Sourdough Monster Cookies (2024)

These sourdough monster cookies are such a fun way to use your discard! Sourdough bakers will appreciate the slight tang the sourdough gives these cookies.

I love making cookies with my sourdough discard! These oatmeal sourdough discard cookies and these chocolate chip sourdough cookies are great to make on weeks I’m not making bread. Since monster cookies are one of my family’s favorite type of cookie, I knew I had to develop a yummy sourdough monster cookie too.

These sourdough monster cookies are a great recipe to keep on hand when you want to make something different with your discard.

Why you’ll love this recipe

These are a thick bakery style monster cookie with both tangy sourdough and creamy peanut butter flavors. No chill time is needed for the dough either.

Ingredients needed

For these cookies, you will need:

• All purpose flour: The base of the cookie dough.
• Sugar and brown sugar: To sweeten the cookies.
• Salt
• Baking soda and baking powder
• Quick or old fashioned oats
• Sourdough discard: If you haven’t started your sourdough journey yet be sure to check out my post on how to make sourdough starter with blueberries.
• Butter: You will need unsalted butter brought to room temperature.
• Creamy peanut butter: I recommend using regular and not natural peanut butter.
• Egg: You will need one large egg.
• Vanilla extract
• Chocolate chips and M&Ms: You can also add nuts or pretzel pieces too.

Equipment needed

You will need a baking sheet, mixing bowl, and a mixer.

Recipe instructions (step by step guide)

Preheat your oven to 350 degrees. Grease a baking sheet or line it with parchment (not wax) paper.

Cream together the butter (room temperature), brown sugar, sugar, and vanilla extract.

Add in the remaining ingredients except for the M&Ms and chocolate chips. Mix well with a hand or stand mixer.

Stir in the M&Ms and chocolate chips with a large spoon.

Form dough balls from two tablespoons of cookie dough. Bake for 10 to 12 minutes or until edges are golden. Let the cookies rest for 10 minutes on the baking sheet before transferring. This will help them finish baking.

Variations

• This is a really versatile cookie. You can add in pretzel bits or nuts too, if desired.

Tips

• I recommend using a regular creamy peanut butter instead of a natural peanut butter.

How to store leftovers

Store any leftover cookies in an airtight container at room temperature. They will be good for up to four days after baking.

Other sourdough recipes:

• Sourdough Oatmeal Cookies
• Sourdough Discard Coffee Cake
• Sourdough Discard Apple Muffins
• Sourdough Strawberry Muffins
• Sourdough Discard Peanut Butter Cookies