Sourdough Reese’s Peanut Butter Cookies – A Peanut Butter Lover’s Dream

​If there’s one thing my boyfriend and I can agree on, it’s that peanut butter makes everything better. We’re obsessed—from peanut butter toast to peanut butter cups, and yes, even eating it straight from the jar (no shame here!). So, when I was snacking on a bowl of Reese’s Puffs—our favorite cereal—a lightbulb went off.

What if I turned this into a cookie?

​Not just any cookie, though. I wanted something soft, chewy, packed with peanut butter flavor, and just a little bit guilt-free. That’s where my love of sourdough baking came in. Adding sourdough discard to the dough gives these cookies a slightly tangy depth that balances the rich peanut butter and chocolate. Plus, it makes me feel better about indulging in a sweet treat—after all, sourdough is fermented, right? (That makes it healthy, in my book!)
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Why You’ll Love These Cookies

​✅ Perfect for peanut butter lovers – Creamy peanut butter + Reese’s cups + Reese’s Pieces = triple the peanut butter goodness.
✅ Sourdough twist – A touch of sourdough discard makes these cookies extra soft and flavorful.
✅ Crunchy & chewy in one bite – The Reese’s Puffs topping gives a satisfying crunch without overpowering the cookie.
✅ A fun way to use sourdough discard – No waste here! These cookies are the perfect excuse to keep baking with sourdough.
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The Secret to the Perfect Reese’s Puffs Topping

​The first time I tested this recipe, I threw the Reese’s Puffs on before baking, only to find that they browned a little too much. The fix? Adding the cereal halfway through baking. This keeps them crisp and golden without burning, making each bite a mix of chewy peanut butter goodness and crunchy Reese’s Puffs perfection.
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Sourdough Reese’s Peanut Butter Cookies Recipe
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Ingredients:

Wet Ingredients:

• ½ cup (1 stick) unsalted butter, softened
• ½ cup creamy peanut butter
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup sourdough discard (unfed)

Dry Ingredients:
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• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Mix-Ins & Toppings:

• 1 cup chopped Reese’s peanut butter cups
• ½ cup Reese’s Pieces (optional)
• ½ cup Reese’s Puffs cereal (for topping)

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Instructions:

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream the Butter & Sugars: In a large mixing bowl, beat the butter, peanut butter, brown sugar, and granulated sugar until light and fluffy.
3. Incorporate Wet Ingredients: Mix in the egg, vanilla extract, and sourdough discard until well combined.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Mix Dough: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in Reese’s Goodness: Stir in chopped Reese’s peanut butter cups and Reese’s Pieces. (if using)
7. Shape & Bake Partially: Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart. Bake for 5-6 minutes.
8. Add the Cereal: Quickly remove the cookies from the oven and press a few Reese’s Puffs cereal pieces onto the tops of each cookie.
9. Finish Baking: Return cookies to the oven and bake for another 5-6 minutes, until the edges are golden and the centers are slightly soft.
10. Cool & Enjoy: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm or store in an airtight container.

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Recommended Baking Essentials

Want to make these cookies perfectly every time? Here are some must-have kitchen tools and ingredients:

Disclaimer: As an amazon associate, I earn from qualifying purchases.
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• KitchenAid Stand Mixer – Effortlessly creams butter and sugar for a smooth, fluffy dough.
• Silicone Baking Mats or Parchment Paper – Prevents sticking and ensures even baking.
• Cookie Scoop (1.5 tbsp size) – Helps create uniform cookies for consistent baking.
• Half-Sheet Baking Pans – A high-quality pan distributes heat evenly and prevents burnt bottoms.
• Cooling Rack – Allows cookies to cool properly for the perfect texture.
• Offset Spatula – Makes it easy to transfer cookies without breaking them.
• Creamy Peanut Butter (Jif Natural or Skippy Natural) – The best peanut butter for texture and flavor.
• Reese’s Peanut Butter Cups & Reese’s Pieces – Adds rich chocolate-peanut butter goodness.
• Reese’s Puffs Cereal – The crunchy topping that takes these cookies to the next level!
• Sourdough Discard (Fresh or Stored) – Keep some discard in the fridge or freezer to always be ready for baking! Get my Sourdough Starter Recipe here

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Final Thoughts

These cookies are so easy to whip up, and trust me, they disappear fast. Whether you’re a peanut butter fanatic like us or just looking for a fun way to use your sourdough discard, this recipe is for you!
Have you ever made cookies with sourdough discard? Or are you a fellow peanut butter lover? Let me know in the comments!
Happy Baking! 🍪🥜