5 Sourdough Discard Cookie Recipes: Sweet and Chewy

A sourdough starter creates discard whether you bake with it or not, and tossing it feels like throwing away potential dessert.

That’s the part that annoys me the most. You’re already feeding it flour and water, so you might as well turn the extra into something worth craving.

Cookies are honestly the best solution because they don’t need perfection. They just need the right balance of chewy, sweet, and slightly crisp edges, and sourdough discard gives you that extra depth that makes people ask, “Wait… what’s in these?”

1. Brown Butter Sourdough Discard Chocolate Chip Cookies

Some chocolate chip cookies taste sweet and that’s it, like they’re trying but not really showing up. These ones actually have personality. The sourdough discard adds a slight tang that cuts through the sugar, and the brown butter makes everything taste richer without being heavy.

I started making these when I realized regular cookies weren’t exciting me anymore. They were fine, but fine is not what you want when you’re eating a cookie at midnight like it’s a personal reward.

These are chewy in the center, crisp on the edges, and packed with that caramel-like flavor that only browned butter can give.

They’re also the kind of cookie that stays good the next day, which is rare. Most cookies either dry out or turn weirdly soft, but discard cookies stay pleasantly chewy like they were made for snacking.

Ingredients

• Sourdough discard (unfed, room temperature)
• All-purpose flour
• Baking soda
• Salt
• Unsalted butter (for browning)
• Brown sugar
• White sugar
• Egg
• Egg yolk
• Vanilla extract
• Chocolate chips (semi-sweet or dark)
• Optional: chopped walnuts or pecans

Step-by-Step Instructions

1. Brown the butter in a small saucepan over medium heat until it smells nutty and turns golden brown with little brown bits at the bottom. Let it cool for 10 minutes so it doesn’t cook your eggs.
2. In a bowl, whisk together flour, baking soda, and salt so the dry ingredients distribute evenly.
3. In a larger bowl, mix browned butter with brown sugar and white sugar until it looks smooth and glossy.
4. Add the egg and egg yolk, then stir in vanilla extract until the mixture thickens slightly.
5. Mix in the sourdough discard and stir until it fully blends into the dough.
6. Add the dry ingredients and fold gently until you don’t see flour streaks anymore.
7. Fold in chocolate chips and nuts if you’re using them, then chill the dough for at least 30 minutes.
8. Scoop dough balls onto a baking sheet and bake at 350°F (175°C) for 10–12 minutes until the edges look set but the center still looks soft.
9. Let them cool on the pan for 5 minutes so they finish setting without drying out.

Why You’ll Love It

The browned butter makes these cookies taste like they came from a fancy bakery. The sourdough discard keeps them chewy and gives them a subtle depth that plain cookies don’t have.

Tips

For a faster version, chill the dough in the freezer for 15 minutes instead of the fridge. For serving, sprinkle a tiny pinch of flaky sea salt on top right after baking and pair them with cold milk or strong coffee.

2. Sourdough Discard Peanut Butter Oatmeal Cookies

Peanut butter cookies can be dangerously boring if they lean too dry or too crumbly. The good ones have chew, richness, and just enough salt to keep you reaching for another one without thinking. This version fixes all the usual peanut butter cookie problems.

The sourdough discard adds moisture and a slight tang that makes the peanut butter taste even more intense. The oats make the texture thicker and heartier, like the cookie is actually doing something for you besides just being sugar. It’s still a cookie though, so let’s not pretend it’s health food.

I like these because they feel like the “snack cookie” you can justify eating in the afternoon. They’re soft, chewy, and stay tender for days, which makes them perfect if you bake a batch and forget about them until you suddenly need a sweet bite.

Ingredients

• Sourdough discard
• All-purpose flour
• Old-fashioned oats
• Baking powder
• Baking soda
• Salt
• Unsalted butter (softened)
• Creamy peanut butter
• Brown sugar
• White sugar
• Egg
• Vanilla extract
• Optional: cinnamon
• Optional: chocolate chips or peanut butter chips

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix flour, oats, baking powder, baking soda, salt, and cinnamon if you’re using it.
3. In another bowl, cream butter, peanut butter, brown sugar, and white sugar until fluffy.
4. Add the egg and vanilla, then mix until smooth.
5. Stir in the sourdough discard and mix until fully combined.
6. Add the dry ingredients and stir just until a thick dough forms.
7. Fold in chocolate chips if you want them, because peanut butter and chocolate is basically cheating in the best way.
8. Scoop dough onto the baking sheet and gently press each mound slightly flat.
9. Bake for 10–11 minutes until the edges are set and the tops look slightly crackled.

Why You’ll Love It

These cookies have that soft oatmeal chew with a strong peanut butter punch. The discard keeps them moist so they don’t turn into dry hockey pucks the next day.

Tips

If your dough feels sticky, add 1–2 tablespoons of oats instead of extra flour. For serving, they’re amazing with a glass of milk or alongside vanilla ice cream for a quick dessert situation.

3. Sourdough Discard Snickerdoodle Cookies

Snickerdoodles are one of those cookies that look simple but taste disappointing if the texture is wrong. If they’re too dry, they feel like cinnamon dust in your mouth. If they’re too cakey, they lose that chewy bite that makes them special.

This sourdough discard version gives them the perfect soft chew in the middle with a slightly crisp cinnamon-sugar coating. The tang from the discard actually works with the cinnamon, which surprised me the first time I baked them. It adds a little sharpness that makes the cookie taste warmer and more balanced.

These are also the kind of cookies that make your kitchen smell like you actually have your life together. You know, like the kind of person who casually bakes cinnamon cookies for fun. Even if you’re not that person, the cookies will make it look like you are.

Ingredients

• Sourdough discard
• All-purpose flour
• Cream of tartar
• Baking soda
• Salt
• Unsalted butter (softened)
• White sugar
• Brown sugar
• Egg
• Vanilla extract
• Ground cinnamon

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
2. Whisk flour, cream of tartar, baking soda, and salt in a bowl.
3. In another bowl, cream butter with white sugar and brown sugar until light and fluffy.
4. Add egg and vanilla, then mix until smooth.
5. Stir in the sourdough discard until fully blended.
6. Add the dry ingredients and mix just until the dough comes together.
7. In a small bowl, mix cinnamon and sugar for rolling.
8. Roll dough into balls, coat them in cinnamon sugar, and place them on the baking sheet.
9. Bake for 9–11 minutes until the edges look set and the tops crack slightly.
10. Let them cool on the tray for 5 minutes before moving them, because they firm up as they cool.

Why You’ll Love It

The cinnamon-sugar coating gives that classic snickerdoodle vibe, but the discard makes them softer and more flavorful. They taste cozy without being bland.

Tips

If you want thicker cookies, chill the dough for 30 minutes before rolling. For serving, these are perfect with chai tea or hot coffee, especially if you like cinnamon-heavy desserts.

4. Sourdough Discard Double Chocolate Fudge Cookies

Some chocolate cookies taste like cocoa powder and sadness. They’re dark, sure, but they don’t taste rich enough to justify the calories. These cookies fix that problem aggressively, because they come out fudgy, thick, and loaded with chocolate.

The sourdough discard adds moisture and a slightly tangy edge that makes the chocolate flavor pop. That little contrast is what makes these cookies taste more “grown up” without losing the gooey cookie fun. They’re basically brownies pretending to be cookies, which is honestly the best kind of deception.

I love these when I want something intense. Not a cute little cookie moment, but a real dessert cookie that makes you stop scrolling and pay attention. If you’re a serious chocolate person, these will hit hard.

Ingredients

• Sourdough discard
• All-purpose flour
• Unsweetened cocoa powder
• Baking powder
• Salt
• Unsalted butter (melted)
• Brown sugar
• White sugar
• Eggs
• Vanilla extract
• Chocolate chips (semi-sweet or dark)
• Optional: espresso powder

Step-by-Step Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk flour, cocoa powder, baking powder, salt, and espresso powder if using.
3. In another bowl, stir melted butter with brown sugar and white sugar until thick and glossy.
4. Add eggs one at a time, mixing well after each, then stir in vanilla extract.
5. Mix in sourdough discard until the batter looks smooth.
6. Add dry ingredients and stir until the dough becomes thick and sticky.
7. Fold in chocolate chips, because more chocolate is always the correct choice.
8. Scoop dough onto the baking sheet and leave space since they spread a little.
9. Bake for 10–12 minutes until the tops look set but still slightly soft in the middle.
10. Cool for 10 minutes before eating unless you enjoy burning your mouth for no reason.

Why You’ll Love It

They taste like brownies but feel like cookies, which is a ridiculous win. The discard keeps them fudgy instead of dry, so you get that rich bite every time.

Tips

For a thicker, bakery-style cookie, chill the dough for 45 minutes before baking. For serving, pair these with vanilla ice cream or a glass of cold milk for the ultimate chocolate overload.

5. Sourdough Discard Lemon Sugar Cookies

Lemon cookies sound like they’re going to be light and delicate, but most of them taste like fake lemon candy. That’s not what we’re doing here. These cookies taste bright, real, and fresh, and they still have that soft chewy cookie texture that makes you keep grabbing “just one more.”

Sourdough discard works surprisingly well with lemon. The tangy flavor from the discard blends into the citrus and makes the lemon taste sharper and cleaner. Instead of tasting like lemon extract slapped into sugar dough, these taste like an actual lemon dessert.

I love baking these when chocolate feels too heavy. They’re sweet, but they don’t feel like a sugar bomb, and they make you feel like you’re eating something fancy even though it’s still a cookie. That’s basically the perfect cookie mood.

Ingredients

• Sourdough discard
• All-purpose flour
• Baking soda
• Salt
• Unsalted butter (softened)
• White sugar
• Egg
• Vanilla extract
• Fresh lemon zest
• Fresh lemon juice
• Optional: powdered sugar for finishing

Step-by-Step Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Whisk flour, baking soda, and salt in a bowl.
3. In another bowl, cream butter and sugar until fluffy and pale.
4. Add the egg and vanilla extract, then mix until smooth.
5. Stir in lemon zest and lemon juice, then add the sourdough discard and mix until combined.
6. Add the dry ingredients and stir gently until a soft dough forms.
7. Scoop dough balls onto the baking sheet and lightly flatten them with your fingers.
8. Bake for 9–11 minutes until the edges look set but the centers still look slightly soft.
9. Cool for 5 minutes on the pan, then move them to a rack to finish cooling.

Why You’ll Love It

They taste fresh, citrusy, and sweet without being overpowering. The discard adds that little extra tang that makes the lemon flavor feel real and bold.

Tips

If you want stronger lemon flavor, add an extra ½ teaspoon lemon zest instead of more juice. For serving, dust with powdered sugar and pair with iced tea or even plain yogurt for a sweet snack.

Final Thoughts

Sourdough discard cookies are the easiest way to feel productive while basically just making dessert. You get that subtle tangy depth, plus a better texture than most standard cookie recipes can pull off. It’s like the discard does half the work for you.

If you try just one recipe, go for the brown butter chocolate chip version because it never disappoints. But honestly, once you start baking cookies with discard, you’ll stop seeing it as waste and start seeing it as cookie fuel.