Sourdough S’mores Cookies With Discard
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These sourdough s’mores cookies are soft, chewy, and packed with chocolate chips, graham crackers, and gooey marshmallows. Made with sourdough discard, they have crisp edges, caramelized marshmallow bits, and all the flavors of a campfire s’more in cookie form.
These sourdough s’mores cookies were originally created for our farm stand, and I honestly wasn’t expecting them to become such a hit.
By the end of the day, they were nearly gone, and people kept coming back to tell us how much they loved them. That is usually a pretty good sign that a recipe deserves a permanent spot in the recipe box.
If you love my sourdough chocolate chip cookies, you’re going to love these. They have the same soft and chewy texture, but with crushed graham crackers and toasted marshmallows mixed throughout.
The marshmallows become caramelized in the oven and get slightly crunchy around the edges while staying soft and gooey in the center. They taste exactly like a summer campfire, minus the mosquito bites.
I am always looking for new ways to use sourdough discard, whether it is in sourdough breakfast cookies, sourdough carrot cake cookies, or sourdough oatmeal cookies. These cookies might just be my favorite cookie variation yet.
Why You Will Love This Recipe
- A delicious way to use sourdough discard
- Soft and chewy centers
- Crispy golden edges
- Caramelized marshmallow pieces throughout
- Loaded with chocolate chips and graham crackers
- Great for summer gatherings and bake sales
- Perfect for making ahead and long fermenting
Ingredients Needed
Unsalted Butter: Softened butter creates a rich, tender cookie.
White Sugar and Brown Sugar: Using both sugars creates the perfect balance of sweetness and chewiness.
Sourdough Starter: Discard or active starter both work well.
All Purpose Flour: The base of the cookie dough.
Cornstarch: Makes the cookies extra soft and tender.
Salt: Balances the sweetness and enhances the flavors. Don’t forget the salt. It makes such a difference. Ask me how I know.
Chocolate Chips: Because every good s’more needs chocolate.
Graham Crackers: Crushed graham crackers add texture and classic s’mores flavor.
Marshmallows: The star ingredient. They become golden, caramelized, and slightly crunchy around the edges.
A list of the remaining ingredients can be found in the recipe card.
Tools You May Need
- Stand mixer or hand mixer
- Measuring cups and spoons
- Cookie scoop
- Baking sheets
- Parchment paper
- Cooling rack
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How to Make Sourdough S’mores Cookies
Step 1: In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, white sugar, and brown sugar until light and fluffy.
Step 2: Add the egg, vanilla extract, and sourdough starter. Mix until fully combined, scraping down the sides of the bowl as needed.
Step 3: In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
Step 4: With the mixer running on low speed, slowly add the dry ingredients in batches until a dough forms. Be careful not to overmix.
Step 5: Mix in the chocolate chips, crushed graham crackers, and marshmallows. Cover the dough and refrigerate for at least 2 hours. For even better flavor, refrigerate for up to 3 days.
Step 6: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Scoop the dough onto the prepared baking sheet. I like to make large bakery-style cookies that weigh about 70 grams each, which is roughly two cookie scoops.
Step 7: Bake for 10 to 12 minutes for regular sized cookies, 18-20 minutes for large bakery style cookies, or until the edges begin turning golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Tips
- Chill the dough before baking. This helps prevent spreading and improves the flavor.
- Use fresh marshmallows for the best texture.
- Reserve a few chocolate chips and marshmallows to press into the tops of the cookies before baking for a bakery-style look.
- Do not over bake. The cookies will continue to set as they cool.
- If long fermenting, refrigerate the dough for up to 72 hours.
Storage
Store cookies in an airtight container at room temperature for up to 4 days.
For longer storage, freeze baked cookies for up to 3 months.
You can also freeze portions of cookie dough and bake fresh cookies whenever the craving strikes.
Frequently Asked Questions
Yes. Cold sourdough discard works perfectly in this recipe.
Absolutely. The dough can be refrigerated for up to 3 days before baking.
Some marshmallows naturally melt into the dough while baking. That is completely normal and helps create those delicious caramelized bits throughout the cookies.
Yes. Mini marshmallows work very well and distribute more evenly throughout the dough.
Yes. The dough can be made several days ahead and stored in the refrigerator until ready to bake. Or freeze cookie dough balls for up to 3 months.
Find More Delicious Sourdough Recipes:
- Sourdough Blueberry Scones
- The Easiest Sourdough Cinnamon Rolls Ever
- Sourdough Apple Crisp
- Easy Sourdough Peach Cobbler
Sourdough S’mores Cookies
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Equipment
Ingredients
- 1 cup unsalted butter softened
- 1 cup white sugar
- ¾ cup brown sugar
- ½ cup sourdough starter discard or active will work
- 2 teaspoons vanilla extract
- 1 large egg
- 2 ½ cup all-purpose flour
- 2 teaspoons corn starch
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- 1 teaspoon salt
- 2 cups chocolate chips. 12 oz bag
- 2 cups marshmallows
- 1 cup graham crackers crushed
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, white sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and sourdough starter. Mix until fully combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt.
- With the mixer running on low speed, slowly add the dry ingredients in batches until a dough forms. Be careful not to overmix.
- Fold in the chocolate chips, crushed graham crackers, and marshmallows.
- Cover the dough and refrigerate for at least 2 hours. For even better flavor, refrigerate for up to 3 days.
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper.
- Scoop the dough onto the prepared baking sheet. I like to make large bakery-style cookies that weigh about 70 grams each, which is roughly two cookie scoops.
- Bake for 10 to 12 minutes for regular sized cookies, 18-20 minutes for large bakery style cookies, or until the edges begin turning golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- Chill the dough before baking. This helps prevent spreading and improves the flavor.
- Use fresh marshmallows for the best texture.
- Reserve a few chocolate chips and marshmallows to press into the tops of the cookies before baking for a bakery-style look.
- Do not overbake. The cookies will continue to set as they cool.
- If long fermenting, refrigerate the dough for up to 72 hours.