Sourdough S'mores Cookies

Recipe feature image for S'mores Sourdough Cookies. There are 7 cookies photographed from above. They are sitting on a round, black serving platter.

These sourdough s’mores cookies are soft, chewy, and packed with gooey marshmallows, melty chocolate, and crunchy graham cracker pieces. Made with sourdough discard, they’re a fun and delicious way to add a tangy twist to a nostalgic campfire treat.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 45

Cook Time 18

Fermentation Time 12

Total Time 13 3

Servings cookies

Calories 314kcal

Equipment

Baking Trays (2 large baking trays)
Cookie Scoop (large cookie scoop)

Ingredients

350 g All Purpose Flour
8 g Baking Soda
6 g Corn Starch
2 g Salt
250 g Chocolate Chips (semi sweet)
100 g Sourdough Starter (or Sourdough Discard)
180 g Salted Butter (Melted)
160 g Brown Sugar
100 g White Sugar
1 Egg
1 Egg Yolk
5 g Vanilla Extract

S'mores Toppings

150 g Marshmallows (I've used white marshmallows, cut in half)
30 g Graham Crackers (you can use any graham crackers you like, I've used Sourdough Graham Crackers)
129 g Hershey's Chocolate Pieces (3 Hershey's bars broken into pieces)
5 g Flaky Sea Salt (optional)

Instructions

Making the Cookie Dough

Place some of the dry ingredients (flour, baking soda, corn starch, salt and chocolate chips) into a large mixing bowl and combine. Set this aside.
Now in a separate bowl, combine sourdough starter, melted butter, brown sugar, white sugar, egg + egg yolk and vanilla extract. Stir together until they resemble runny caramel.
Now pour the wet ingredients into the dry ingredients and stir to form the cookie dough.
Cover the bowl with plastic wrap and place into the fridge for 12 to 24 hours.

Baking the Cookies

The next day, when you are ready to bake the cookies, preheat the oven to 165C (330F) and line two cookie sheet with parchment paper.
Use a cookie scoop or large spoon to scoop out balls of dough. I have used 65g dough balls for this recipe. Place the dough balls onto the prepared baking sheets.
Place the cookies into the oven for 10 minutes at 165C (330F). The cookies won't be fully baked at this point, but this is when you'll add the s'mores toppings.

Adding the Toppings

Carefully remove the par baked cookies from the oven and add some of the toppings to each cookie. I like to smoosh the cookie gently with a spoon first and then press in a few broken pieces of Hershey's chocolate, a few marshmallow halves and sprinkle over some graham cracker crumbs and a little flakey sea salt. You can add as much or as little toppings as you like. Try to smoosh the toppings in a little to ensure they bake into the cookies.
Return the sourdough s'mores cookies to the oven to bake for around 5 to 8 minutes, depending on the texture you prefer. Keep an eye on them as the marshmallows can melt off the cookies if you leave them too long.
Once you're happy and the edges of the cookies are golden, remove from the oven and allow to cool on the tray for around 10 minutes. The cookies will continue to bake for a few minutes after they are removed from the oven and will firm up as they cool. After 10 minutes, carefully transfer to a wire rack and allow them to cool completely.
These cookies are really soft when you first remove them from the oven, so make sure you allow them to cool on the tray first before you try to put them on a cooling rack.

Notes

Butter - Make sure you melt the butter for this recipe before you start. Letting it cool just slightly before you add it to the other ingredients will give you the best result. You don't want it to have cooled too much - it should still be slightly warm. I use salted butter in this recipe, but you can use unsalted butter if you prefer.

Flour - Don't be tempted to add more flour to the mixture - even if you think it seems too wet for cookie dough! Adding more flour will give you a cake-like cookie.

Nutrition