From Starter Scraps to Sweet Treats: Salted Caramel Sourdough Discard Cookies

why make this recipe

Salted Caramel Sourdough Discard Cookies are a delightful twist on a classic cookie. They are soft, chewy, and packed with sweet caramel pieces that melt in your mouth. Plus, using sourdough discard means you are reducing waste while making something delicious! These cookies are perfect for sharing or enjoying alone with a glass of milk.

how to make Salted Caramel Sourdough Discard Cookies

Ingredients:

• 1 cup sourdough discard
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup caramel bits (or chopped caramel candies)
• Sea salt for sprinkling

Directions:

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
3. Beat in the sourdough discard, egg, and vanilla extract until well combined.
4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the caramel bits.
6. Drop tablespoon-sized dough balls onto a baking sheet lined with parchment paper, leaving space in between.
7. Sprinkle a pinch of sea salt on top of each cookie.
8. Bake for 10-12 minutes or until the edges are golden.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!

how to serve Salted Caramel Sourdough Discard Cookies

These cookies are delicious on their own but can be served with a scoop of vanilla ice cream or a glass of cold milk. They are perfect for dessert or a sweet snack anytime.

how to store Salted Caramel Sourdough Discard Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for up to a week. For longer storage, you can put them in the freezer for up to three months. Just make sure to separate the cookies with parchment paper before freezing.

tips to make Salted Caramel Sourdough Discard Cookies

• Make sure your butter is softened before starting for easier mixing.
• If you want extra chewy cookies, do not overbake them. Take them out when the edges are golden.
• Experiment with different types of chocolate or nuts combined with the caramel for varied flavors.

variation

You can customize these cookies by using different types of caramel, like chocolate-covered caramel or even adding nuts such as pecans or walnuts for a crunch.

FAQs

1. Can I use active sourdough starter instead of discard?
Yes, you can use active sourdough starter. Just keep in mind it might alter the texture slightly.

2. What if I don’t have caramel bits?
You can chop regular caramel candies into small pieces to use instead.

3. Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just be sure to check the blend for proper baking ratios.

Salted Caramel Sourdough Discard Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Print Recipe

Delightfully soft and chewy cookies made with sourdough discard and sweet caramel bits, perfect for sharing or enjoying with milk.

• Total Time: 27 minutes
• Yield: 24 cookies 1x

Ingredients

Scale 1x2x3x

• 1 cup sourdough discard
• 1/2 cup unsalted butter, softened
• 1 cup brown sugar
• 1/2 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup caramel bits (or chopped caramel candies)
• Sea salt for sprinkling

Cook Mode Prevent your screen from going dark

Instructions

1. Preheat your oven to 350°F (175°C).
2. Cream together the softened butter, brown sugar, and granulated sugar until smooth.
3. Beat in the sourdough discard, egg, and vanilla extract until well combined.
4. Whisk together the flour, baking soda, and salt in another bowl. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Fold in the caramel bits.
6. Drop tablespoon-sized dough balls onto a baking sheet lined with parchment paper, leaving space in between.
7. Sprinkle a pinch of sea salt on top of each cookie.
8. Bake for 10-12 minutes or until the edges are golden.
9. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze for up to three months, separating with parchment paper.

• Author: elfassimaryam243gmail-com
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 15g
• Sodium: 220mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 15mg