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 natural 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 fruit preserves

These soft, chewy cookies bring the nostalgic flavor of a PB and J sandwich to your dessert plate using sourdough discard.

By Enzo81 Kitchen· American· October 25, 2026

Sourdough Peanut Butter and Jelly Cookies

enzo81.xyz

Prep

15 minutes

Cook

11 minutes

Total

26 minutes

Serves

These cookies capture everything you love about a classic peanut butter and jelly sandwich in a soft, chewy cookie form. Using sourdough discard is a fantastic way to add a subtle depth and moisture to your baking while using up extra starter. The result is a bakery style treat with tender centers and golden edges.

I love how quickly these come together in one bowl. The hint of tang from the sourdough perfectly balances the sweetness of the jam. For the best results, use a thick fruit jam or preserve instead of jelly, as it stays put on top of the cookie much better during the bake.

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 natural 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 fruit 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 smooth.
3
Add the egg, vanilla extract, sourdough discard, and peanut butter to the bowl and mix until well combined.
4
Stir in the flour, baking soda, baking powder, and salt until a soft dough forms.
5
Scoop tablespoon sized balls of dough and place them on your prepared baking sheet.
6
Use your thumb to make a small indentation in the center of each dough ball.
7
Place a small dollop of jam into each center indentation.
8
Bake for 10 to 12 minutes until the edges are golden brown.
9
Let the cookies cool on the baking sheet for five minutes before moving them to a wire rack to finish cooling.

Tips

Store these cookies in an airtight container at room temperature for up to 5 days. You can also freeze the unbaked dough balls and bake them straight from frozen for a quick treat, just add a couple of extra minutes to the baking time.

#cookies #sourdough discard #peanut butter #dessert #easy baking

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