Sourdough S'mores Cookies
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.
Print
Pin
Servings: 20 cookies
Equipment
- electric mixer or stand mixer
Ingredients
- 2 1/4 cups all-purpose flour 280 g
- 1/4 cup crushed graham crackers about 30 g, about 4 graham crackers
- 1 1/2 teaspoons baking soda 7 g
- 1/4 teaspoon salt 1.5 g
- 1 cup salted butter room temperature (227 g)
- 3/4 cup brown sugar 165 g
- 3/4 cup granulated sugar 150 g
- 2 large eggs
- 1 teaspoon vanilla extract 5 g
- 1/2 cup sourdough discard 120 g
- 1 1/2 cups roughly chopped Hershey’s chocolate bars 255 g, about 6 bars, divided
- 3/4 cup semi-sweet chocolate chips 130 g
- 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!
Notes
Storage and Make-Ahead Instructions:
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).
Nutrition
Serving: 1cookie | Calories: 356kcal | Carbohydrates: 48g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 48mg | Sodium: 222mg | Potassium: 77mg | Fiber: 1g | Sugar: 32g | Vitamin A: 314IU | Calcium: 54mg | Iron: 1mg
Calories: 356kcal
Tried this recipe?Mention @Bake.With.Jamie