S'mores Cookies with Sourdough Discard

5 from 8 votes

S'mores Cookies with Sourdough Discard

Soft, gooey, and packed with graham cracker, marshmallow, and chocolate—these sourdough s’mores cookies are everything you love about a campfire treat, no fire required.

Prep Time30

Cook Time10

Total Time40

Course: Dessert

Cuisine: American

Servings: cookies

Author: Amy Coyne

Equipment

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

There are a few moving parts when baking these cookies—like adding the marshmallow and chocolate on top. Have those pieces prepped ahead of time or be ready to move quickly while the cookies are baking so you can add them right away.

Sourdough Discard: I feed my starter with equal parts flour and water (100% hydration). If your starter is fed differently, you may need to tweak the amount of flour in the recipe—add more if your discard is wetter, or less if it’s thicker. The longer discard sits in the fridge, the tangier it gets. For this recipe, I like using a fresher discard to keep the flavor balanced.

Graham Crackers: I prefer crushing the graham crackers in a blender to get them finely crushed, but you can use a rolling pin/ziplock bag to crush them a little coarser. You can use sourdough graham crackers if desired.

Convection: I always bake my cookies using the convection feature on my oven. This is what gives the crispy edges but a gooey center. If your oven doesn’t have convection bake, use 425ºF as the temperature and preheat your oven about 20 minutes before baking your first batch of cookies.

Long Fermenting the Cookie Dough: Scoop the cookie dough into balls and refrigerate them overnight, or for up to a couple of days. This rest time enhances the flavor and gives you the added benefits of sourdough fermentation.

Dehydrated Mini Marshmallows: These are optional—if you can’t find them, just leave them out. I like the extra hint of marshmallow flavor they add to the cookies.

Nutrition