The Best Sourdough Discard Monster Cookies

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Sourdough monster cookies are perfectly sweet with added depth of flavor from sourdough discard. They are easy to make and oh so delicious.

Prep Time15

Cook Time11

Cooling Time15

Total Time41

Course: Dessert

Cuisine: American

Keyword: sourdough monster cookies

Servings: Cookies

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.

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.