Sourdough S'mores Cookies
These sourdough s'mores cookies are soft, chewy, and loaded with chocolate chips, graham crackers, and gooey marshmallows. Made with sourdough discard, they bake up with crisp edges and caramelized marshmallow pieces that taste just like a campfire s'more.
Servings: 24 cookies
Calories: 294kcal
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.
Nutrition
Serving: 1cookie | Calories: 294kcal | Carbohydrates: 44g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 189mg | Potassium: 44mg | Fiber: 1g | Sugar: 29g | Vitamin A: 281IU | Vitamin C: 0.1mg | Calcium: 35mg | Iron: 1mg