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Sourdough Brown Butter S'mores Cookies

Sourdough Brown Butter S'mores Cookies

If a crackly bakery-style brown butter chocolate chip cookie and a gooey campfire s’more had a baby, then this cookie would be it. These Sourdough Brown Butter S’mores Cookies are everything you want in a nostalgic summer treat: golden homemade grahams for that crunch, a puddle of melted Hershey’s on top, and a toasted marshmallow center for the ultimate cookie. Think indulgent, dramatic, and shockingly easy.
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Prep Time 30 minutes
Cook Time 20 minutes

Equipment

  • Medium sized pot for browning butter
  • Large mixing bowl or stand mixer
  • Electric mixer (stand or hand-held)
  • Spatula
  • Parchment paper or silicone mats
  • Baking sheets
  • 2 ounce cookie scoop
  • Large circular cookie cutter or small bowl optional
  • Wire cooling rack

Ingredients
  

Sourdough Brown Butter S'mores Cookies

Wet Ingredients:

  • 1 cup (227g) unsalted butter
  • 1 cup (200g) packed brown sugar
  • 1 cup (200g) granulated white sugar
  • 1/2 cup (120g) sourdough starter discard
  • 1/4 teaspoon espresso powder optional
  • 2 large eggs
  • 2 teaspoons pure vanilla extract

Dry Ingredients:

  • 3 cups (375g) all-purpose flour
  • 1 teaspoon (5g) baking soda
  • 1 1/2 teaspoons (7g) baking powder
  • 1 teaspoon (6g) sea salt

Add-ins:

  • 1 3/4 cups (275g) milk chocolate chips or chopped Hershey’s bars
  • 1 cup crushed sourdough graham crackers or any kind of graham crackers
  • 12-14 large marshmallows

Garnish:

  • 12-14 Hershey’s chocolate squares 1 per cookie

Instructions
 

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. I like to do this the night before.
    1 cup (227g) unsalted butter
  • Once butter is browned, remove the saucepan from heat and transfer the butter to a the stand mixer bowl to cool to and become solid again.

Prepare the Dough:

  • In a large mixing bowl, combine the cooled browned butter, brown sugar, and granulated white sugar. Using an electric 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 cup (200g) packed brown sugar, 1 cup (200g) granulated white sugar
  • Add the eggs, 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.
    1/2 cup (120g) sourdough starter discard, 1/4 teaspoon espresso powder, 2 large eggs, 2 teaspoons pure vanilla extract

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 cups (375g) all-purpose flour, 1 teaspoon (5g) baking soda, 1 1/2 teaspoons (7g) baking powder, 1 teaspoon (6g) 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.

Add Chocolate Chips:

  • Fold in the milk chocolate chips, 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 cups (275g) milk chocolate chips or chopped Hershey’s bars
  • Note: If you want extra graham crackers, you can add 1/2 cup crushed graham cracker pieces into the dough here for a more crunchy cookie.

Chill the Dough:

  • Cover the mixing bowl with plastic wrap or a lid and refrigerate the dough for at least 1 hour. For optimal fermentation, consider chilling the dough overnight. If chilling overnight, allow the dough to rest at room temperature for about 1- 2 hours before baking to make scooping easier and ensure the right consistency of your cookies.
  • Note about refrigerating dough: If you want to scoop and refrigerate dough as balls, I recommend chilling 1-2 hours then scooping. Gram weight for these cookies is roughly 60-70 grams. Refrigerate overnight and allow dough to sit on counter 2 hours before baking as listed below.
  • Note about freezing dough: If you choose to freeze the cookie dough, I recommend refrigerating the dough after mixing until it firms up (about 1-2 hours). Scoop your cookies and refrigerate overnight to achieve optimal fermentation. If you wish, you can skip this refrigeration step, but your dough won't ferment as long. After dough has refrigerated, transfer to airtight containers or zip locks with air removed and freeze. When ready to bake cookies, allow dough to sit out and that 2 hours and bake cookies as directed below.

Shape and Bake 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 all the time https://amzn.to/4hRU204.
  • Place graham crackers in a Ziplock bag, and crush into pieces with a rolling pin. Transfer to a shallow bowl and set aside.
    1 cup crushed sourdough graham crackers
  • 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.
    12-14 large marshmallows
  • Transfer cookies on baking sheet to refrigerate and chill 30 minutes. This will help minimize spreading.
  • 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, if desired. I use the largest cookie cutter from this set linked here https://amzn.to/4k7NYlu.
  • Garnish warm cookies with a piece of Hershey's chocolate.
    12-14 Hershey’s chocolate squares
  • Allow cookies to cool 25-30 minutes before enjoying.
  • Enjoy your homemade Sourdough Brown Butter S'mores Cookies!
  • Makes 13-14 large cookies (2 oz)

Notes

How to Store:
 
  • Room Temperature- Store cooled cookies in an airtight container for up to 3 days.
     
  • Freezer- Freeze cookies in airtight containers for up to 4 months.
     

FAQ's:

 
Can I use mini marshmallows?
 
Not recommended for this recipe—full-size marshmallows create that dramatic gooey center. Minis melt too fast and don’t create the same effect.
 
Do I need to brown the butter?
 
Technically no, but it adds a depth of flavor that makes these cookies extra. You won’t regret the extra step.
 
Why chill the dough?
 
Chilling helps the butter solidify, prevents over-spreading, and intensifies the flavors. I highly recommend chilling for a visually appealing cookie.
Course Cookies and Bars
Cuisine Sourdough Recipes