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
1/3 cup sourdough discard
2 tsp pure vanilla extract
1/2 tsp baking powder
1 tsp baking soda
1 tsp salt
7 sheets graham crackers, crushed
2 cups mini marshmallows
1 1/2 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
- 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.
- Turn the mixer down to a lower speed, and then beat in the egg, egg yolk, sourdough discard and vanilla extract until combined.
- Begin adding in the dry ingredients, mixing until thoroughly combined.
- 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!
- Preheat oven to 375 degrees.
- 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.
- Slice a large marshmallow in half lengthwise. Place into the center of the dough.
- 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.
- 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
