Sourdough Chocolate Peanut Butter Swirl Cookies Recipe
Rich and chewy, these cookies are sweet and salty with a hefty sugar coating. Each bite is different due to the peanut butter swirls, which vary in sweetness. Sourdough waste unites the flavours and balances their richness.
– 1 Cup Unsalted butter soft– ½ Cup cane sugar– 1 Cup Brown sugar– 2 Egg– 2 teaspoon Vanilla extract– ½ Cup Sourdough discard– 2 Cup All-purpose flour– ½ Cup Cacao Powder unsweetened– 1 teaspoon Salt– 1 teaspoon Baking soda– 1 Cup Chocolate chip– ½ Cup Peanut butter organic/runny peanut butter is best for stirring it in!
Preheat oven to 350°F. Beat butter and sugars in a stand mixer or bowl until light and creamy. Stir in eggs, vanilla, and sourdough refuse.
In another bowl, mix flour, cacao powder, salt, and baking soda. Mix wet ingredients in basin. Mix chocolate chips briefly.
Stand mixer bowl removal. Add peanut butter to cookie batter and mix gently. Peanut butter should be streaked throughout the dough. Do not overmix!
Place cookie dough scoops 2 inches apart on a baking sheet. Bake 8-10 minutes in preheated oven. I prefer 10 minutes for this dish. Tops of baked cookies should be set and not shiny. Enjoy after cooling on rack!