Sourdough S'Mores Cookies
If you love s'mores and you love sourdough, this easy sourdough s'mores cookie recipe was made for you. These soft, chewy cookies are loaded with gooey marshmallow, melty chocolate, and graham cracker pieces in every bite, and they're the perfect way to use up your sourdough discard.
Once you make them, they'll be on repeat all summer long!
Amy's notes
Sourdough s’mores cookies bring all the flavor of a classic s'more into one irresistible sweet treat!
Each cookie is packed with rich chocolate, gooey marshmallow, and buttery graham cracker pieces, and they're even better when made with our homemade sourdough graham cracker recipe!
The sourdough discard adds moisture and flavor while giving them an incredible chewy texture that keeps them soft for days.
Whether you're baking for a crowd or just treating your sweet tooth, these cookies deliver that classic s’mores flavor in every single bite.
Enjoy! xx
Ingredients & Equipment needed
- Base Ingredients: You'll need all-purpose flour, baking soda, baking powder, and salt.
- Sourdough Discard: Fresh sourdough discard is the way to go here. We want these s'mores cookies to have just a subtle tang, not the stronger flavor that comes from discard that's been sitting in the fridge.
- Chocolate Chips: We are using regular semi-sweet chocolate chips for this recipe. You can also use dark chocolate chunks or even white chocolate chips!
- Mini Marshmallows: Regular mini marshmallows work perfect for this recipe. These marshmallows will caramelize as they bake, giving the cookies crispy edges and a caramel flavor. You can leave these out completely if you want.
- Graham Crackers: Your favorite graham cracker works fine here, but we love making our fresh homemade sourdough graham crackers for this recipe!
Step by Step Instructions with Photos
Step 1
In a large bowl, combine the flour, salt, baking soda, baking powder, chocolate chips, mini marshmallows, and crushed graham crackers, and whisk together.
Step 2
In a separate bowl, cream the brown sugar and softened butter together with a spatula. Add the sourdough discard, egg, vanilla extract, and whisk to combine.
Step 3
Add the wet ingredients to the dry ingredients and fold to combine, making sure not to over mix the batter.
Cover the dough and refrigerate for at least two hours or overnight. (Do not skip this step.)
Step 4
Line a cookie sheet with parchment paper. Scoop the chilled dough into 2-tablespoon portions and roll into balls. Place on the prepared baking sheet and repeat with the remaining dough.
Preheat the oven to 375°F (190°C) and bake for 12-14 minutes, until golden brown.
If the cookies look puffy, gently press them down with a wide spatula. If any marshmallow has oozed out from the sides, use a spatula or knife to tuck it back in and reshape the edges while everything is still warm.
Transfer the cookies to a cooling rack until they are completely cooled, and enjoy!
How to Store LEFTOVERS
Store: Leftover cookies can be stored in an airtight container at room temperature for up to three days, but if you want to keep them extra fresh, put them in the freezer once they've completely cooled.
Freeze: Make a full batch of dough, scoop into balls, and freeze on a baking sheet. Once solid, transfer to a zip-top bag or freezer-safe container. When you're ready to bake, let them thaw on the counter or overnight in the fridge, then bake as usual. Fresh cookies whenever you want them!
Reheat: For that fresh from the oven taste, pop a cookie in the microwave for about 10 seconds!
More Sourdough Cookie Recipes
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Sourdough S'Mores Cookies
INGREDIENTS
Dry Ingredients
- 180 grams all-purpose flour
- 1 teaspoon (5 g) fine sea salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cup chocolate chips (semi-sweet or milk chocolate)
- ½ cup mini marshmallows
- 60 grams graham crackers (crushed)
Wet Ingredients
- 1 large egg
- 125 grams sourdough starter discard (see notes)
- 1 teaspoon vanilla extract
- 8 tablespoons (113 g) unsalted butter (softened, room temperature)
- 120 grams light brown sugar
INSTRUCTIONS
- In a large mixing bowl, combine the flour, salt, baking soda, and baking powder, chocolate chips, mini marshmallows, and crushed graham crackers, and whisk together.
- In a separate mixing bowl, cream the brown sugar and softened butter together with a spatula. Add the sourdough starter, egg, vanilla extract, and whisk to combine.
- Add the wet ingredients to the dry ingredients and fold to combine, making sure not to over mix the batter.
- Cover the dough and refrigerate for at least two hours or overnight. (Do not skip this step.)
- Line a baking sheet with parchment paper. Scoop the chilled dough into 2-tablespoon portions and roll into balls. Place on the prepared baking sheet and repeat with the remaining dough.
- Preheat the oven to 375°F (190°C) and bake for 12-14 minutes, then remove from the oven. If the cookies look puffy, gently press them down with a wide spatula. If any marshmallow has oozed out from the sides, use a spatula or knife to tuck it back in and reshape the edges while everything is still warm.
- Transfer the cookies to a cooling rack until they are completely cooled, and enjoy!
This is one of the best cookie recipes yet!!