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Preheat oven to 350°. Place parchment paper on a cookie sheet.
In the bowl of a stand mixer with paddle attachment, combine sugar, brown sugar, butter, peanut butter. Cream together for a few minutes until light and fluffy.
Add egg and mix until well incorporated.
Add vanilla and sourdough starter and mix until just combined.
In a large mixing bowl, mix dry ingredients together.
Add the dry ingredients to the wet ingredients about ⅓ at a time, and mix until just incorporated.
Roll the dough into balls and place on a prepared baking sheet.
Using a fork, gently press the dough ball with the prongs of the fork. Then, turn the fork 90 degrees and press again to flatten and make a criss cross pattern.
Bake for 12-15 minutes or until the edges begin to turn golden brown.
Move to a cooling rack to cool.
The night before, mix together butter, sugar, peanut butter, sourdough starter and flour in a stand mixer bowl and cover. Allow the grains to ferment for 8-24 hours.
The next day, preheat oven to 350.
Add egg and vanilla to the sourdough starter mixture, and mix together well.
Sprinkle the remaining dry ingredients into the bowl and stir.
For best results, refrigerate dough for at least one hour or up to 24 hours prior to baking.
Bake cookies for 10 minutes or until the edges start to turn golden amber color.