How to Make Sourdough Discard S’mores Cookies

Sourdough discard s’mores cookies are the ultimate way to use up extra sourdough discard while baking a sweet treat that tastes just like classic s’mores. These s’mores cookies with sourdough discard bring gooey marshmallows, melty chocolate, and graham cracker crumbs together in one chewy, golden brown cookie.

A Sweet Treat for Your Sweet Tooth

You know how fall nights make you crave that classic s’mores flavor? The crisp cool air, a cozy fire, and friends gathered around. These sourdough s’mores cookies give you all of that, but without the mess of a fire pit. Bake a batch, and you’ll taste the nostalgia.

Ingredients for Sourdough S’mores Cookies

Here’s what you’ll need to make them:

• 140 grams graham crackers (about 1 package)
  
• 113 grams softened butter (8 tablespoons) You can use salted butter or unsalted butter. 
  
• 110 grams brown sugar (½ cup)
  
• 1 large room temperature egg (about 50 grams)
  
• 80 grams sourdough discard (⅓ cup)
  
• 4 grams vanilla extract (1 teaspoon)
  
• 140 grams all-purpose flour (1 cup) – or swap half with whole wheat flour
  
• 4 grams baking soda (1 teaspoon)
  
• 4 grams salt (1 teaspoon)
  
• 175 grams semi-sweet and dark chocolate chips (1 cup total, half each)
  
• 40 grams mini dehydrated marshmallows (tiny hot chocolate kind)
  
• 12 large marshmallows, cut in half
  
• 25 Hershey’s chocolate bar pieces
  

How to Make the Cookies

Step 1: Prep

Preheat your oven to 400°F on convection. Line a cookie sheet with parchment paper.

Step 2: Crush the Graham Crackers

Blend graham crackers in a food processor until fine graham cracker crumbs form. No blender? Put them in a zip-top bag and crush with a rolling pin.

Step 3: Mix Wet Ingredients

In a large mixing bowl, use a hand mixer to beat softened butter, brown sugar, and the egg for 3 minutes. Add sourdough discard and vanilla. Beat for another 3 minutes until smooth.

Step 4: Mix Dry Ingredients

In a smaller separate bowl, whisk together graham cracker crumbs, flour, baking soda, and salt. These are your dry ingredients.

Step 5: Combine

Add dry ingredients into the wet mixture. Mix until just combined. Fold in chocolate chips and mini dehydrated marshmallows.

Step 6: Chill or Bake

You can bake right away or let the dough ferment in the fridge for 6–24 hours for deeper flavor.

Step 7: First Bake

Scoop dough onto your prepared baking sheet. Bake for 6 minutes until the edges look golden brown.

Step 8: Add the Toppings

While they bake, cut your large marshmallows in half. After 6 minutes, pull cookies out. Press one marshmallow half, sticky side down, into each cookie. Place a Hershey’s chocolate square on top. Press gently.

Step 9: Final Bake

Return cookies to the oven for 1 more minute. Pull out, and let them cool on a cooling rack. I like to top them with a tiny sprinkle of flaky sea salt as they cool. 

Storage Tips

Store cooled sourdough cookies in an airtight container at room temperature. They’ll stay soft and chewy for several days. You can also store the remaining cookie dough in the refrigerator in an airtight container. Leave them in there for 6-24 hours to get that fermentation process going. The dough is great the next day and the cookies unique depth of flavor is amazing the next day as well. They are so good when they are fresh out of the oven, but you can enjoy them the next day as well. They stay soft and delicious. 

Why You’ll Love These Sourdough Cookies

They taste just like a campfire classic s’mores, but with a sourdough twist. The gooey marshmallows and melty chocolate balance perfectly with the delicious depth from the sourdough discard. You can even swap in half whole wheat flour for a hearty bite. Perfect for get-togethers, or when your sweet tooth calls for a fun baking project. These really are a great way to kick off the fall season and I think these baked cookies will become one of your new favorite things. 

Time to Be a Doer and Make S’mores Sourdough Discard Cookies 

Sourdough discard s’mores cookies bring the joy of classic s’mores flavor into your kitchen. They’re easy, fun, and always a hit. Bake them this fall, share with friends, or keep them in your cookie jar for a quick sweet treat. They are so similar to sourdough chocolate chips cookies, but with the amazing graham cracker dough full of marshmallow goodness.