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Sourdough S’mores Cookies with Marshmallows and Brown Butter

Sourdough S’mores Cookies with Marshmallows & Brown Butter Bliss

Delightful Sourdough S’mores Cookies with Marshmallows and Brown Butter bring nostalgic flavors to your kitchen.
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Prep Time 30 minutes
Cook Time 14 minutes
Chill Time 1 hour
Total Time 1 hour 44 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Unsalted Butter Feel free to use salted butter for a different flavor.
  • 1 cup Brown Sugar Coconut sugar can be a healthier alternative.
  • 1/2 cup Granulated Sugar Cane sugar can stand in if needed.
  • 1 cup Sourdough Discard Using unfed discard is best for flavor.
  • 2 Large Eggs Flax eggs can substitute for a vegan option.
  • 2 teaspoons Vanilla Extract Opt for pure vanilla if possible.
For the Dry Ingredients
  • 2 cups All-Purpose Flour Whole wheat offers nuttiness but adjust other ingredients.
  • 1 teaspoon Baking Soda Ensure it's fresh for perfect rise.
  • 1 teaspoon Baking Powder Ensure it's fresh for perfect rise.
  • 1/2 teaspoon Salt Balances sweetness.
For the Delicious Add-ins
  • 1 cup Semi-Sweet Chocolate Chunks Dark chocolate can deepen the flavor.
  • 1 cup Mini Marshmallows Chopped standard marshmallows can work too.
  • 1 cup Chopped Graham Crackers Gluten-free alternatives can be used.

Equipment

  • medium saucepan
  • large mixing bowl
  • spatula
  • whisk
  • Baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Heat the unsalted butter in a medium saucepan over medium heat, stirring frequently until golden brown and fragrant, about 10-15 minutes. Remove from heat and let cool slightly.
  2. In a large mixing bowl, whisk together the cooled brown butter, brown sugar, and granulated sugar until smooth. Mix in the sourdough discard, eggs, and vanilla extract until well-combined.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt until there are no lumps.
  4. Gradually stir the dry mixture into the wet mixture using a spatula until just combined.
  5. Gently fold in the chocolate chunks, mini marshmallows, and chopped graham crackers until evenly distributed.
  6. Cover the bowl with plastic wrap and refrigerate for 30 to 60 minutes.
  7. Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop dough onto prepared baking sheets, spacing each about two inches apart. Bake for 12-14 minutes until edges are golden and centers look slightly underbaked.
  9. Allow cookies to cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 24gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 35mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 300IUCalcium: 20mgIron: 0.5mg

Notes

Monitoring the butter closely during browning and chilling the dough are key for the best results.

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