Sourdough S'mores Cookies
These Sourdough S'mores Cookies turn the classic campfire treat into a delightful cookie filled with rich melted chocolate and toasted marshmallows, enhanced by the unique flavor of sourdough discard.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, melted and cooled adds richness and moisture
- 1 cup dark or light brown sugar, packed provides sweetness and moisture
- 1/2 cup granulated sugar adds sweetness and a slight crunch
- 1 large egg binds ingredients and adds moisture
- 1 large egg yolk enhances richness and tenderness
- 1 tablespoon vanilla extract adds flavor complexity
- 1/2 cup sourdough discard adds a subtle tang and moisture
Dry Ingredients
- 2 1/4 cups all-purpose flour provides structure
- 2 tablespoons all-purpose flour
- 1/2 teaspoon baking soda aids in rising
- 1/4 teaspoon baking powder helps create a light texture
- 1/2 teaspoon salt enhances flavors
Mix-ins
- 1 cup semi-sweet chocolate chips adds richness and sweetness
- 3-4 pieces graham crackers, broken into small pieces provides crunch and flavor
- 10-12 pieces regular-size marshmallows, halved melts to a gooey texture
- Hershey squares for topping adds classic chocolate flavor
- extra chocolate chips optional for decoration
- additional graham cracker pieces optional for texture
Instructions
Preparation
- In a large mixing bowl, whisk together the melted and cooled butter with brown sugar and granulated sugar until smooth and glossy.
- Add the egg, egg yolk, vanilla extract, and sourdough discard. Whisk until fully combined.
- In a separate bowl, whisk the flour, baking soda, baking powder, and salt together.
- Gradually fold the dry ingredients into the wet ingredients, mixing until just combined. Fold in the chocolate chips and broken graham cracker pieces.
- Cover the dough and refrigerate for at least 45 minutes or up to overnight.
Baking
- Preheat your oven to 325°F and line a baking sheet with parchment paper.
- Using a cookie scoop, scoop the dough and place half of a marshmallow in the center, wrapping the dough around it to seal.
- Arrange cookies on the baking sheet, leaving space for spreading.
- Bake for 9–11 minutes, until edges are lightly golden and the centers remain soft.
- Press a Hershey square into the center of each warm cookie.
- Optionally, press additional chocolate chips and graham cracker pieces into the tops.
- Cool cookies on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
Use room temperature ingredients for better incorporation. Don’t skip the chilling step to help the cookies maintain their shape. Experiment with different types of chocolate chips.