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!
Ingredients
Dry Ingredients
- 180 grams (95 g) all-purpose flour
- 1 teaspoon (5 g) fine sea salt
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ cups (340 g) chocolate chips semi-sweet or milk chocolate
- ½ cup mini marshmallows
- 60 grams graham crackers crushed
Wet Ingredients
- 1 large (1) egg
- 125 grams (125 g) sourdough starter discard see notes
- 1 teaspoon (5 g) vanilla extract
- 8 tablespoons (113 g) unsalted butter room temperature
- 120 grams (100 g) 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!
Notes
Sourdough Discard: I prefer these cookies have a mild sourdough taste, so I like to use fresh discard instead of discard that has been in the fridge for a while.
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!
Nutrition
Serving: 1cookieCalories: 161kcalCarbohydrates: 22gProtein: 2gFat: 7g