Using sourdough discard in peanut butter cookies not only transforms the texture - making them chewy and moist - but also enriches the flavor profile. The sourdough adds a subtle tang that complements the peanut butter, ensuring that the cookies are delicious without tasting sour. Additionally, the fermentation process involved in sourdough baking aids digestion, making these cookies gentler on the stomach, particularly for individuals with gluten sensitivity. Allowing the dough to refrigerate for several hours enhances flavor and texture, culminating in a delightful baking experience.
Sourdough discard adds not only a unique chewy texture but also complexity to the flavors in peanut butter cookies, resulting in a tender, non-sour treat.
The fermentation process enhances digestibility, making sourdough cookies a more stomach-friendly option for those with gluten intolerance.
For the best sourdough peanut butter cookies, refrigerate the dough for at least eight hours; this allows flavors to develop and improves cookie texture.
Combining equal parts of brown sugar, white sugar, and butter with extra peanut butter creates a delightful blend for chewy, nutty cookies.
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