Sourdough Peanut Butter and Jelly Cookies

Name: Sourdough Peanut Butter and Jelly Cookies
Prep time: 15 min
Cook time: 11 min
Total time: 26 min
Yield: 24
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1/2 cup sourdough discard; 1/2 cup brown sugar; 1/2 cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 cup creamy peanut butter; 1 1/2 cups all purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup grape jam or strawberry preserves

These cookies capture the nostalgic taste of a classic PB and J sandwich in a soft, chewy sourdough treat.

By Enzo81 Kitchen· American· October 26, 2026

Sourdough Peanut Butter and Jelly Cookies

easy.enzo81.xyz

Prep

15 minutes

Cook

11 minutes

Total

26 minutes

Serves

There is something so comforting about a peanut butter and jelly sandwich. I love how these cookies bring that childhood favorite to life with the added goodness of sourdough starter. The discard adds a lovely touch of moisture and a subtle tang that makes the peanut butter flavor really shine.

These are wonderful to keep in your cookie jar for a quick snack. My top tip is to use a thick jam instead of jelly because it stays in place much better while the cookies are in the oven. You will be surprised by how simple and quick they are to put together.

Ingredients

1/2 cup unsalted butter, softened
1/2 cup sourdough discard
1/2 cup brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup creamy peanut butter
1 1/2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup grape jam or strawberry preserves

9Instructions

1
Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
2
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is smooth.
3
Add the sourdough discard, egg, vanilla extract, and peanut butter to the bowl. Mix well until everything is combined.
4
Stir in the flour, baking soda, baking powder, and salt until a soft dough forms.
5
Scoop tablespoon sized portions of dough and roll them into balls, placing them on your prepared baking sheet.
6
Use your thumb or the back of a small spoon to press a deep indentation into the center of each dough ball.
7
Place about a half teaspoon of jam into each center indent.
8
Bake for 10 to 12 minutes, or until the edges are just starting to turn golden brown.
9
Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.

Tips

Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the baked cookies for up to 3 months. If you want to prep ahead, freeze the raw dough balls and bake them straight from frozen by adding an extra minute or two to the cooking time.

#sourdough #cookies #peanut butter #dessert #vegetarian

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