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Preheat oven to 350F (175C) and line baking sheets with parchment paper. Set aside.
In a large mixing bowl, combine butter, sugars, and peanut butter and stir well.
Add sourdough discard, egg yolks, and vanilla extract and stir until mixture is uniform.
In a separate, medium-sized mixing bowl, whisk together flour, baking soda, baking powder, and salt.
Gradually add dry ingredients to the wet and stir until thoroughly combined. Be sure to scrape the sides and bottom of the bowl with a spatula to ensure all ingredients are combined.
Scoop dough by 2 Tablespoon-sized scoops (38g) and roll gently between your palms to create a smooth ball. Place on prepared baking sheet, spacing cookies at least 2” (5cm) apart.
Sprinkle lightly with coarse sugar and use the tines of a fork to slightly press down on the surface of the cookie to make a criss-cross pattern.
Transfer to center rack of 350F (175C) preheated oven and bake for 8-10 minutes. Cookies will still look slightly underbaked in the center when done.
Allow them to cool completely on the baking sheet before removing and enjoying. Be careful to not overbake or they will be dry.