Prep Time: 20 minutes
Chilling Time: 30 minutes
Bake Time: 10–12 minutes
Total Time: About 1 hour
Yield: 36 cookies

Ingredients

Cookie Dough

• 1 cup (240g) creamy peanut butter
• ½ cup (115g) unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• ½ cup sourdough discard (unfed starter)
• 1 large egg
• 2 teaspoons vanilla extract

Dry Ingredients

• 2¼ cups (280g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ¾ teaspoon salt

For Rolling

• ½ cup granulated sugar

For the Chocolate Topping

• 36 chocolate candy kisses, unwrapped

Equipment

• Large mixing bowl
• Electric mixer or wooden spoon
• Measuring cups and spoons
• Baking sheets
• Parchment paper
• Cookie scoop
• Wire cooling rack

Instructions

Step 1: Prepare the Baking Sheets

Preheat oven to:

350°F (175°C)

Line two baking sheets with parchment paper.

Unwrap the chocolate kisses and set aside.

Step 2: Cream the Butter and Peanut Butter

In a large mixing bowl, beat together:

• Softened butter
• Peanut butter

for about 1–2 minutes until smooth and creamy.

Add:

• Granulated sugar
• Brown sugar

Beat again until light and fluffy.

This step helps create a soft cookie texture.

Step 3: Add Wet Ingredients

Mix in:

• Sourdough discard
• Egg
• Vanilla extract

until fully combined.

The mixture may look slightly thick or creamy—that is normal.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together:

• Flour
• Baking soda
• Baking powder
• Salt

Gradually add the dry ingredients to the peanut butter mixture.

Mix just until a soft dough forms.

Avoid overmixing, which can make cookies tougher.

Step 5: Chill the Dough

Cover the bowl and refrigerate the dough for:

30 minutes

Chilling helps:

• Prevent spreading
• Improve texture
• Enhance peanut butter flavor

Step 6: Shape the Cookies

Scoop dough into:

1-inch balls (about 1 tablespoon each)

Roll each ball in granulated sugar until fully coated.

Place cookies on prepared baking sheets about 2 inches apart.

Step 7: Bake the Cookies

Bake for:

10–12 minutes

until:

• Edges are lightly golden
• Tops are slightly cracked
• Centers remain soft

Do not overbake; peanut butter cookies continue setting as they cool.

Step 8: Add the Chocolate Kiss

Immediately after removing cookies from the oven:

Press one chocolate kiss gently into the center of each cookie.

The warm cookie will soften slightly around the chocolate, creating the classic blossom appearance.

Step 9: Cool

Let cookies cool on the baking sheet for:

5 minutes

Then transfer them to a wire rack.

Allow chocolate to set before storing.

Serving Suggestions

Sourdough Peanut Butter Blossom Cookies are perfect with:

• Coffee
• Hot chocolate
• Milk
• Tea
• Ice cream sandwiches
• Holiday dessert trays

They make excellent:

• Christmas cookies
• Bake sale treats
• Cookie exchange gifts
• Lunchbox desserts

Chef’s Tips

• Use room-temperature butter for the smoothest dough.
• Cream the butter and sugars well for softer cookies.
• Sourdough discard works best when it is at least a few days old for deeper flavor.
• Chill the dough if your kitchen is warm.
• Do not press the chocolate too hard; gently place it in the center.
• Freeze extra dough balls and bake later for fresh cookies anytime.
• For a stronger sourdough flavor, refrigerate the dough overnight.

Variations

Chocolate Peanut Butter Blossoms

Add:

• 2 tablespoons cocoa powder
• Chocolate peanut butter cups instead of kisses

Dark Chocolate Sourdough Blossoms

Use:

• Dark chocolate kisses
• Sea salt sprinkle on top

for a richer flavor.

Crunchy Peanut Butter Blossoms

Replace creamy peanut butter with:

• Crunchy peanut butter

for extra texture.

Holiday Blossom Cookies

Roll cookies in:

• Red sugar
• Green sugar
• Sprinkles

before baking.

Gluten-Free Version

Use:

• Gluten-free all-purpose flour blend

and check that all ingredients are gluten-free.

Storage

Room Temperature

Store in an airtight container for:

5–7 days

Refrigerator

Keeps for:

Up to 2 weeks

Allow cookies to come to room temperature before serving.

Freezer

Freeze baked cookies for:

Up to 3 months

Freeze cookie dough balls for:

Up to 3 months

Bake directly from frozen, adding a few extra minutes to baking time.

Nutrition (Approximate Per Cookie)

• Calories: 160
• Protein: 4 g
• Carbohydrates: 18 g
• Fat: 9 g
• Saturated Fat: 4 g
• Fiber: 1 g
• Sugar: 12 g
• Sodium: 110 mg

Sourdough Peanut Butter Blossom Cookies are a perfect blend of classic holiday cookie nostalgia and modern sourdough baking. The peanut butter richness, chocolate center, and subtle fermented flavor create a soft, chewy cookie that is both familiar and unique.