Sourdough Peanut Butter Cookies with Peanut Butter Ganache

A classic. But make it sourdough.

This recipe is for peanut butter lovers everywhere - but really, its PB on PB.

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Makes 24 Cookies | Prep Time: 10 minutes | Cook Time: 10 minutes

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INGREDIENTS

• ½ cup butter

• 1 cup peanut butter

• ⅓ cup sourdough starter discard

• ½ cup brown sugar

• ½ cup granulated sugar

• 1 egg

• 1 teaspoon vanilla extract

• 1 ¾ cup flour

• ¾ teaspoon baking soda

• ½ teaspoon baking powder

• ¼ teaspoon salt

  GANACHE (This is for a light glaze, feel free to double this if you want a larger amount per cookie!)

• ⅔ cup white chocolate melting wafers

• ⅔ cup heavy cream

• ⅓ cup peanut butter

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DIRECTIONS

1. Pre-heat oven to 350˚F. Whisk flour, baking soda, baking powder and salt together in a medium sized bowl and set aside.

2. In a separate bowl or stand mixer, cream butter, discard, peanut butter, sugars, egg and vanilla together until well combined.

3. Pour dry ingredients into wet ingredients and mix until just incorporated. (At this point, you can cover the bowl and store the dough in the fridge for up to three days.)

4. Use a cookie scoop to place the dough onto a cookie sheet, about 2-3” apart. Use a fork and press pattern onto each dough ball, flattening it slightly.

5. Bake for 9-11 minutes and let cool 5 minutes before transferring to wire rack.

6. Make the ganache: In a medium heatproof bowl, combine the white chocolate melting wafers and peanut butter. Set aside.

7. In a small saucepan, heat the cream over medium heat until it begins to boil and foam.

8. Immediately remove the hot cream from the stove and pour over the white chocolate. Let the cream sit for 30 seconds to melt the chocolate.

9. Stir until smooth. The ganache will be runny at first, then thicken to a pourable consistency. Pour over each cookie and allow to set before moving or stacking.