Sourdough S’mores Cookies
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These sourdough s’mores cookies are the perfect summer cookie! Reminiscent of the classic s’mores campfire treat, these cookies are made with crushed graham crackers, Hershey’s chocolate bars, and gooey marshmallows.
I’ve already dubbed these cookies our family’s official summertime cookie. Summer is short-lived in Minnesota, so when it finally hits, we love to have campfires, and our kids don’t let a campfire go by without enjoying a s’more or two!
These sourdough s’mores cookies are a great way to use up that extra sourdough discard! They’re loosely based on my sourdough chocolate chip cookie recipe.
If you’re looking for more sourdough discard baked goodness, check out my sourdough lemon cake, sourdough discard strawberry shortcake, or chocolate Matilda-style sourdough cake!
Ingredients
Step-By-Step Instructions
Set your oven to 350°F (175°C) and line a large baking sheet with parchment paper so your cookies bake evenly and don’t stick.
In a medium-sized mixing bowl, whisk together the flour, baking soda, crushed graham crackers, and salt. The graham cracker crumbs give these cookies that classic s’mores flavor (save a bit of the crumbs to sprinkle over the cookie dough balls before baking). Set the bowl aside.
In a large mixing bowl, add the softened butter, brown sugar, and granulated sugar. Use an electric mixer to beat until the mixture is light, fluffy, and well combined—this takes about 2–3 minutes.
Crack in the eggs one at a time, mixing well after each addition. Then add the vanilla extract and sourdough discard. Beat until everything is smooth and creamy.
Gradually add the dry mixture to the wet ingredients, mixing just until the dough comes together. Don’t overmix—just enough so no dry streaks remain.
Roughly chop 3 of the Hershey’s bars (about ¾ cup) and fold them into the dough along with the semi-sweet chocolate chips. Save the other 3 bars for topping the cookies later.
Scoop about 2 tablespoons of cookie dough and flatten it slightly in your hand. Press a marshmallow into the center and wrap the dough around it, leaving just a bit of the marshmallow sticking out the top. This helps it get beautifully toasted while baking.
Press a few chunks of the reserved Hershey’s chocolate onto the top of each cookie dough ball. Sprinkle some graham cracker crumbs over the cookies (optional).
Arrange the cookies on your lined baking sheet, leaving about 2 inches of space between each one. Bake for 10–12 minutes, or until the edges are set and the marshmallow tops are golden and gooey.
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. They’re best enjoyed warm when the chocolate is melty and the marshmallow centers are gooey.
Storage
Store any leftover cookies in an airtight container at room temperature for up to 3 days.
The cookie dough can also be made ahead of time and frozen. Roll the cookies into dough balls with the marshmallows and store the dough balls in an airtight, freezer-safe container. Bake straight from the freezer (the cookies will need an extra minute or two of bake time).
Sourdough S’mores Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1/4 cup crushed graham crackers about 4 graham crackers
- 1 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 1 cup salted butter room temperature
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sourdough discard
- 1 1/2 cups roughly chopped Hershey’s chocolate bars 6 bars divided (3 for the cookie dough, 3 to top the cookies)
- 3/4 cup semi-sweet chocolate chips
- 20 marshmallows regular sized
Instructions
Preheat Oven
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. Crush the graham crackers in a food processor or put them in a Ziploc bag and crush them into fine crumbs with a rolling pin.
Mix Dry Ingredients
- In a medium mixing bowl, whisk together the flour, crushed graham crackers, baking soda, and salt. Save a bit of the crumbs (about a tablespoon) to sprinkle over the cookie dough balls right before baking. Set aside.
Cream Butter and Sugars
- In a large mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy—about 2–3 minutes.
Add Wet Ingredients
- Mix in the eggs one at a time, then stir in the vanilla extract and sourdough discard until well combined.
Combine Wet and Dry
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
Add Chocolate
- Fold in 3 chopped Hershey’s bars (about ¾ cup) and the semi-sweet chocolate chips. Reserve the remaining 3 bars for topping.
Form Cookies with Marshmallows
- Scoop about 2 tablespoons of dough and flatten it slightly. Place a marshmallow in the center and wrap the dough around it, leaving the top of the marshmallow slightly peeking out. Repeat with remaining dough and marshmallows.
Top with More Chocolate and Graham Cracker Crumbs
- Press a few chunks of the reserved Hershey’s bars onto the top of each cookie dough ball. Sprinkle the leftover graham cracker crumbs over the cookie dough balls.
Bake
- Place cookies 2 inches apart on the prepared baking sheet and bake for 10–12 minutes, or until edges are set and marshmallows are golden.
Cool Slightly
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Enjoy warm for the full gooey s’mores experience!
These cookies are perfect for the summertime! Gooey marshmallows, graham cracker crumbs, Hershey’s milk chocolate. Yum! We love these and hope you do too!