Best Sourdough Discard S’mores Cookies

ByRachael Davis published
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Soft and chewy, with gooey marshmallow centers and pockets of melty chocolate, these sourdough discard s’mores cookies are perfect for summer! Marshmallows are added into the center of each cookie, and then baked until golden brown and puffy. The cookies are topped with additional chopped chocolate for a dessert that is easy, delicious, and reminiscent of summer.

a cookie with a gooey golden brown marshmallow center and chopped melty chocolate on the top

Gooey. Chocolatey. Delicious.

Summer is in full swing, and nothing feels more like summer than a gooey, sticky s’more filled with a toasty marshmallow and melted chocolate.

These sourdough s’mores cookies are a fun spin on a classic, and make a fun, portable version of the classic treat we all love. They are similar to my family’s favorite hot chocolate cookies made around the holidays, but are a great summer version, perfect for summer cookouts and get togethers. We really enjoyed these!

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  • a cookie with a gooey golden brown marshmallow center and chopped melty chocolate on the top

Quick Recipe Snapshot

TOTAL TIME: About half an hour, start to finish. Chilling the dough is not required for this recipe.
YIELD: 14 cookies 🙂
STORAGE: Leftovers store well in an airtight container for up to 4-5 days.
BEST SERVED: These cookies are best served warm from the oven while the marshmallow and chocolate is still slightly warm and gooey.

Key Ingredient Notes

  • Marshmallows: The recipe calls for mini marshmallows added into the dough, along with jumbo marshmallows that are added into the center of each cookie. Use whatever brand you like.
  • Chocolate: Semi-sweet chocolate chips are added into the cookie dough. I used a baker’s chocolate bar for the chopped/shaved chocolate over the top. A Hershey bar would be a great option here, too!
  • Graham Crackers: A must have for classic smores cookies! Use whatever brand you prefer. You will need 7 whole sheets of graham crackers, crushed up into smaller bits.
  • Sourdough Starter: I used sourdough discard in this recipe, but active starter will also work.

Quick Tips

  1. Chilling the Dough: It is not required for this recipe, but is an option if you would like to make the dough ahead of time (see make ahead instructions below).
  2. Baking: I always like to slightly underbake my cookies in order to obtain a chewier texture. The marshmallow centers will puff up generously while baking, but will deflate as the cookies cool.

Be sure to check out the full recipe and ingredient list below!

Assembling the Cookies

a hand holds a ball of cookie dough over a parchment paper lined baking sheet
  1. Begin by scooping out a generous size ball of dough (about 2 tbsp) and roll it into a ball shape.
a hand holds a ball of cookie dough over a baking sheet, while a finger is gently pressed into the center of the dough, creating a small hole in the middle of the dough
  1. Gently create a well in the center of the dough by cupping it with one hand and pressing your finger into the center. Note that the sides of the dough ball may crack as you do this- just press them back together with your hands.
a hand holds a ball of cookie dough with a large marshmallow inserted into the center of the dough
  1. Slice a large marshmallow in half lengthwise. Place into the center of the dough.
  1. Assemble each cookie and place 2 inches apart on a prepared baking sheet. Bake for 10-11 minutes.
baked smores cookies on a parchment paper lined baking sheet. A toasty marshmallow is in the center of each cookie, and then garnished with chopped chocolate
  1. Remove the cookies from the oven and allow to cool for 1-2 minutes. Sprinkle with chopped chocolate. Enjoy!

Make Ahead & Storage Tips

  1. Make Ahead: This dough can be made ahead of time and stored in the fridge for up to 2 days.
  2. Storage: These cookies store well at room temperature on the counter for up to 3 days, or an airtight container for up to 4-5 days.

If you enjoyed this recipe, be sure to come back and leave a comment and a 5 star review! Tag me on Instagram with your creations @ourhandcraftedhomeblog.

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a cookie with a gooey golden brown marshmallow center and chopped melty chocolate on the top

Best Sourdough Discard S’mores Cookies

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  • Author: Rachael Davis
  • Total Time: 31 minutes
  • Yield: 14 cookies 1x
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Description

Soft and chewy, with gooey marshmallow centers and pockets of melty chocolate, these sourdough discard s’mores cookies make the perfect summer cookie! 

Ingredients

Units Scale
2 sticks salted butter, softened 1 cup white sugar 1 egg + 1 egg yolk ⅓ cup sourdough discard 2 tsp pure vanilla extract ½ tsp baking powder 1 tsp baking soda 1 tsp salt 7 sheets graham crackers, crushed 2 cups mini marshmallows 1 ½ cups semi-sweet chocolate chips 3 cups all purpose flour 7 large marshmallows, sliced in half lengthwise 4 oz chopped chocolate, for topping the baked cookies

Instructions

  1. Make the cookie dough: In the bowl of a stand mixer fitted with a paddle attachment or a large mixing bowl, cream together the butter and sugar on medium high speed until light, about 1 minute.
  2. Turn the mixer down to a lower speed, and then beat in the egg, egg yolk, sourdough discard and vanilla extract until combined.
  3. Begin adding in the dry ingredients, mixing until thoroughly combined.
  4. Add in the crushed graham crackers, mini marshmallows, and chocolate chips, stirring well. Note: the mini marshmallows will break up slightly as they are mixed in. This is okay!
  5. Preheat oven to 375 degrees.
  6. Assemble the Cookies: Begin by scooping out a generous size ball of dough (about 2 tbsp) and roll it into a ball shape. Gently create a well in the center of the dough by cupping it with one hand and pressing your finger into the center. Note that the sides of the dough ball may crack as you do this- just press them back together with your hands.
  7. Slice a large marshmallow in half lengthwise. Place into the center of the dough.
  8. Assemble each cookie and place 2 inches apart on a prepared baking sheet. Bake in preheated oven for 10-11 minutes, or until marshmallows are toasty and the edges are set.
  9. Remove the cookies from the oven and allow to cool for 1-2 minutes. Sprinkle with additional chopped chocolate. Serve warm and enjoy!

Notes

  • Baking: I always like to slightly underbake my cookies in order to obtain a chewier texture. They will continue to cook briefly on the cookie sheet once they are pulled out of the oven. The marshmallow centers will puff up generously while baking, but will deflate as the cookies cool.
  • Make Ahead: The cookie dough can be made ahead of time and stored in the fridge until ready to use, up to 2 days.
  • Storage: These cookies store well at room temperature on the counter for up to 3 days, or an airtight container for up to 4-5 days. If you haven’t heard of the bread trick, try it! Simply add a small slice of bread to your container to keep your cookies extra soft!
  • Prep Time: 20 minutes
  • Cook Time: 11 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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Happy baking!

rachael

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Rachael is a wife and mom of two with a passion for all things centered around home. Our Handcrafted Home provides you with a simpler approach to cooking and baking, using wholesome, real food ingredients to nourish you and your family from the inside out.

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