—it’s like art you can eat! Plus, they’re super easy to whip up and share with friends. Who could resist a cookie like that?
Key Ingredients & Substitutions
Sourdough Starter Discard: This adds a unique flavor and helps with texture. If you don’t have sourdough discard, you can substitute it with plain yogurt or applesauce, although the flavor will change a bit.
Peanut Butter: Creamy peanut butter works best for a smooth mix. You could also use crunchy peanut butter for added texture or almond butter if you’re looking for a nut-free option.
Cocoa Powder: Unsweetened cocoa provides the rich chocolate flavor. If you’re out, you can use Dutch-processed cocoa for a smoother taste, but avoid using sweet cocoa mixes as they will alter the sweetness level.
Chocolate Chips: I love adding semi-sweet chocolate chips, but dark or milk chocolate chips also work well. For a twist, try adding white chocolate chips or even caramel bits for extra sweetness!
How Do You Create the Perfect Swirl in Cookies?
Creating a beautiful swirl in your cookies adds a nice touch. Here’s how to achieve it:
- After preparing the dough, scoop half of it into a separate bowl. Mix in some extra peanut butter for fun flavor.
- On your baking sheet, alternate spoonfuls of the chocolate and peanut butter dough, placing them closely.
- Using a toothpick or skewer, gently swirl the two doughs together without fully blending them. This will create lovely marbled patterns!
Remember to not overdo the swirling; you want the colors to be distinct rather than fully combined!
Sourdough Chocolate Peanut Butter Swirl Cookies
Ingredients You’ll Need:
- 1 cup sourdough starter discard (unfed)
- 1/2 cup creamy peanut butter
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup chocolate chips or chunks
How Much Time Will You Need?
This delicious recipe takes about 15 minutes to prepare and 10-12 minutes to bake, plus a few minutes for cooling. You’ll enjoy these cookies fresh out of the oven, but allowing them to cool slightly makes them even tastier!
Step-by-Step Instructions:
1. Preheat the Oven:
Begin by preheating your oven to 350°F (175°C). While the oven is heating, line a baking sheet with parchment paper to prevent the cookies from sticking.
2. Cream the Butter and Peanut Butter:
In a large bowl, use an electric mixer to cream together the softened butter, creamy peanut butter, granulated sugar, and brown sugar. Beat this mixture until it’s light and fluffy—this usually takes about 2-3 minutes.
3. Add Egg and Vanilla:
Add the large egg and vanilla extract to the creamed mixture. Beat everything well until fully combined and smooth.
4. Incorporate the Sourdough Starter:
Next, stir in the sourdough starter discard. Mix until everything is thoroughly incorporated. This gives the cookies a lovely tangy flavor!
5. Combine Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until well mixed. This helps to evenly distribute the dry ingredients.
6. Mix Dry and Wet Ingredients:
Gradually add the dry mixture to the wet mixture, mixing just until combined. Be careful not to overmix; it’s okay if there are a few lumps!
7. Fold in Chocolate Chips:
Gently fold in the chocolate chips or chunks until they are evenly dispersed throughout the dough.
8. Create the Swirl Effect:
To achieve the beautiful swirl, scoop out half of the cookie dough and set it aside. Add a bit more peanut butter to the separated dough and mix well to enhance the flavor. This will create a richer peanut butter color.
9. Spoon and Swirl:
On the prepared baking sheet, drop spoonfuls of the chocolate dough and the peanut butter dough close to each other. Using a toothpick or skewer, gently swirl them together without fully mixing them. This will give you the lovely marbled effect!
10. Bake the Cookies:
Place the baking sheet in the oven and bake for 10-12 minutes, or until the cookies appear set and slightly cracked on top. They will continue to firm up while cooling.
11. Cool the Cookies:
Let the cookies cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
Enjoy these chewy, tangy, richly swirled cookies fresh or store them in an airtight container for a delightful treat later! They’re perfect with a glass of milk or a warm cup of coffee!
Can I Use Active Sourdough Starter Instead of Discard?
Yes, you can use active sourdough starter if that’s what you have on hand! Just be mindful that the dough may have a stronger sour flavor. If you prefer a milder taste, stick with unfed discard.
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also refrigerate them to extend their freshness, but be sure to bring them to room temperature before enjoying!
Can I Freeze the Cookie Dough?
Absolutely! To freeze the cookie dough, scoop it onto a baking sheet lined with parchment paper and freeze until firm. Then, transfer the cookie dough balls to a freezer bag. When you’re ready to bake, simply take them out and bake from frozen, adding a couple of extra minutes to the baking time.
What Can I Substitute for Peanut Butter?
If you want to substitute peanut butter, you can use almond butter or sunflower seed butter for a nut-free option. Keep in mind that each alternative may slightly alter the flavor of the cookies!