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Sourdough S’mores Cookies

Irresistible Sourdough S’mores Cookies That Bring Joy

Delightful Sourdough S’mores Cookies combine classic flavors with a unique twist, perfect for gatherings or cozy nights in.
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Prep Time 20 minutes
Cook Time 14 minutes
Chilling Time 1 hour
Total Time 1 hour 34 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Unsalted Butter Can substitute salted butter.
  • 3/4 cup Brown Sugar Coconut sugar can be used.
  • 1/2 cup Granulated Sugar
  • 1 cup Sourdough Discard (unfed) Recently fed starter is a good substitute.
  • 2 large Eggs Binds ingredients together.
  • 1 teaspoon Vanilla Extract
  • 2 cups All-Purpose Flour Measure properly for best results.
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Salt
For the Mix-Ins
  • 1 cup Semi-Sweet Chocolate Chunks Dark chocolate can be used.
  • 1 cup Mini Marshmallows Standard marshmallows can be substituted.
  • 1/2 cup Chopped Graham Crackers Gluten-free versions can be used.

Equipment

  • Saucepan
  • Mixing Bowl
  • Hand mixer
  • Whisk
  • Spatula
  • Baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Brown the Butter: Melt 1 cup of unsalted butter in a saucepan over medium heat until golden and nutty, about 5-7 minutes. Cool for 10-15 minutes.
  2. Combine Wet Ingredients: Mix cooled brown butter, 3/4 cup brown sugar, and 1/2 cup granulated sugar until creamy. Add 1 cup sourdough discard, 2 large eggs, and 1 teaspoon vanilla extract, mixing until smooth.
  3. Mix Dry Ingredients: Whisk 2 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 1/2 teaspoon salt in a separate bowl.
  4. Combine Mixtures: Fold dry into wet ingredients until just combined, being careful not to overmix.
  5. Fold in Add-Ins: Gently fold in 1 cup semi-sweet chocolate chunks, 1 cup mini marshmallows, and 1/2 cup chopped graham crackers until evenly distributed.
  6. Chill Dough (Optional): Cover dough and refrigerate for 30-60 minutes for thicker cookies.
  7. Preheat Oven: Preheat to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop & Bake: Scoop tablespoons of dough onto sheets, spacing 2 inches apart. Bake for 12-14 minutes until edges are golden and centers are soft.
  9. Cool: Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

Ensure to watch the butter closely while browning to avoid burning. Measuring flour correctly helps achieve the desired texture.

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