Sourdough S’mores Cookies

Introduction

Imagine the nostalgic flavors of a campfire s’more—gooey marshmallow, melty chocolate, and graham cracker—all packed into a chewy, slightly tangy cookie. These Sourdough S’mores Cookies use your sourdough discard to create a uniquely delicious depth of flavor and a perfect texture. You’ll love the way the classic s’mores elements come together in every bite.

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

1. Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the all-purpose flour, crushed graham crackers, baking soda, and salt.
3. In a large bowl, use a mixer to cream the room-temperature butter, brown sugar, and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract and sourdough discard.
5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined.
6. Using a spatula, fold in the 3/4 cup of semi-sweet chocolate chips and 3/4 cup of the roughly chopped Hershey’s chocolate bars (reserve the remaining 3/4 cup for topping).
7. Scoop the dough into 20 equal portions (about 3 tablespoons each) and place them 3 inches apart on the prepared baking sheets.
8. Bake for 8 minutes. Remove the cookies from the oven and quickly press one marshmallow and a few pieces of the reserved chopped Hershey’s chocolate bar onto the top of each cookie.
9. Return the cookies to the oven and bake for an additional 2-3 minutes, or until the marshmallows are soft and puffy and the cookie edges are golden.
10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

1. Flattened S’mores: After adding the marshmallow and chocolate topping, gently press down with the back of a spoon for a more integrated, classic s’mores look.
2. Cookie Sandwiches: Bake cookies without toppings, then once cooled, sandwich a toasted marshmallow and a piece of Hershey’s chocolate between two cookies.
3. Mini Marshmallows: Use 1/2 cup of mini marshmallows folded directly into the dough for a more dispersed marshmallow flavor in every bite.
4. Skillet Cookie: Press the dough into a greased oven-safe skillet, bake, then top with the marshmallows and chocolate and broil for 30 seconds to toast.

Tips for Success

1. Ensure your butter is truly at room temperature for proper creaming and to avoid dense cookies.
2. Work quickly when adding the marshmallow and chocolate topping to the hot cookies so the residual heat can melt them perfectly.
3. For a more pronounced tang, use a sourdough discard that hasn’t been fed in the last 5-7 days.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 3 days. Marshmallows will harden over time. To reheat, place a cookie on a microwave-safe plate and microwave for 5-10 seconds to soften the marshmallow and chocolate.

FAQ

1. Can I use active sourdough starter instead of discard? Yes, you can use unfed discard or active starter. The discard simply adds flavor and moisture without requiring a leavening effect.
2. My marshmallows melted completely. What happened? This likely means they were baked too long. Stick to the 2-3 minute topping bake time and watch them closely.
3. Can I use unsalted butter? Yes, but consider increasing the salt in the dough to 1/2 teaspoon to balance the flavors.
4. Why are my cookies spreading too much? Your butter may have been too warm, or the dough may need a quick 15-minute chill before baking if your kitchen is very warm.
5. Can I freeze the cookie dough? Absolutely. Scoop dough balls (without toppings) onto a baking sheet, freeze solid, then transfer to a freezer bag. Bake from frozen, adding a minute or two to the initial bake time before adding toppings.
6. What if I don’t have Hershey’s bars? You can substitute with another 3/4 cup of chocolate chips, but the flat pieces of chocolate bar create the authentic s’mores look and melt.