These Sourdough Chocolate Peanut Butter Swirl Cookies are a match made in cookie heaven! With soft, chewy textures and rich chocolate and peanut butter flavors, they’re hard to resist.
Mixing sourdough into the dough gives them a fun twist. I like to enjoy them warm, when the chocolate is all melty. Perfect for any time you’ve got a craving! 🍪💖
Key Ingredients & Substitutions
Sourdough Starter Discard: This is what gives the cookies a unique flavor. If you don’t have any, you can use plain yogurt or unsweetened applesauce. Both will give moisture, but may not replicate the tangy taste of sourdough.
Butter: Unsalted butter is preferred for better control over the cookie’s saltiness. If you’re in a pinch, you can use margarine or coconut oil. Just remember that coconut oil may add a slight coconut flavor.
Cocoa Powder: I use unsweetened cocoa powder, but for a sweeter taste, you could opt for Dutch-process cocoa. If you run out, carob powder can be a substitute, though it has a different taste.
Peanut Butter: Creamy peanut butter is best for these cookies. For a nut allergy, almond butter or sunbutter can replace it. Just ensure the consistency is similar for the swirl effect!
Flaky Sea Salt: This is optional, but it really enhances the flavor. If you don’t have it, kosher salt or even regular sea salt will do just fine.
What’s the Best Way to Create a Beautiful Swirl in Your Cookies?
Swirling the two types of dough can be tricky, but it’s all about balance. After mixing your chocolate dough and peanut butter, here’s how to achieve those beautiful swirls:
- Start by dolloping both mixtures on a plate. Aim for a good mix of chocolate and peanut butter.
- Using two forks (or a skewer), gently twist the dough. Start from the center and work your way out, but avoid mixing too much. You want to see distinct swirls!
- Remember, less is more. Overmixing will blend the colors, losing that marbled look.
If you follow these tips, your cookies will look as good as they taste! Enjoy!
How to Make Sourdough Chocolate Peanut Butter Swirl Cookies
Ingredients You’ll Need:
For the Cookies:
- 1/2 cup (115g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (125g) sourdough starter discard (unfed)
- 1 large egg
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
For the Peanut Butter Swirl:
- 1/2 cup creamy peanut butter
- 2 tbsp powdered sugar (optional, for sweetness and consistency)
For the Topping (Optional):
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe will take about 15 minutes of prep time, and you’ll need around 10-12 minutes for baking. Make sure to allow for some cooling time after baking, about 5 minutes on the baking sheet before moving to a wire rack.
Step-by-Step Instructions:
1. Preheat Oven and Prepare Baking Sheets:
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. This will help prevent your cookies from sticking.
2. Cream Butter and Sugar:
In a large bowl, using an electric mixer, beat together the softened butter and granulated sugar. Mix until it becomes light and fluffy, which usually takes about 2-3 minutes. This is a key step for getting nice, soft cookies!
3. Add Sourdough Starter, Egg, and Vanilla:
Next, mix in the sourdough starter discard, the egg, and vanilla extract. Continue mixing until everything is fully combined. The mixture should look smooth and creamy.
4. Combine Dry Ingredients:
In a separate bowl, sift together the all-purpose flour, cocoa powder, baking soda, and salt. This helps to evenly distribute the dry ingredients and remove any lumps.
5. Form Dough Base:
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix, as this can make your cookies tough. You want a nice, soft dough.
6. Prepare Peanut Butter Swirl:
In a small bowl, mix the creamy peanut butter with powdered sugar (if using). Stir until it’s smooth and slightly thickened, which will help it swirl nicely with the chocolate dough.
7. Combine Dough and Peanut Butter:
Now, divide your cookie dough into two parts: about two-thirds chocolate dough and one-third peanut butter mixture. On a clean plate or surface, dollop the two types of dough in alternating spoonfuls.
8. Create Swirls:
Using two forks or a skewer, gently swirl the peanut butter and chocolate dough together. Be careful to keep the swirls distinct—overmixing will blend them too much, and you want that beautiful marbled effect!
9. Scoop Cookies onto Baking Sheet:
Using a spoon or cookie scoop, drop spoonfuls of the swirled dough onto the prepared baking sheet. Make sure to space them about 2 inches apart, as they will spread while baking.
10. Add Finishing Touches:
If you like, sprinkle a pinch of flaky sea salt over each cookie dough ball. This will add a wonderful salty-sweet flavor to every bite!
11. Bake:
Bake your cookies for about 10-12 minutes, or until the edges are set but the centers still look slightly soft. Your kitchen should smell amazing by now!
12. Cool:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely.
13. Serve and Enjoy:
Now comes the best part! Enjoy your rich, chewy sourdough chocolate peanut butter swirl cookies with a glass of milk or your favorite beverage. They’re perfect for sharing, but we won’t tell if you keep them all to yourself!
Can I Use a Different Type of Peanut Butter?
Yes, you can! While creamy peanut butter is recommended for the best consistency, you can use crunchy peanut butter for added texture or even almond butter or sunbutter if you need a nut-free option. Just ensure the consistency is similar to peanut butter for swirling.
How Should I Store These Cookies?
Store your cookies in an airtight container at room temperature for up to 5 days. If you want them to stay fresh longer, you can also freeze them! Just make sure they’re fully cooled, then place them in a freezer-safe bag or container for up to 2 months.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the cookie dough ahead of time and refrigerate it for up to 3 days. Just make sure to cover it tightly. When you’re ready to bake, scoop and bake directly from the fridge; you may need to add a minute or two to the baking time.
What if I Don’t Have Sourdough Starter Discard?
If you don’t have sourdough starter, you can substitute it with an equal amount of plain yogurt or unsweetened applesauce for moisture. Keep in mind that while this will change the flavor slightly, it will still yield delicious cookies!
