Sourdough Rye Peanut Butter Chocolate chip Cookies

I think I snared the base for this from the Cultures for Health website and did some tweaking on it

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Yield 12-18 Cookies

INGREDIENTS:

• 1/2 cup sourdough starter

• 1/2 cup peanut butter

• 1/2 cup butter (not margarine)

• 1/2 cup brown sugar

• 1 egg

• 1 tsp. vanilla extract

• 1/3 cup rye flour

• 2/3 cup flour, plus more if needed to make formable dough

• 1 tsp. baking powder

• 1/4 tsp. baking soda

• 1/2 tsp. kosher salt

• 1/2 to 1 cup mini chocolate chips or mini M&Ms

INSTRUCTIONS:

1. Mix sourdough starter, peanut butter, butter, sugar, eggs, and vanilla extract.

2. In a separate bowl, whisk flour, baking powder, baking soda, and salt.

3. Add to sourdough mixture, adding a little more flour if needed to form balls.

4. Fold in the chocolate chips or M&Ms.

5. Refrigerate overnight or longer.

6. Form into small balls with a size 40 disher (or 1 1/2 ‘ balls) and place on ungreased cookie sheet. Flatten out a little.

7. Bake at 350°F for 20 or more minutes. Cookies should be nicely browned.