Sourdough S'Mores Cookies
These soft and chewy cookies combine classic campfire flavors with a hint of sourdough tang for the perfect summer treat.
recipesbynani.comIf you love s'mores and you love sourdough, this easy cookie recipe was made for you. These cookies are loaded with gooey marshmallows, melty chocolate, and bits of crunchy graham crackers in every bite. They are truly the perfect way to use up your sourdough discard.
Once you bake these, they will be on repeat at your house all summer long. The sourdough discard adds such a wonderful moisture and chewy texture that keeps them soft for days after baking.
🧺 Ingredients
- 1 1/2 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup semi sweet chocolate chips
- 1/2 cup mini marshmallows
- 1/2 cup crushed graham crackers
- 1/2 cup softened butter
- 1/2 cup brown sugar
- 1/2 cup sourdough discard
- 1 large egg
- 1 teaspoon vanilla extract
👩🍳Instructions
- 1
In a large bowl, whisk together the flour, baking soda, baking powder, salt, chocolate chips, mini marshmallows, and crushed graham crackers.
- 2
In a separate bowl, cream the brown sugar and softened butter together using a spatula. Add the sourdough discard, egg, and vanilla extract, then whisk until well combined.
- 3
Add the wet ingredients to the dry mixture and fold everything together. Be careful not to over mix the dough.
- 4
Cover the bowl and refrigerate the dough for at least two hours or overnight. Do not skip this chilling step.
- 5
Preheat your oven to 375 degrees Fahrenheit and line a cookie sheet with parchment paper.
- 6
Scoop the chilled dough into 2 tablespoon portions and roll them into balls. Place them on the prepared baking sheet.
- 7
Bake for 12 to 14 minutes until golden brown. If the cookies look puffy, gently press them down with a wide spatula. If any marshmallow has oozed out, use a knife to tuck it back in while the cookies are still warm.
- 8
Transfer to a cooling rack until completely cooled.
💡 Tips
Store these cookies in an airtight container at room temperature for up to three days. For long term storage, you can freeze the raw dough balls and bake them straight from the freezer for fresh cookies anytime. If you want that fresh out of the oven experience, simply microwave a cookie for 10 seconds before eating.
Made this recipe? Let us know how it went.
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