Introduction
These cookies combine the nostalgic flavors of a campfire classic with the subtle tang of sourdough discard. You get a soft, chewy base infused with graham cracker, pockets of melty chocolate, and a perfectly toasted marshmallow top. They’re a unique twist that uses your discard to create an unforgettable treat.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 11 minutes
Total Time: 21 minutes
Servings: 20 cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup crushed graham crackers (about 4 graham crackers)
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup salted butter (room temperature)
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sourdough discard
- 1 1/2 cups roughly chopped Hershey’s chocolate bars (6 bars divided (3 for the cookie dough, 3 to top the cookies))
- 3/4 cup semi-sweet chocolate chips
- 20 marshmallows (regular sized)
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together the all-purpose flour, crushed graham crackers, baking soda, and salt. Set aside.
- In a large bowl, use a hand mixer or stand mixer to cream the room-temperature butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla extract and the sourdough discard until fully combined.
- Using a spatula, fold in the semi-sweet chocolate chips and the chopped chocolate from 3 of the Hershey’s bars (reserve the remaining 3 chopped bars for topping).
- Scoop the dough into 20 large, even balls (about 3 tablespoons each) and place them at least 3 inches apart on the prepared baking sheets, as they will spread.
- Bake for 8 minutes. Remove the trays from the oven and quickly press one marshmallow into the center of each cookie. Evenly sprinkle the reserved chopped Hershey’s bars over the tops.
- Return the trays to the oven and bake for an additional 3-4 minutes, or until the marshmallows are puffed and lightly golden and the cookie edges are set.
- Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely. The marshmallows will be very hot.
Variations
- Make Them Giant: For 10 impressive cookies, double the scoop size and add 2-3 minutes to the initial bake time before adding the marshmallows.
- Campfire Finish: Use a kitchen torch to toast the marshmallows to a deeper golden brown after baking for a more authentic s’mores look.
- Sandwich Style: Skip pressing the marshmallow into the cookie before baking. Instead, bake the cookies plain, then sandwich a toasted marshmallow and a piece of Hershey’s bar between two cookies while still warm.
- Frozen Dough Bake: Scoop and freeze the dough balls (without toppings). Bake from frozen, adding 1-2 minutes to the initial bake time before adding marshmallows and chocolate.
Tips for Success
- Ensure your butter is truly at room temperature for proper creaming and to achieve the ideal cookie texture.
- For clean cuts on the marshmallows, use kitchen scissors lightly coated with cooking spray.
- Give the cookies plenty of space on the baking sheet, as the marshmallow will spread and melt.
Storage & Reheating
Store completely cooled cookies in a single layer in an airtight container at room temperature for up to 3 days. The marshmallows will become sticky. To reheat, microwave a cookie for 8-10 seconds to soften the chocolate and marshmallow, or warm in a 300°F oven for 3-4 minutes.
FAQ
Can I use active sourdough starter instead of discard?
Yes, you can use unfed discard or active starter in equal measure for this recipe. The active starter will not provide a strong rise in this context but works fine.
What if I only have unsalted butter?
If using unsalted butter, increase the salt in the recipe to 1/2 teaspoon.
My marshmallow melted and spread everywhere. What happened?
This can happen if the marshmallows are baked too long. Stick to the 3-4 minute finishing time and ensure your initial cookie base is set before adding them.
Can I make the dough ahead of time?
Yes, you can scoop the dough balls, cover, and refrigerate for up to 48 hours. Let them sit at room temperature for 20 minutes before baking as directed.
Why are my cookies flat?
This is often due to butter that is too warm or melted, or an expired baking soda. Ensure your ingredients are measured correctly and your baking soda is fresh.
Can I use mini marshmallows?
Yes, you can use a small handful of mini marshmallows pressed into the top of each cookie in place of one large one.