Sourdough S’mores Cookies
If you love a good summer s’more, these Sourdough S’mores Cookies are the perfect cookie for you. Each cookie starts with a rich brown butter base and is packed with homemade graham cracker pieces, melty milk chocolate, and a gooey marshmallow center all wrapped up in a chocolate chip cookie. They’re delicious, nostalgic, and the kind of treat that disappears fast at summer BBQ’s and pool parties.
Why You’ll Love This Recipe
- All the s’mores flavor: Graham crackers, melty milk chocolate, and gooey marshmallow in every bite.
- Brown butter dough: Rich, toasty, and what makes these cookies so hard to stop eating.
- Crisp edges, tender centers: These cookies have the perfect gooey centers and crisp edges like your favorite bakery.
- Uses sourdough discard: A fun way to put sourdough discard to use!
- Made for summer: Perfect for BBQ’s, pool parties, and late night cookie cravings.
Tools You’ll Need:
- Medium-sized pot- for browning the butter.
- Large mixing bowl or stand mixer bowl- for mixing your cookie dough.
- Electric mixer (stand or hand-held)– for combining dough.
- Digital kitchen scale (optional)- for weighing ingredients and dough out. I linked the scale I use here.
- Measuring cups and spoons– for measuring ingredients.
- Spatula– for scraping down bowl.
- Parchment paper or silicone mats– to line cookie sheet to avoid burning.
- Half-size baking sheets– to bake cookies.
- Rolling pin- to crush graham crackers.
- 2-ounce (approximately 2 tablespoons) cookie scoop– for shaping large cookies linked here.
- Large circular cookie cutter (optional)– for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
- Wire cooling rack- for allowing cookies to rest properly.
Gather Your Ingredients:
- Unsalted Butter– Creates your brown butter to make that nutty toffee taste.
- Egg + egg yolk- Adds richness and moisture to the cookie.
- Sourdough discard– Adds tangy flavor and moisture and is the magic that ferments your dough. Can be used fed, past peak, or straight from the fridge.
- White Granulated Sugar- Sweetens cookies. Helps give cookies that crackly top and crisp edge.
- Brown Sugar– Adds sweetness and caramel notes to cookies.
- Vanilla Extract– Adds depth and warmth to cookies.
- All-purpose flour– Provides structure and lift to the cookies.
- Baking Powder– Helps with lift and rise with too much doming in the center.
- Baking Soda– Creates the perfect spread without over puffing the cookies.
- Sea Salt– Enhances overall flavor and sweetness.
- Espresso Powder– The secret ingredient that really unlocks the flavors of the brown sugar and chocolate chips. I love this espresso powder from King Arthur linked here.
- Milk Chocolate Chips– to give cookies pockets of rich chocolate throughout. You can substitute for caramel chips or semi-sweet chocolate to change up the flavor of the cookie, or if you want chunks you can chop up any chocolate bar you like to replace the chips.
- Sourdough Graham Crackers- I like to use my homemade Sourdough Graham Crackers, but you can also use your favorite store bough brand of grahams.
- Marshmallows- to fill the centers for that gooey filling. I don’t recommend mini marshmallows, you’ll want to use regular size for these cookies.
- Milk Chocolate squares (optional)- I like to garnish the tops of the cookies with an extra square of milk chocolate but this is entirely optional.
Instructions
Note: To make this recipe, you’ll need one batch of Sourdough Graham Crackers. Please head over to the recipe and mix a batch before proceeding with the cookies or you can substitute your favorite store bought brand.
Step 1: Brown the Butter
In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes.
Once butter is browned, remove the saucepan from heat and transfer the butter to a the mixer bowl to cool to become thicker again. You can pop the butter in the frig for 30 minutes to speed this process up if needed just avoid it becoming solid, it should be soft.
Step 2: Prepare the Dough
In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer or stand mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It’ll be a bit crumbly, that’s okay!
Add the egg, egg yolk, sourdough discard, vanilla extract, and espresso powder (if using) to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy.
Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.
Step 3: Incorporate Dry Ingredients
In a separate bowl, sift together with a whisk the all-purpose flour, salt, baking soda, and baking powder. This is important to make sure your ingredients are evenly distributed.
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.
Step 4: Add Chocolate and Graham Crackers
Add your graham crackers to a plastic bag, and crush them into chunks with a rolling pin. Add 1 cup (120g) to the cookie dough and reserve the other half for later.
Pour in the milk chocolate chips (or chopped up chocolate bars for chunks), ensuring they are evenly distributed throughout the dough. You can add them to the mixer if using, and pulse them through the dough for ease.
Always use a spatula to scrape the bottom of the bowl and fold in any batter that hasn’t been mixed as your last step when making cookies.
Step 5: Shape the Cookies
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats for the perfect spread on my cookies.
Crush remaining graham cracker pieces with a rolling pin until small pieces. Transfer to a shallow bowl and set aside.
Using a 2-ounce (approximately 2 tablespoons) cookie scoop, portion out your cookie dough and roll into balls.
Take each cookie dough ball and using your thumbs create a bowl shape. Add a marshmallow to the center. Fold the cookie dough around the marshmallow, leaving the top peaking out. This is key to having that center show in your baked cookie.
Roll the entire cookie dough ball in graham cracker pieces as pictured below, and transfer to a prepared baking sheet. I fit 6 cookies to each cookie sheet in two rows of three.
Transfer cookies on baking sheet to the refrigerator and chill 30 minutes to an hour. This will help minimize spreading.
Optional Overnight Fermentation: If you want to ferment your cookie dough overnight, cover the cookie sheets with the shaped cookies and chill overnight. Remove the cookies from the refrigerator while the oven preheats then bake as directed.
Step 6: Bake the Cookies
After chilling, bake cookies in the preheated oven for 15 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies.
You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes. Cookie edges should be golden and marshmallow center looking toasted.
While the cookies are still warm, use a large circular cookie cutter larger than your cookie to perfect the edges and give your cookie a perfect shape and even thickness by placing the cookie cutter over the cookie and making a circle that will nudge any irregular edges into a perfect circle (you can also do this with a small bowl).
For extra flavor and crunch sprinkle each cookie generously with more crushed graham crackers, and top warm cookies with a piece of Hershey’s chocolate.
Allow cookies to cool 25-30 minutes before enjoying.
Makes 17-18 large cookies (2 oz)
How to Store:
Room temperature- Keep in an airtight container for 5 days. Place a slice of bread in the container to keep them soft.
Freezing- store baked cooled cookies in a Ziplock with all of the air removed first. Freeze for up to one month.
FAQ’s:
Not recommended for this recipe, full-size marshmallows create that dramatic gooey center. Minis melt too fast and don’t create the same effect.
Technically no, but it adds a depth of flavor that makes these cookies extra delicious.
Chilling helps the butter solidify, prevents over spreading, and intensifies the flavors. I highly recommend chilling for a visually appealing cookie.
Yes! Replace the sourdough discard with 1/4 cup whole milk instead. You’ll add it in at the same step as you would the discard, and mix it into the wet ingredients.
If you loved this recipe, drop a comment and leave a star review and don’t forget to checkout more of my sourdough cookie recipes!
Sourdough Cookie Recipes:
- Chewy Sourdough Brown Butter Chocolate Chip Cookies
- Chewy Sourdough Lemon Crinkle Cookies
- Sourdough Butter Pecan Toffee Cookies
- Sourdough Strawberry Shortcake Cookies
Sourdough S’mores Cookies
Equipment
- Medium sized pot – for browning the butter.
- Large mixing bowl or stand mixer bowl – for mixing your cookie dough.
- Electric mixer (stand or hand-held) – for combining dough.
- Digital kitchen scale (optional) – for weighing ingredients and dough out. I linked the scale I use here.
- Measuring cups and spoons – for measuring ingredients.
- Spatula – for scraping down bowl.
- Parchment paper or silicone mats – to line cookie sheet to avoid burning.
- half size baking sheets – to bake cookies.
- Rolling Pin – to crush graham crackers.
- 2-ounce (approximately 2 tablespoons) cookie scoop – for shaping large cookies linked here.
- Large circular cookie cutter (optional) – for perfectly shaped cookies. I use this set linked here. You can also use a small bowl for this.
- Wire cooling rack – for allowing cookies to rest properly.
Ingredients
Wet Ingredients:
- 1 (227g) cup unsalted butter
- 1 (200g) cup packed brown sugar
- 1 (200g) cup granulated white sugar
- 1/2 (120g) cup sourdough starter discard
- 1 egg
- 1 egg yolk
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon espresso powder optional
Dry Ingredients:
- 3 (375g) cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon sea salt
Add-ins:
- 1 3/4 (275g) cups milk chocolate chips or chopped Hershey’s bars
- 2 (240g) cups Sourdough Graham Crackers or any kind of graham crackers
- 18 large marshmallows
Garnish:
- 18 Hershey’s chocolate squares 1 per cookie
- crushed graham crackers
Instructions
- Note: To make this recipe, you'll need one batch of Sourdough Graham Crackers. Please head over to the recipe and mix a batch before proceeding with the cookies or you can substitute your favorite store bought brand.
Step 1: Brown the Butter
- In a medium saucepan, melt the butter over low heat. Continue cooking, stirring frequently, until the butter foams and turns a rich amber color with brown specks at the bottom, emitting a nutty aroma. Remove from heat immediately. This process typically takes about 5-7 minutes.1 (227g) cup unsalted butter
- Once butter is browned, remove the saucepan from heat and transfer the butter to a the mixer bowl to cool to become thicker again. You can pop the butter in the frig for 30 minutes to speed this process up if needed just avoid it becoming solid, it should be soft.
Step 2: Prepare the Dough
- In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric mixer or stand mixer on medium speed, cream together for approximately 2 minutes until the mixture is light and fluffy. It’ll be a bit crumbly, that’s okay!1 (200g) cup packed brown sugar, 1 (200g) cup granulated white sugar
- Add the egg, egg yolk, sourdough discard, vanilla extract, and espresso powder (if using) to the bowl. Continue to mix on medium speed for another 2 minutes, ensuring all ingredients are well incorporated and fluffy.1/2 (120g) cup sourdough starter discard, 1 egg, 1 egg yolk, 2 teaspoons pure vanilla extract, 1/4 teaspoon espresso powder
- Remember to scrape down the sides of the bowl and mix everything at the bottom. This insures all your cookies come out evenly.
Step 3: Incorporate Dry Ingredients
- In a separate bowl, sift together with a whisk the all-purpose flour, salt, baking soda, and baking powder. This is important to make sure your ingredients are evenly distributed.3 (375g) cups all-purpose flour, 1 teaspoon baking soda, 1 1/2 teaspoons baking powder, 1 teaspoon sea salt
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure a tender cookie texture.
Step 4: Add Chocolate and Graham Crackers
- Add your graham crackers to a plastic bag, and crush them into chunks with a rolling pin. Add 1 cup (120g) to the cookie dough and reserve the other half for later.2 (240g) cups Sourdough Graham Crackers
- Pour in the milk chocolate chips (or chopped up chocolate bars for chunks), ensuring they are evenly distributed throughout the dough. You can add them to the mixer if using, and pulse them through the dough for ease.1 3/4 (275g) cups milk chocolate chips
- Always use a spatula to scrape the bottom of the bowl and fold in any batter that hasn’t been mixed as your last step when making cookies.
Step 5: Shape the Cookies
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper (or my preference) silicone mats. I use these silicone mats for the perfect spread on my cookies.
- Crush remaining graham cracker pieces with a rolling pin until small pieces. Transfer to a shallow bowl and set aside.
- Using a 2-ounce (approximately 2 tablespoons) cookie scoop, portion out your cookie dough and roll into balls.
- Take each cookie dough ball and using your thumbs create a bowl shape. Add a marshmallow to the center. Fold the cookie dough around the marshmallow, leaving the top peaking out. This is key to having that center show in your baked cookie.18 large marshmallows
- Roll the entire cookie dough ball in graham cracker pieces as pictured below, and transfer to a prepared baking sheet. I fit 6 cookies to each cookie sheet in two rows of three.
- Make a shallow bowl of cookie dough and fill with marshmallow, then close and roll in crushed graham crackers
- Transfer cookies on baking sheet to the refrigerator and chill 30 minutes to an hour. This will help minimize spreading.
- Optional Overnight Fermentation: If you want to ferment your cookie dough overnight, cover the cookie sheets with the shaped cookies and chill overnight. Remove the cookies from the refrigerator while the oven preheats then bake as directed.
Step 6: Bake the Cookies
- After chilling, bake cookies in the preheated oven for 15 minutes, or until the edges are golden brown and the centers appear slightly underbaked.
- Immediately upon removing from the oven, slap the baking sheets on the countertop to achieve a crinkly appearance on the cookies.
- You may need to return cookies to the oven for an additional five minutes at this point if baking larger cookies, mine usually require another 4-6 minutes. Cookie edges should be golden and marshmallow center looking toasted.
- While the cookies are still warm, use a large circular cookie cutter larger than your cookie to perfect the edges and give your cookie a perfect shape and even thickness by placing the cookie cutter over the cookie and making a circle that will nudge any irregular edges into a perfect circle (you can also do this with a small bowl).
- For extra flavor and crunch sprinkle each cookie generously with more crushed graham crackers, and top warm cookies with a piece of Hershey’s chocolate.crushed graham crackers, 18 Hershey’s chocolate squares
- Allow cookies to cool 25-30 minutes before enjoying.
- Makes 17-18 large cookies (2 oz)