Sourdough Peanut Butter Blossoms
Sourdoughpeanut butter blossoms cookies are made with creamy peanut butter ,sourdough starter/discard, touch of vanilla extract and Hershey’s kisses.
Prep Time10 minutes mins
Cook Time8 minutes mins
Chilling time30 minutes mins
Total Time48 minutes mins
Course: Dessert
Cuisine: American
Keyword: #cookies, #peanutbutterrecipes, #sourdoughcookies, #sourdoughdiscardrecipes, #sourdoughrecipes
Servings: 16 cookies
Calories: 129kcal
- 1 cup 120g All purpose flour
- ½ cup Sourdough Starter
- ½ cup / 100g granulated sugar
- ⅓ cup / 56g packed brown sugar
- ¼ cup /64g creamy peanut butter
- ¼ cup butter softened
- ½ large egg
- ½ teaspoon tsp/ 2g teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon vanilla extract
- 16 16 HERSHEY'S KISSES milk chocolate candies unwrapped.
Pre-heat oven to 375°F.
Line the baking sheet with parchment paper and set aside.
In a large bowl add flour, salt and baking soda and mix well and set aside.
In large bowl, beat ¼ cup granulated sugar, the brown sugar, peanut butter, butter, vanilla extract, egg and sourdough starter with electric mixer on medium speed, or mix with spoon, until well blended.
Then stir in dry ingredients, flour, baking soda and baking powder until dough forms.
Refrigerate the dough for at least 30 minutes or more.
Shape dough into 1-inch balls; roll in additional granulated sugar. On ungreased cookie sheets, place about 2 inches apart.
Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 HERSHEY’S KISSES candy in the center of each cookie.
If you want, you put the cookies back in oven for 30 seconds. ( This is optional step)
Remove from cookie sheets to cooling rack.
Calories: 129kcal | Carbohydrates: 19g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 114mg | Potassium: 41mg | Fiber: 0.5g | Sugar: 11g | Vitamin A: 97IU | Calcium: 9mg | Iron: 0.5mg