Comments on: Sourdough Peanut Butter Cookies

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 27 Jul 2026 15:50:59 +0000

In reply to Tara Fields. Hi Tara! We address this in the FAQ section of the post :)

By: Tara Fields

Tara Fields — Thu, 23 Jul 2026 21:31:08 +0000

If I make these and can’t cook them immediately- how should I handle after removing from the fridge the next day?

By: Sam Merritt

Sam Merritt — Mon, 13 Jul 2026 20:49:58 +0000

In reply to Melissa J Ford. Hi Melissa! I'm not sure how it would turn out. Biscoff has other add-ins that could change how the cookies turn out.

By: Melissa J Ford

Melissa J Ford — Sat, 11 Jul 2026 19:14:19 +0000

I was wondering is it possible to switch the peanut butter for biscoff cookie butter?

By: Sam Merritt

Sam Merritt — Fri, 12 Jun 2026 16:36:24 +0000

In reply to Christine. Hi Christine! The weights are standardized on my website. This is why it's always best to use weights when possible. :)

By: Christine

Christine — Sat, 06 Jun 2026 18:18:14 +0000

these have become a weekly fave! just wondering though, if I use the weights vs the measured amounts, they are quite different. this has me a bit puzzled.

By: Sam Merritt

Sam Merritt — Fri, 20 Feb 2026 02:44:42 +0000

In reply to Sarah. Thank you so much for trying my recipe, Sarah! I'm so glad you enjoyed them so much! :)

By: Sarah

Sarah — Tue, 17 Feb 2026 22:49:31 +0000

Yet again another spectacular recipe!! Soft, flavorful, big cookies!!

By: Sam Merritt

Sam Merritt — Wed, 04 Feb 2026 16:24:30 +0000

In reply to Lola. Hi Lola! Since I haven't tried them that large I am hesitant to say exactly how to bake it. 5.3oz is a pretty large cookie. I think I would do one test cookie at the given temperature to see if you need any adjustments. :)

By: Lola

Lola — Wed, 04 Feb 2026 01:51:38 +0000

In reply to Carol. I love your recipes . If I switched the sizing of the cookie to 5.3 oz cookies though should I adjust the temp? Or just bake longer?

By: Sam Merritt

Sam Merritt — Tue, 27 Jan 2026 21:26:08 +0000

In reply to Barbara Esposito. You're welcome, Barbara! Thank you so much for trying my recipe! I'm so glad you enjoyed these cookies so much! :)

By: Barbara Esposito

Barbara Esposito — Tue, 27 Jan 2026 19:08:53 +0000

These cookies were a HUGE hit! They came together easily, baked exactly as expected, and were all but gone in a day. I really appreciate the ease of following the recipe, the tips and pictures along the way, and the “can do” encouragement!
The cookies were not overly sweet, remained chewy in the middle, and the peanut butter was the star of the cookie. I was a little concerned that the cookies would crumble (I had to sneak on just out of the oven ;0) but leaving them on the trays too cool COMPLETELY was the answer! These cookies will be showing up in my kitchen cookie jar again very soon! Thank you for such an easy and yummy recipe.

By: Sam Merritt

Sam Merritt — Mon, 05 Jan 2026 03:02:21 +0000

In reply to Carol. Thank you so much for trying my recipe, Carol! I'm so glad it was such a hit! :)

By: Carol

Carol — Sun, 04 Jan 2026 00:40:12 +0000

In reply to Darlene. See Sam’s comment below. But, NEVER discard your discard. There’s just too much good stuff to make out of it. See Sam’s Sourdough Brownies, as an example. Best brownies I’ve ever had.

By: Carol

Carol — Sun, 04 Jan 2026 00:36:14 +0000

In reply to Sam. I used a whole wheat flour starter and all-purpose flour, and it worked out great.

By: Carol

Carol — Sun, 04 Jan 2026 00:33:02 +0000

REALLY GOOD!!! Tasted a little greasy after baking, but after sitting overnight in a covered container, absolutely yummy, nice and chewy. It took about 12 min. to bake in my oven at 350’F. I was able to get 38 cookies (2 level Tbsp. scoops each) from the one recipe.

By: Sam Merritt

Sam Merritt — Wed, 17 Dec 2025 19:25:42 +0000

In reply to Dawn. Hi Dawn! You shouldn't have to make any alterations to add peanut butter chips to the dough. Just stir them in. :)

By: Dawn

Dawn — Sat, 13 Dec 2025 04:49:56 +0000

What changes would I need to make to add peanut butter chips to the cookie dough?

By: Sam Merritt

Sam Merritt — Mon, 17 Nov 2025 01:51:14 +0000

In reply to Kristi. I'm so glad everyone enjoyed them, Kristi! :)

By: Kristi

Kristi — Mon, 17 Nov 2025 01:19:25 +0000

Family favorite!

By: Sam Merritt

Sam Merritt — Thu, 25 Sep 2025 01:35:10 +0000

In reply to Tara Josberger. Hi Tara! That should work just fine. You can follow my instructions on how to freeze cookie dough. :)

By: Sam Merritt

Sam Merritt — Thu, 25 Sep 2025 01:33:46 +0000

In reply to Jody. Hi Jody! Natural peanut butter will work, but the cookies will be a little more dry and not quite as soft.

By: Jody

Jody — Wed, 24 Sep 2025 23:07:08 +0000

Can I use natural peanut butter…with just dry roasted peanuts and salt? If so, do I need to supplement any oil?

By: Tara Josberger

Tara Josberger — Fri, 19 Sep 2025 20:05:37 +0000

Hi! Could you freeze this cookie dough and bake when ready?

By: Sam Merritt

Sam Merritt — Fri, 27 Jun 2025 13:49:11 +0000

In reply to Monica. Hi Monica! Either will work here. The kind that contains oil will give you a softer more tender cookie. The kind with just peanuts will be a little drier and maybe a little crumbly, but either works well. :)