Sourdough Discard Peanut Butter Blossoms
Serves 32
15 mins prep
10 mins cook
25 mins total
An easy recipe for Sourdough Discard Peanut Butter Blossoms. A great way to use up some of your sourdough discard for a classic holiday cookie!
Preheat oven to 375°F.
In the bowl of a stand mixer fitted with the paddle attachment*, mix the granulated sugar, light brown sugar, and softened butter. Add the peanut butter, sourdough discard, egg and vanilla extract, mixing on medium speed until smooth and combined.
Add the flour, baking soda and salt and mix until no dry spots remain.
Use a cookie scoop to divide the dough into 1 Tablespoonfuls, then roll each into a ball between your palms. Roll each dough ball in granulated sugar (or sprinkles, if using) to coat, then place on a lightly greased baking sheet, about 2 inches apart.
Bake for 8-10 minutes until slightly golden. Remove from the oven, and let sit for 2-3 minutes, then press a Hershey's Kiss in the center of each cookie while the cookie is still warm. Transfer the cookies to a cooling rack to cool fully.
