Directions: |
Directions:1. Preheat oven to 350º Place parchment paper on a cookie sheet.
2. In the bowl of a stand mixer with paddle attachment, combine sugar, brown sugar, butter, peanut butter. Cream together for a few minutes until light and fluffy.
3. Add egg and mix until well incorporated.
4. Add vanilla and sourdough starter and mix until just combined.
5. in a large mixing bowl, mix dry ingredients together.
6. Add the dry ingredients to the wet ingredients about ⅓ at a time, and mix until just incorporated.
7. Roll the dough into balls and place on a prepared baking sheet.
8. Using a fork, gently press the dough ball with the prongs of the fork. Then, turn the fork 90 degrees and press again to flatten and make a criss cross pattern.
9. Bake for 12-15 minutes or until the edges begin to turn golden brown.
10. Move to a cooling rack to cool.
Long Fermented version:
1. The night before, mix together melted butter, peanut butter, sourdough starter and flour in a stand mixer bowl and cover. Allow the grains to ferment for 8-24 hours.
2. The next day, preheat oven to 350º
3. Add egg and vanilla to the sourdough starter mixture, and mix together well.
4. Sprinkle the remaining dry ingredients into the bowl and stir.
5. For best results, refrigerate dough for at least one hour or up to 24 hours prior to baking.
6. Bake cookies for 10 minutes or until the edges start to turn golden amber color. |
Personal
Notes: |
Personal
Notes: For easy clean up, line the baking sheet with parchment paper.
For this recipe, active sourdough starter or discard will work. It's a great way to use up extra starter, adds slight tanginess, and if long fermented will help break down the flour.
Make sure to cream the butter and sugar together until light and fluffy. This makes the cookies soft and chewy.
|
This recipe for Sourdough Peanut Butter Cookies is from