These Sourdough Chocolate Peanut Butter Swirl Cookies are a tasty treat! With smooth chocolate and rich peanut butter mixed together, they are easy to love.
Making these cookies feels like a warm hug from the oven. I can’t resist the swirl—it’s like a sweet surprise in every bite! 🍪
I enjoy whipping these up with my sourdough starter. It’s a fun way to use it, and they come out soft and chewy every time. Give them a try and watch them disappear!
Key Ingredients & Substitutions
Butter: Unsalted butter is best here, as it allows for better control of the saltiness in the cookies. If you’re dairy-free, try using coconut oil or a plant-based butter alternative.
Sourdough Starter Discard: This recipe shines with unfed sourdough discard for a subtle tang. If you don’t have any, you can substitute with plain yogurt or applesauce for a similar moisture effect.
Cocoa Powder: I love unsweetened cocoa powder for rich chocolate flavor. You could also use Dutch-processed cocoa for a smoother taste, but the cookies may be slightly lighter in color.
Peanut Butter: Creamy peanut butter provides a smooth swirl. For a nut-free option, sun butter or soy nut butter works well. Just be mindful of allergies!
Chocolate Chips: Semi-sweet chocolate chips are fantastic, but feel free to switch to dark chocolate for a more intense flavor. You could even use white chocolate chunks for a fun twist.
How Do I Achieve the Perfect Swirl Effect?
The swirling technique is key to making these cookies visually appealing! Start by warming the peanut butter slightly—it will help it blend better with the cookie dough.
- Scoop the cookie dough onto the baking sheet; around 1 tablespoon per cookie works great.
- Add a small dollop (about 1 teaspoon) of warmed peanut butter on top of each dough ball.
- Using a toothpick or skewer, gently swirl the peanut butter into the cookie dough to create a marbled pattern. Don’t over-mix; you want to maintain that lovely swirl!
With these tips, you’ll have beautifully marbled cookies that not only taste great but look impressive too!
How to Make Sourdough Chocolate Peanut Butter Swirl Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1/2 cup (115g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1/2 cup (120g) sourdough starter discard (unfed)
- 1 tsp vanilla extract
- 1 cup (125g) all-purpose flour
- 1/4 cup (25g) cocoa powder, unsweetened
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (130g) creamy peanut butter
- 1/2 cup (90g) semi-sweet chocolate chips or chunks
For Finishing Touch:
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This scrumptious cookie recipe will take about 15 minutes to prepare and an additional 10-12 minutes to bake. Allow a bit of extra time for the cookies to cool before enjoying them—total time around 30-35 minutes!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). While it’s heating, line a baking sheet with parchment paper or a silicone baking mat. This will make your cookies easier to remove later!
2. Cream the Butter and Sugar:
In a large mixing bowl, add the softened unsalted butter and granulated sugar. Use a hand mixer or stand mixer to beat them together until the mixture is light and fluffy. This usually takes about 2-3 minutes. It’s all about whipping in that air!
3. Mix in the Wet Ingredients:
Next, add the large egg, sourdough starter discard, and vanilla extract to the creamed butter and sugar. Mix everything together until it’s fully combined and smooth.
4. Whisk the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. This will ensure that your cookies are evenly seasoned.
5. Combine Wet and Dry Ingredients:
Gradually add the dry mixture to the wet mixture. Stir gently with a spatula or spoon until everything is just combined. Be careful not to overmix! Finally, fold in the semi-sweet chocolate chips or chunks.
6. Prepare the Peanut Butter:
In a small microwave-safe bowl, warm up the creamy peanut butter for about 15-20 seconds. This will make it easier to swirl into your cookie dough!
7. Scoop and Swirl:
Scoop out about 1 tablespoon of cookie dough and place it on the prepared baking sheet. For each dough ball, take about half of it and create a small indentation in the center. Add a dollop (approximately 1 teaspoon) of the warmed peanut butter, and then use a toothpick or skewer to swirl it into the dough. You can also layer the dough and peanut butter before swirling for a pretty marbled look!
8. Sprinkle with Sea Salt:
Before baking, lightly sprinkle some coarse sea salt on top of each cookie. This salty-sweet combination is delicious!
9. Bake the Cookies:
Place the baking sheet in the oven and bake for 10-12 minutes. You want the edges to be set and the centers to look just a tad soft—that’s perfect!
10. Cool and Enjoy:
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. Now they’re ready to enjoy!
These scrumptious and wonderfully marbled sourdough chocolate peanut butter swirl cookies make for a delightful treat, perfect to share with friends and family (or to enjoy all by yourself!). Happy baking!
Can I Use a Different Type of Flour?
Yes! If you’re looking for a gluten-free option, you can substitute all-purpose flour with a 1:1 gluten-free flour blend. Make sure it includes xanthan gum for the best texture.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want them to last longer, you can refrigerate them for up to a week or freeze them for up to 3 months—just make sure they’re wrapped well to prevent freezer burn!
Can I Make These Cookies Vegan?
Absolutely! To make this cookie recipe vegan, substitute the egg with a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). You can also use a vegan butter alternative and make sure the chocolate chips are dairy-free.
What If I Don’t Have Sourdough Starter Discard?
No worries! If you don’t have sourdough discard, you can use plain yogurt or applesauce as a substitute. This will keep the moisture content similar and still give you delicious cookies!