Hey sweet tooth! 🍪✨ Ready to turn your sourdough discard into something absolutely magical? These soft, chewy cookies have a secret: a melty peanut butter cup hiding in the middle. Zero waste never tasted so nostalgic!
🍪🥜 Sourdough Discard Peanut Butter Cup Stuffed Cookies 🥜🍪
Ingredients:
Wet Ingredients:
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup sourdough discard (unfed is perfect!)
1 large egg
1 teaspoon vanilla extract
Dry Ingredients:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
Filling:
12 mini peanut butter cups (unwrapped and chilled)
Directions:
Prep your baking area: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper. Chill your peanut butter cups in the fridge or freezer while making the dough so they stay firm when baking.
Cream the butter and sugars: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2 minutes.
Add wet ingredients: Mix in the sourdough discard, egg, and vanilla extract until fully combined and smooth.
Stir in dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients, mixing until a soft dough forms.
Scoop and stuff: Scoop about 2 tablespoons of dough and flatten slightly in your palm. Place a chilled peanut butter cup in the center, then wrap the dough around it and roll into a smooth ball. Make sure the candy is completely covered!
Bake: Place stuffed cookie balls on the baking sheet, spaced about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden and the centers look just set.
Cool and enjoy: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm for gooey centers, or cool completely for perfect lunchbox treats.
Nutritional Information:
⏰ Prep Time: 15 min | 🔥 Cooking Time: 12 min | ⏳ Total Time: ~27 min
⚡ Calories per cookie: ~200 | 🍽️ Makes 12 cookies
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