Sourdough S'mores Cookies
These sourdough s'mores cookies are soft, chewy, and loaded with gooey marshmallows, chocolate, and graham crackers for the perfect bakery-style treat.
Servings: 18 cookies
Calories: 311kcal
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
Tips for Success
Dark brown sugar gives these cookies a deeper, richer s’mores flavor, but light brown sugar works well too.
Avoid crushing the graham crackers too finely, but also avoid very large chunks if refrigerating the dough overnight. Smaller pieces hold up better and keep the cookies from developing overly soft graham pockets after chilling.
If your sourdough discard is very thin or liquidy, add 1–2 additional tablespoons of flour to help prevent excess spreading.
Make sure the dough fully seals around the marshmallow to help reduce leaking while baking.
These cookies can be assembled and refrigerated overnight before baking, which makes them great for prepping ahead.
Adding extra chocolate chips and graham cracker pieces after baking is completely optional, but it gives the cookies a more bakery-style look for photos and presentation.
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.
Nutrition
Serving: 1cookie | Calories: 311kcal | Carbohydrates: 41g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 49mg | Sodium: 130mg | Potassium: 103mg | Fiber: 1g | Sugar: 24g | Vitamin A: 350IU | Calcium: 30mg | Iron: 2mg
