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These sourdough s’mores cookies are soft, chewy, and packed with gooey marshmallows, melty chocolate, and graham cracker pieces in every bite.
Inspired by classic campfire s’mores, these bakery-style cookies are made with melted butter for a rich, chewy texture and sourdough discard for extra depth of flavor and softness.
If you enjoy baking sourdough cookies, try these Brown Butter Sourdough Chocolate Chip Cookies, Sourdough Chocolate Cookies, or Sourdough Funfetti Cookies.
Why You’ll Love Sourdough S’mores Cookies
- Classic s’mores flavor: Chocolate, marshmallows, and graham crackers in every bite.
- Soft and chewy: Melted butter and sourdough discard create a rich, tender cookie. Be sure to check out this list of sourdough cookie recipes.
- Great for making ahead: Chill the dough for a few hours or overnight before baking.
Ingredients
Find the full list of ingredients, amounts, and instructions in the recipe card at the bottom of this post.
- Sourdough discard – Adds moisture, tenderness, and subtle flavor. Here’s how to make a sourdough starter if you need one.
- Chocolate chips – Melt throughout the cookies for plenty of chocolate in every bite.
- Graham crackers – Give the cookies their classic s’mores flavor and texture.
- Marshmallows – Create a gooey center inside each cookie.
- Melted butter – Helps create a soft, chewy texture.
How to Make Sourdough S’mores Cookies
Here are the step-by-step instructions for making these Sourdough S’mores Cookies:
Step 1: In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Step 2: Add the egg, egg yolk, vanilla extract, and sourdough discard. Whisk until fully combined.
Step 3: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Gradually fold the dry ingredients into the wet ingredients until just combined.
Step 4: Fold in the chocolate chips and graham cracker crumbs.
Step 5: Cover the dough and refrigerate for at least 45 minutes, or up to overnight.
Step 6: Preheat the oven to 325°F and line a cookie sheet with parchment paper. Scoop about 3 tablespoons of dough and flatten it slightly.
Step 7: Place half of a marshmallow in the center.
Step 8: Wrap the dough around it, sealing the edges well. Roll into a ball and gently flatten the top.
Step 9: Place 5–6 cookies on the prepared baking sheet, leaving room for spreading.
Step 10: Bake for 9–11 minutes, until the edges are lightly golden and the centers still look soft.
Step 11: Immediately press a Hershey’s chocolate square into the center of each warm cookie. If desired, press a few extra chocolate chips and graham cracker pieces into the tops for a bakery-style finish.
Step 12: Let the cookies cool on the baking sheet for about 5 minutes before transferring to a wire rack.
Tips for Success
- Use dark brown sugar for the richest flavor.
- Seal the dough completely around the marshmallow to help prevent leaks.
- Don’t crush the graham crackers too finely so they keep some texture.
- Chill the dough for thicker, chewier cookies.
- Use a cookie scoop for evenly sized cookies.
How to Store
- Store the cookies in an airtight container at room temperature for up to 2 days for the best texture.
- As the cookies sit, the marshmallows will firm up slightly. For a gooier center, warm a cookie in the microwave for about 10 seconds before serving.
- The cookie dough can also be refrigerated overnight before baking.
Frequently Asked Questions
Yes. An overnight chill often gives the cookies even better flavor and texture.
Yes. Active starter works well, although the flavor may be a little milder.
No. Light brown sugar works too, but dark brown sugar gives a deeper, richer flavor.
Be sure the dough is completely sealed around each marshmallow before baking. A little leaking is normal.
No, but they give the cookies their classic s’mores look and nostalgic flavor.
More Sourdough Desserts
- Brown Butter Sourdough Chocolate Chip Cookies
- Sourdough Brownies
- Sourdough Lemon Bars
- Sourdough Carrot Cake
If you make this sourdough s’mores cookies recipe and enjoy it, please leave a comment with a 5-star recipe rating and let me know! Thank you!
Sourdough S’mores Cookies
Equipment
- Round Cookie Cutter or glass, optional
Ingredients
- 1 cup unsalted butter, (226g) melted and cooled for 10–15 minutes
- 1 cup dark or light brown sugar, (220g) packed (dark brown sugar recommended for deeper flavor)
- 1/2 cup granulated sugar, (100g)
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 1/2 cup sourdough discard, (120g) (recent discard recommended)
- 2 1/4 cups + 2 tablespoons all-purpose flour, (295g)
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips, Ghirardelli recommended
- 3-4 graham crackers, broken into small pieces
- 10-12 regular-size marshmallows, halved
- Hershey squares for topping
Optional for decoration:
- Extra chocolate chips
- Additional graham cracker pieces
Instructions
- In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth and glossy.
- Add the egg, egg yolk, vanilla extract, and sourdough discard. Whisk until fully combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually fold the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips and graham cracker pieces.
- Cover the dough and refrigerate for at least 45 minutes or up to overnight.
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Using a 3-tablespoon cookie scoop, scoop the dough and flatten slightly. Place half of a regular-size marshmallow in the center, then wrap the dough around the marshmallow, sealing well. Roll into a ball and gently flatten the top.
- Place 5–6 cookies on the prepared baking sheet, leaving space between each cookie.
- Bake for 9–11 minutes, or until the edges are lightly golden and the centers are still pale and soft.
- Immediately after baking, press a Hershey square into the center of each cookie.
- Optional: Press a few additional chocolate chips and graham cracker pieces into the tops of the warm cookies for decoration and texture.
- For perfectly round cookies, use a large round cookie cutter or drinking glass to gently swirl around the cookies immediately after baking.
- Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack.
Notes
- Store the cookies in an airtight container at room temperature for up to 2 days for the best texture.
- As the cookies sit, the marshmallows will firm up slightly. For a gooier center, warm a cookie in the microwave for about 10 seconds before serving.
- The cookie dough can also be refrigerated overnight before baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
