Soft and Chewy Sourdough Monster Cookies Recipe
A fun sourdough cookie that is packed with peanut butter, oats, chocolate chips and m&ms. Are you ready for how delicious these cookies are?
Ingredients
- 1 cup (240g) butter, softened
- 1 cup (220g) brown sugar, packed
- ½ cup (100g) granulated sugar
- ¼ cup (50g) sourdough starter, active or discard
- 1 cup (250g) creamy* peanut butter
- 2 eggs room temperature
- 2 tsp (10g) vanilla extract
- 1 cup (120g) all-purpose flour
- 1 tsp (4g) baking soda
- 1 tsp (4g) baking powder
- ½ tsp (3g) sea salt
- 1 cup (90g) old-fashioned oats
- 1 cup (90g) quick oats
- 3 cups inclusions a combination of M&M’s and Chocolate Chips*
Instructions
Instructions for Soft and Chewy Sourdough Monster Cookies
- Preheat your oven to 325 degrees. (Skip this step if you are planning to make these cookies long fermented.)
- In a large bowl, or a bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugars. Beat these first 3 ingredients for 3-4 minutes on medium speed until well combined and fluffy.
- Next, add your sourdough starter and mix for another 1-2 minutes until combined. Then add the peanut butter, mixing well. Then, add the eggs and vanilla and beat well for an additional 1-2 minutes.
- After the wet ingredients are well combined, add the flour, baking soda, baking powder and sea salt to the bowl, mix in the dry ingredients until just combined.
- After the flour is slightly incorporated. Add in both kinds of oats, and the inclusions (M&M’s and Chocolate Chips). Mix until the ingredients are just incorporated. If you are worried about overmixing, finish the last couple stirs with a rubber spatula to get it all well combined.
- NOTE: at this point you can either let your cookie dough ferment or bake right away. If you plan to long ferment them: Place the cookie dough on the counter for 4 hours and then bake them or you can ferment on the counter for 4 hours and place in the fridge overnight.
To bake the cookies same day or the next day:
- Line a baking sheet with parchment paper and scoop the cookie dough onto the pan. Since these are monster cookies you will want them to be big. I like using around 75g of cookie dough per cookie. Or my red cookie scoop (linked above) heaped.
- Place 6 cookie dough balls on the parchment-lined baking sheet and place in the preheated oven for 14-16 minutes or until set and slightly brown on the edges.
- Let sit on the cookie sheet to cool for 5 minutes before removing them to a cooling rack to finish cooling.
- Repeat with the remaining cookie dough.
- These cookies stay fresh for 3-5 days in an airtight container. You can freeze them for up to 3 months in an airtight container.
Notes
*You might be wondering if you can use chunky peanut butter in place of creamy. I would not recommend substituting chunky for creamy peanut butter. You will find your cookies not to be as tender and soft but drier.
If you are trying to stay away from food dye you can substitute the M&M’s for a chopped-up Hershey’s Milk chocolate candy bar. I did this once and honestly; they are just as good as with M&M’s!
Cold vs. Warm: I tested baking these cookies both with warm cookie dough and cold cookie dough. Both worked. The only difference I would note is the cold dough made for a thicker cookie. So, if you like thicker cookies, I would bake the dough when it is cold.