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Craving that campfire s’mores flavor—without the sticky fingers? These chewy S’mores Cookies with Sourdough Discard have all the graham, marshmallow, and chocolate goodness baked right in. Topped with gooey marshmallow and melty chocolate, they’re the perfect chewy, sweet treat for summer.
We love s’mores so much around here that my kids created a s’mores cookie for their own cookie business—it’s one of the recipes in their popular cookie E-book (you can grab it here). Naturally, I had to come up with a sourdough version for all of you. And I have to say… it might be one of our new favorites.
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Why You’ll Love Sourdough S’mores Cookies
- S’mores Flavor – The graham cracker in these chewy cookies gives them that classic s’mores flavor, especially when combined with the melty chocolate and gooey marshmallows. For even more sourdough goodness, try using homemade Sourdough Graham Crackers or even these Chocolate Sourdough Graham Crackers for an extra flavor boost!
- So Easy – These cookies are quick and easy to mix up, with a soft, chewy texture that makes them perfect for snacking. If you want another easy sourdough discard cookie recipe, try these Sourdough Chocolate Chip Cookies too.
- Discard in Cookies – You’ll love having one more classic recipe to use up your fresh sourdough discard—just like these Homemade Sourdough Oreo Cookies, another favorite for your sweet tooth!
Sourdough Discard Tip: I keep a jar in my fridge that I continually add sourdough discard to. Sourdough discard is a by-product of your sourdough starter, but don’t toss it—it adds moisture and flavor to recipes. Instead, use it in incredible sourdough discard recipes where it adds moisture and great flavor. Use older, more tangy discard in savory recipes like these Sourdough Crackers, and fresh discard in sweet ones like these Sourdough Snickerdoodle Cookies.
Important Ingredients
- Sourdough Discard – I prefer less (or no) tang in these s’mores cookies, so I use discard that is fresher and doesn’t smell acidic. I always use 100% hydration sourdough discard – from a starter fed equal weights flour and water. If your discard is very runny, you may need a little extra flour in this recipe.
- Graham Crackers – You can use any brand of store-bought or homemade graham crackers for this recipe. Crush them finely in a blender for best texture.
- Mini Dehydrated Marshmallows – I like the optional extra flavor that these mini marshmallows give to these cookies.
See the recipe card for full information on ingredients and quantities
Substitutions
- Mini Dehydrated Marshmallows: If you don’t have access to these mini marshmallows, you can leave them out.
- Graham Crackers: I think this recipe would taste great with my Sourdough Graham Crackers or for a chocolate s’mores cookie, these Chocolate Sourdough Graham Crackers.
- Chocolate Chips: Choose your favorite chocolate chips. I like semi-sweet chips, but a combination of milk chocolate and semi-sweet or even dark chocolate chunks would be delicious too.
- Chocolate Pieces: Use any favorite pieces of milk or semi-sweet chocolate from a chocolate bar to top the cookies with.
How to Make Sourdough S’mores Cookies
Mix The Dough
Step 1: Add graham crackers to a blender (Image 1). Pulse the blender until the graham crackers are finely ground. You will know your graham crackers are ready when they resemble a fine flour (Image 2 & 3). Set aside.
Alternatively, you can put the graham crackers in a bag and smash them with a rolling pin, although they won’t be as finely ground.
Step 2: To a large bowl, beat the butter, brown sugar, and an egg together in a mixing bowl using a hand mixer or stand mixer (Image 4). Add the sourdough discard and vanilla extract and mix until light and fluffy (Image 5).
Step 3: Add the all purpose flour, baking soda, salt and crushed graham crackers to a separate bowl and whisk or fluff together. Pour the dry ingredients into the wet ingredients (Image 6). Mix until fully combined. Add chocolate chips and dehydrated mini marshmallows (Image 7) and mix until combined (Image 8).
My Favorite Mix-Ins: I like the combination of semi-sweet chocolate chips and dehydrated mini marshmallows. However, you can substitute a different type of chocolate or leave the mini marshmallows out entirely.
Scoop and bake the Cookies
Step 4: Use a cookie scooper to place dough on a cookie sheet, about 2 Tablespoons per scoop.
Make sure your cookies are evenly spaced on a parchment paper lined cookie sheet.
Make-Ahead Cookie Dough: At this point, you can chill the dough in the fridge to long-ferment it for up to a couple of days, or freeze the cookie dough balls to bake later. If frozen, pull them out the night before and let them thaw in the fridge. When baking from chilled, add an extra minute or two before adding the marshmallow.
Step 5: Place cookies in the oven to bake at 400ºF convection for 6 minutes. While the cookies bake, cut marshmallows in half (Image 11) and portion the chocolate pieces that will top the cookies.
Step 6: After 6 minutes, open the oven and place a marshmallow (sticky side down) on each cookie, pressing down slightly (Image 12). Continue baking for 2-3 more minutes until the marshmallows are slightly toasted, puffed up (Image 13) and the cookies have crispy edges.
Step 7: Remove cookies from oven and top with chocolate. Allow to cool on the pan or on a cooling rack. Cool completely and enjoy!
Convection Bake: I find that cookies bake best in a convection oven—it gives them crisp edges and a gooey center. If you don’t have one, increase the temperature to 425°F. Just make sure your oven is fully preheated before baking.
How to Store Leftovers
Leftover cookies can be stored in an airtight container at room temperature for a few days. I like to freeze leftover cookies once they completely cool to preserve freshness even more. Cookies are delicious chilled or warmed up in the microwave for 10-15 seconds. You can also pull a batch of frozen cookies out, place on a plate and cover them to thaw a few hours before serving.
Amy’s Recipe Tip
I love keeping cookie dough balls in the freezer for easy, fresh-baked cookies anytime. Just make a full batch of dough, scoop it into balls, and freeze them on a baking sheet. Once they’re solid, transfer to a zip-top bag or freezer-safe container. When you’re ready to bake, let them thaw slightly on the counter or defrost overnight in the fridge—then bake and enjoy!
Frequently Asked Questions
I love adding sourdough discard to many recipes. Sometimes it adds great flavor, sometimes I use it for the extra moisture and the benefits of fermented flour—and sometimes, I just want to use it up so it doesn’t go to waste. For these cookies, I prefer using a fresh or young discard so there’s no sour flavor.
No, you don’t have to use a convection oven. It helps with even baking and gives cookies those crisp edges and soft centers, but a regular oven works just fine too. Just increase the temperature slightly (usually by about 25°F) and make sure it’s fully preheated for best results.
Not on my website, BUT my kids have a local cookie business. It started as a bake sale and they now do pop up cookie sales on select weekends, which has given them a great opportunity to learn about entrepreneurship. They put out an E-book with 10 of their most popular cookie recipes, including a s’mores cookie. None of their recipes are sourdough, but they are all still very delicious! You can purchase their E-book here.
Sourdough Cookie Recipes
If you tried these Sourdough S’mores Cookies or any other recipe on my website leave a 🌟 star rating and let me know how it went in the comments below. Happy Baking!
S’mores Cookies with Sourdough Discard
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Equipment
- hand mixer or stand mixer
Ingredients
- 140 grams graham crackers, about 1 package
- 113 grams unsalted butter, softened, 8 Tablespoons
- 110 grams brown sugar, about 1/2 cup
- 1 large egg, about 50 grams
- 80 grams sourdough discard, about 1/3 cup
- 4 grams vanilla extract, about 1 teaspoon
- 140 grams all-purpose flour, about 1 cup
- 4 grams baking soda, about 3/4 teaspoon
- 4 grams salt, about 3/4 teaspoon
- 175 grams semi-sweet chocolate chips, about 1 cup
- 40 grams mini dehydrated marshmallows, see recipe notes, optional about 3/4 cup
- 12 regular sized marshmallows
- 24 pieces chocolate
Instructions
- Preheat oven to 400ºF convection and prepare two baking sheets with parchment paper. For non-convection ovens preheat to 425ºF.
- Break the graham crackers into pieces and add them to a blender or food processor. Pulse until they form a fine flour, then set aside.Alternatively, place the graham crackers in a zip-lock bag and crush them with a rolling pin until very fine. The texture won’t be as smooth, and you’ll have small bits of graham cracker throughout the cookies—but it still works!
- To a large bowl, beat the softened butter with a hand mixer until light and fluffy, about 1 minute. Add the brown sugar and egg, and cream until smooth and fluffy. Mix in the sourdough discard and vanilla extract until fully incorporated and the mixture is light and smooth.
- To a small bowl add the crushed graham cracker flour, all-purpose flour, baking soda and salt. Fluff together with a fork or whisk to combine. Add the dry ingredients to the butter mixture and mix until completely combined. Pour in chocolate chips and mini dehydrated marshmallows.
- Scoop the dough into 2 Tbsp sized balls and place onto a parchment-lined baking sheet, about 12 cookies per baking sheet.
- Bake the cookies at 400ºF convection for 6 minutes until cookies are puffed up and the edges are a little crispy. While the cookies bake, cut the marshmallows in half so you have 24 marshmallow halves. Break the chocolate into 24 pieces. Open the oven and place the sticky side of the marshmallow on top of each cookie, pressing down just a little. Close the oven door and finish baking for about 2-3 more minutes until the marshmallow is toasted. Remove the pan of cookies from the oven and top each marshmallow with a piece of chocolate.
- Let the cookies sit for about 5 minutes on the baking sheet to set up before removing to a cooling rack. Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
These are amazing! Best cookies ever I’ll make them again and again!
Thanks for the review! I’m glad the cookies turned out great!
These turned out amazing!
Thanks for the review! I’m glad they turned out great.
Another great recipe, Amy! So good!!
Thanks for the review!
These cookies are AMAZING. The dough is amazing. I did some with the big marshmallow on top and without (just ran out), and both were divine. My kids surprisingly liked the no marshmallow on top version the best.
I’m glad they turned out great! Thanks for the review and feedback!
Absolutely INCREDIBLE
paired with your homemade graham crackers 🤤 soooo good thank you for sharing 😊
Yum! Thanks for your review.
Made these for a weekend cabin trip with another close family, they all loved them so much they asked me to make them for a church bonfire this weekend. They are so good! Thank you for the amazing recipe!
Glad you found the perfect recipe for your outdoor activities! Enjoy!
Delicious.
This is the second time I made them and the second time I forgot to add chocolate chips🤣. But still very delicious.
I’m glad it was still delicious even without the chocolate chips! Third time’s a charm!
Super delicious! Perfect camping flavor 😊
So glad you loved this recipe! Thank you so much for sharing your review.
Fun cookie, easy to make and super yummy.
Thank you!
So glad you enjoyed it! Thanks for sharing your review.
Made this recipe yesterday and they turned out perfectly! They taste just like a S’more! I couldn’t find the dehydrated mini marshmallows so I sifted some out of packs of hot chocolate mix! I will definitely be making them again very soon. Thank you for another great recipe!
So glad you loved these! Thanks for sharing.