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These sourdough peanut butter blossoms are melt-in-your-mouth delicious with a subtle tangy twist. Perfect for enjoying with a warm drink, sharing on the holiday dessert table, or gifting on cookie trays.
Table of Contents
These sourdough peanut butter cookies are a go-to at our house during the holidays because they’re so easy to make and freeze well for Christmas prep.
My daughter is allergic to peanuts, so we technically make almond butter blossoms. But that’s what’s so great: you can easily swap the peanut butter with almond butter or other nut butters.
Alongside these, my sourdough ginger molasses cookies, einkorn chocolate chip cookies, and sourdough lavender London Fog cookies are always delicious, reliable options for filling cookie trays and sharing.
These cookies are made with simple ingredients, and you can use either active starter or discard (both work well!).
I usually use discard for a quick and easy sourdough Christmas cookie, but you can also let the dough long-ferment in the fridge.
Of course, I love to gift these cookies. But I also enjoy them with coffee made with brown sugar creamer during the quiet morning hours next to the Christmas tree.
Why You’ll Love This Recipe
Sourdough: These sourdough peanut butter blossoms are a delicious way to use up extra starter. The sourdough adds depth to the flavor and helps the cookies stay soft and fresh for days (if they last that long!).
Soft: These sourdough peanut butter blossoms are soft and tender with a creamy, velvety crumb.
Holiday Favorite: These cookies have a classic, old-fashioned flavor that tastes just like the ones from childhood Christmases.
Gift Giving: They package well and freeze easily, making them perfect for cookie trays, Christmas tins, or stashing in the freezer to enjoy later.
Ingredients
Peanut Butter: Use a creamy peanut butter. Almond butter is a great peanut-free option. If you use natural peanut butter, a no-stir variety yields the best results.
Butter: I prefer using unsalted butter. Let it soften to room temperature before mixing.
Brown Sugar: I prefer dark brown sugar because it adds a caramel-like sweetness. Light brown sugar works too if that’s what you have on hand.
Sourdough: You can use either active starter or discard in this Christmas cookie recipe. Also, you can use an all-purpose starter, a fresh-milled starter, or an einkorn starter.
Hershey’s Kisses: The finishing touch that brings it all together and makes the peanut butter blossoms so irresistible!
Get the full list of ingredients and measurements on the printable recipe card below.
Tools You Will Need
Stand Mixer: I use my KitchenAid bowl-lift mixer, but a hand mixer will also work.
Mixing Bowl: You’ll need a separate bowl for mixing the dry ingredients.
Cookie Sheet: I like to bake two dozen at a time with these large baking sheets.
Step-by-Step Instructions
Step 1: In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.
Step 2: In the bowl of a stand mixer, use a paddle attachment to beat together the peanut butter, butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.
Step 3: Add the egg, vanilla extract, and sourdough starter.
Mix on medium speed until smooth and thoroughly combined, scraping down the sides of the bowl as needed.
Step 4: Add half of the dry ingredients to the wet mixture. Mix on low speed for 30-45 seconds or until the flour is mostly combined.
Add the remaining dry ingredients and continue mixing on low until no dry flour remains, about 30-45 seconds more. Do not overmix.
Cover and refrigerate for at least 30 minutes or up to 2 hours.
Step 5: When you are ready to bake, preheat the oven to 375°F, line a cookie sheet with parchment paper, and unwrap the Hershey’s Kisses.
It’s easier to unwrap them now than after the cookies come out of the oven.
Step 6: Scoop dough into 1 ½ tablespoon portions (or use a small cookie scoop) and roll into balls.
Roll each ball in the sugar. Then, place it on the parchment-lined cookie sheet, approximately 2 inches apart.
Bake for 9–11 minutes, or until the cookies are puffed and the edges are lightly golden.
Step 7: Right away, gently press a Hershey’s Kiss into the center of each cookie while still warm. The cookies will crack slightly.
Step 8: Let the cookies cool for a few minutes on the baking sheet. Then, transfer the cookies to a wire rack to cool.
For the best temperature and texture, allow the cookies to cool to room temperature.
Repeat the process with the remaining cookie dough.
Tips for Success
- If you have a few cookie sheets, you can bake a few batches at one time. But you may need to extend the bake time a few minutes.
- If you are baking one sheet at a time, store the remaining cookie dough in the fridge while you wait.
- You can use either active sourdough starter or discard in this recipe. Learn the difference between active starter, inactive, and discard on my YouTube channel.
- Unwrap the Hershey’s Kisses before the cookies come out of the oven so they’re ready to press in while the cookies are warm and soft.
- If baking more than one tray at a time, you may need to rotate them halfway through baking to ensure even baking.
- Because this recipe has sourdough starter in it, you can long-ferment this cookie dough for up to 3 days in the refrigerator.
- Underbaked cookies can be put back in the oven and baked until done.
Serving Suggestions
Cookie Tray: These are perfect for any holiday cookie tray and are the first to disappear. You can also pair them with other sweets, such as cinnamon rolls or a sourdough skillet cookie.
Hot Chocolate: Enjoy with a mug of hot chocolate for a cozy winter treat.
Coffee: Treat yourself to a cookie and coffee for an easy and delicious afternoon pick-me-up.
Storing & Freezing
- Store in an airtight container for up to 5 days.
- For longer storage, freeze cookies in a single layer on a baking sheet, then transfer to a freezer bag. They’ll keep well for up to 3 months.
Variations
Almond Butter: Swap the peanut butter for almond butter for a milder flavor. It’s a great option if you need to avoid peanuts but still want the same soft, chewy cookie texture.
Chocolate Peanut Butter: Use chocolate-flavored peanut butter for a richer, double-chocolate version that’s extra decadent.
Thumbprint Cookies: Skip the chocolate kiss and press a small indent in the center before baking. Once cooled, fill with a little chocolate, peanut butter, or your favorite jam.
Mini Blossoms: Roll smaller dough balls and top with mini chocolate kisses for delicious bite-sized treats.
FAQs
Yes! You can replace the sourdough discard with 2 tablespoons of flour and 1 tablespoon of milk to maintain the same texture and moisture.
You can, but I prefer the no-stir varieties. With natural peanut butter, the texture may change slightly. Natural peanut butter tends to separate and has more oil, which can make the cookies spread more.
If using it, stir the peanut butter well before measuring, and chill the dough for 2 hours before baking to help the cookies hold shape.
Yes, too long-ferment, you can refrigerate the cookie dough for up to three days.
That’s normal for blossoms! It helps create the signature look when you press in the kiss.
Warm dough or too soft butter may cause the cookies to spread too much. To prevent this, chill the dough for at least 30 minutes before baking. Also, make sure your baking sheets are completely cool between batches.
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Sourdough Peanut Butter Blossoms
Equipment
- Mixing bowl
- Cookie sheet
Ingredients
Dry Ingredients
- 1 1/3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 3/4 cup creamy peanut butter, or almond butter
- 8 tablespoons unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup sourdough starter, active or inactive
Toppings
- 1/4 cup sugar, for rolling
- 24 Hershey's Kisses
Instructions
- Combine the Dry Ingredients. In a large mixing bowl, whisk together the flour, baking soda, and salt. Set aside.1 1/3 cups all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt
- Cream the Butters and Sugar. In the bowl of a stand mixer, use a paddle attachment to beat together the peanut butter, butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes.3/4 cup creamy peanut butter, 8 tablespoons unsalted butter, 1/2 cup granulated sugar, 1/2 cup dark brown sugar
- Add the Wet Ingredients. Add the egg, vanilla extract, and sourdough starter. Mix on medium speed until smooth and thoroughly combined, scraping down the sides of the bowl as needed.1 egg, 1 teaspoon vanilla extract, 1/4 cup sourdough starter
- Add the Dry Ingredients. Add half of the dry ingredients to the wet mixture. Mix on low speed for 30-45 seconds or until the flour is mostly combined. Add the remaining dry ingredients and continue mixing on low until no dry flour remains, about 30-45 seconds more. Do not overmix.
- Chill. Cover and refrigerate for at least 30 minutes.
- Preheat and Prep. When you are ready to bake, preheat the oven to 375°F, line a cookie sheet with parchment paper, and unwrap the Hershey's Kisses. It's easier to unwrap them now than after the cookies come out of the oven.24 Hershey's Kisses
- Shape and Roll the Dough. Scoop dough into 1 ½ tablespoon portions (or use a small cookie scoop) and roll into balls. Roll each ball in the sugar. Then, place it on the parchment-lined cookie sheet, approximately 2 inches apart.1/4 cup sugar
- Bake. Bake for 9–11 minutes, or until the cookies are puffed and the edges are lightly golden.
- Add the Chocolate Kisses. Right away, gently press a Hershey's Kiss into the center of each cookie while still warm. The cookies will crack slightly.
- Cool. Let the cookies cool for a few minutes on the baking sheet. Then, transfer the cookies to a wire rack to cool. For the best temperature and texture, allow the cookies to cool to room temperature.Repeat the process with the remaining cookie dough.
Notes
- Use a creamy, unsalted peanut butter. Almond butter is a great peanut-free option. If you use natural peanut butter, a no-stir variety yields the best results.
- If you have a few cookie sheets, you can bake a few batches at one time. But you may need to extend the bake time a few minutes.
- If you are baking one sheet at a time, store the remaining cookie dough in the fridge while you wait.
- You can use either active sourdough starter or discard in this recipe. Learn the difference between active starter, inactive, and discard on my YouTube channel.
- Unwrap the Hershey’s Kisses before the cookies come out of the oven so they’re ready to press in while the cookies are warm and soft.
- If baking more than one tray at a time, you may need to rotate them halfway through baking to ensure even browning.
- Because this recipe has sourdough starter in it, you can long-ferment this cookie dough for up to 3 days in the refrigerator.
- Underbaked cookies can be put back in the oven and baked until done.
Nutrition
Nutrition information is auto-calculated and may not reflect your final product. Please verify independently if needed.
My daughter has a peanut allergy, so I use no-stir almond butter, and they are DELICIOUS!