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Line a cookie sheet with parchment paper and preheat the oven to 350º.
In a large mixing bowl, add the brown sugar, butter, peanut butter and sourdough discard. Use electric beaters to whisk until combined.
Then, add the flour, baking powder and salt. Use a spatula or a large spoon to stir until combined. The mixture will initially feel too dry, but keep mixing until it comes together. It should be a very thick and crumbly consistency.
Use an ice cream scoop to divide the dough into 12 equal balls (about 2.5 tablespoons each). Transfer them on the prepared baking sheet as you go.
Use your hands to press and roll each dough into a more compact ball. Then, use a fork to press on each ball of dough twice creating a crisscross pattern (aim for about ¼ inch thick). If a large crack on the edges forms as you press, you can seal them by pressing with your fingers.
Bake for 10-12 minutes or until slightly golden brown. Let the cookies cool down on the baking sheet for about 10 minutes, then transfer on a cooling rack. Enjoy!