Sourdough S'mores Cookies with Marshmallows & Brown Butter

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Sourdough S'mores Cookies with Marshmallows & Brown Butter

These gooey, golden brown sourdough smores cookies are one of my favorite wintertime sweet treats!

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Keyword: brown butter, s'mores cookies, sourdough cookies

Servings: cookies

Calories: 286kcal

Author: hopewellheights

Ingredients

1 cup butter, browned 2 sticks
2 egg yolks
¾ cup sugar
¾ cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1 ½ teaspoons baking soda
¾ cup sourdough starter or sourdough discard
2 ½ cups flour
1 ½ cups chocolate chips 12 oz
10 oz mini marshmallows
1 cup graham cracker crumbs/pieces

Instructions

If you'll be baking right away, preheat the oven to 350F and prepare a parchment paper-lined baking sheet.
Use a small saucepan to brown the butter on medium heat. Once the butter is golden brown, remove it from heat and allow it to cool a little bit, then pour it into a large bowl or the bowl of a stand mixer.
Add the brown sugar and white sugar to the large bowl with the brown butter and mix. Adding the sugars to the butter before adding the egg yolks prevents them from scrambling when coming into contact with the hot/warm melted butter.
Once the butter and sugar are combined, add the egg yolks, sourdough starter, and vanilla and mix until combined.
Whisk the all-purpose flour, salt, and baking soda together in a separate bowl, and then add the dry ingredients to the large bowl of wet ingredients and mix until just combined. Do not overmix.
Add the marshmallows, graham cracker pieces, and chocolate chips and stir.
Use a cookie scoop or spoon the cookie dough onto prepared baking sheets and bake at 350F until you have crispy edges but the middles are still soft, 8-10 minutes.
Cool on a wire cooling rack and serve.

Notes

For the best results, brown the butter until it is just golden brown with flecks of milk solids appearing at the bottom of the saucepan. Watch the butter closely to avoid burning it. This one step goes a long way to achieve that chewy texture that is an essential part of making the perfect cookie.

Do not overmix. Overmixing cookie dough can make the sourdough cookies hard and dry rather than soft and chewy.

Cold-proof the cookie dough in the fridge in an airtight container overnight or for several days for some added sourdough flavor.

Add a handful of extra marshmallows if you really want the gooey marshmallow effect!

I used freshly milled einkorn flour for the cookies in the photos, using freshly milled whole wheat flour makes this a much healthier treat and twist on classic s'mores.

STORAGE

If you won't be baking right away, cover the bowl of cookie dough with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days. Store this sourdough s'mores cookies dough in an airtight container in the freezer for up to 3 months. Once the cookies are baked, you can store them at room temperature for 3-4 days or freeze them for up to 3 months.

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