Description
These sourdough s’mores cookies bring campfire nostalgia straight to your kitchen, with chewy centers, gooey chocolate, and irresistible toasted marshmallow flavor.
Ingredients
Scale
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar
- ½ cup (120 g) sourdough discard
- 1 large egg
- 1 teaspoon (5 ml) vanilla extract
- 1¾ cups (220 g) all-purpose flour
- ½ teaspoon (3 g) baking soda
- ½ teaspoon (3 g) salt
- 1 cup (170 g) semisweet chocolate chips or chunks
- ¾ cup (40 g) graham cracker pieces
- 1 cup (50–60 g) mini marshmallows
Instructions
- Beat softened butter, brown sugar, and granulated sugar until creamy and fluffy.
- Mix in sourdough discard, egg, and vanilla until smooth.
- Whisk flour, baking soda, and salt separately, then gradually mix into the wet ingredients.
- Fold in chocolate chips, graham cracker pieces, and mini marshmallows.
- Chill the dough for at least 30 minutes.
- Preheat oven to 350°F (175°C) and line baking sheets with parchment.
- Shape dough into 3-tablespoon portions and place them several inches apart.
- Bake for 11–14 minutes until edges are golden and centers remain soft.
- Press reserved chocolate or graham cracker pieces onto warm cookies if desired.
- Cool on the baking sheet for 8–10 minutes before transferring to a rack.
- Prep Time: 15
- Category: Cooking
- Cuisine: American