Sourdough monster cookies are perfectly sweet with added depth of flavor from sourdough discard. They are easy to make and oh so delicious.
I love visiting the sweet side of sourdough by making all kinds of decadent sourdough desserts. Sourdough cookies are some of my favorite treats to make because of their simplicity and crowd pleasing qualities. Sourdough chocolate chip cookies, sourdough peanut butter cookies, sourdough snickerdoodle cookies, and sourdough shortbread cookies are just a few classic cookie recipes with a sourdough twist that are divine, and well loved in our home!
Today we are giving another tasty cookie recipe some sourdough flare. If you are a fan of monster cookies, this sourdough version is about to become your new favorite. With crisp edges and a chewy center, sourdough monster cookies are perfect for satisfying a sweet tooth. You have to try this recipe next time you are craving a delicious homemade treat!
Why You’ll Love This Recipe
Great for extra sourdough starter discard –This is a great recipe for sourdough bakers because is uses up excess discard. If you are new to sourdough, learn how to make your own sourdough starter here.
Easy – I love making these chewy cookies because they are so simple and easy to throw together, and they are always delicious!
Elevated cookies – This recipe takes classic cookies to the next level because they not only feature chocolate chips, but also creamy peanut butter for added nutty flavor, candy-coated chocolate, hearty oats, and the slight tang of sourdough goodness to tie it all together.
Ingredients
Sourdough discard – This recipe uses sourdough starter that is unfed and not active, usually straight from the fridge.
A full ingredient list with exact amounts can be found in the recipe card below.
How To Make Sourdough Monster Cookies
Step 1: Preheat the oven to 350 degrees Fahrenheit. Add the butter, peanut butter, white sugar, and brown sugar to a large mixing bowl. Whisk until everything is completely combined.
Step 2: Add the egg and vanilla extract and mix again until combined.
Step 3: Stir in the sourdough discard until incorporated.
Step 4: In a separate mixing bowl whisk together the flour, oats, salt, and baking soda. Add the dry ingredients into the wet ingredients and use a spatula to begin to fold everything in.
Step 5: Once the mixture is mostly incorporated, add the chocolate chips and chocolate candies. Continue to mix until everything is combined.
Step 6: Take about ¼ cup of the dough per cookie and form dough balls. Use your hands to press the ball down lightly to form a disc. Place onto a parchment paper lined baking sheet and bake for 10-11 minutes or until the outside is lightly browned and still slightly soft in the center.
Step 7: Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire cooling rack to cool completely before enjoying.
Tips
- Freeze extra unbaked cookie dough balls to keep on hand to bake later. Flash freeze balls of dough on a baking sheet and then transfer to a freezer-safe bag or freezer-safe container for up to 3 months. The cookies may take a couple extra minutes to bake from frozen.
- When combining the ingredients, be careful to not over mix for best results. This will prevent you from ending up with tough cookies.
- Use a #16 cookie scoop (which comes out to a 1/4 cup) when making your cookie dough balls to ensure they are all consistent and bake evenly.
Recipe FAQs
Store leftover baked cookies at room temperature in an airtight container for up to a week, or freeze baked cookies for longer storage up to 3 months.
Not necessarily, but the sourdough added into the dough contains vitamins, minerals, and probiotics which give the cookies added benefits.
Yes, sourdough discard is gut healthy. It contains beneficial bacteria that when consumed can help to balance the gut microbiome.
More Sourdough Desserts from the Farmhouse
- Easy Sourdough Lemon Cake
- Easy Sourdough Discard Blondies
- Sourdough Strawberry Cream Cheese Cobbler
- Sourdough Vanilla Cake
- Sourdough Chocolate Cupcakes
If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.
The Best Sourdough Discard Monster Cookies
Equipment
Ingredients
- ½ cup unsalted butter, melted
- ½ cup creamy unsweetened peanut butter
- ¼ cup white cane sugar
- ¾ cup light brown sugar
- 1 egg
- 1 tsp vanilla extract
- ¾ cup sourdough discard
- 1 ¼ cup all-purpose flour
- 1 ¼ cups rolled oats
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup semi-sweet chocolate chips
- 1 cup coated chocolate candies
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the butter, peanut butter, white sugar, and brown sugar to a large mixing bowl. Whisk until everything is completely combined.
- Add the egg and vanilla extract and mix again until combined.
- Stir in the sourdough discard until incorporated.
- In a separate mixing bowl whisk together the flour, oats, salt, and baking soda. Add the dry ingredients into the wet ingredients and use a spatula to begin to fold everything in. Once the mixture is mostly incorporated, add the chocolate chips and chocolate candies. Continue to mix until everything is combined.
- Take about ¼ cup of the dough per cookie and form dough balls. Use your hands to press the ball down lightly to form a disc. Place onto a parchment paper lined baking sheet and bake for 10-11 minutes or until the outside is lightly browned and still slightly soft in the center.
- Let the cookies cool on the baking sheet for about 5 minutes, then transfer to a wire cooling rack to cool completely before enjoying.
Notes
- This recipe uses sourdough starter that is unfed and not active, usually straight from the fridge.
- Freeze extra unbaked cookie dough balls to keep on hand to bake later. Flash freeze balls of dough on a baking sheet and then transfer to a freezer-safe bag or freezer-safe container for up to 3 months. The cookies may take a couple extra minutes to bake from frozen.
- When combining the ingredients, be careful to not over mix for best results. This will prevent you from ending up with tough cookies.
- Use a #16 cookie scoop (which comes out to a 1/4 cup) when making your cookie dough balls to ensure they are all consistent and bake evenly.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
