Sourdough S’mores Cookies with Marshmallows and Brown Butter are truly something special. These cookies take a classic campfire treat and elevate it with the rich, nutty notes of brown butter and the subtle tang of sourdough. It’s a perfect combination of chewy, gooey, and utterly delicious.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 2 hours 30 minutes
- Servings: 16 cookies
- Difficulty: Easy
- Cuisine: American
Why You’ll Love This Sourdough S’mores Cookies with Marshmallows and Brown Butter
- Irresistible texture: crispy edges, soft centers, and gooey marshmallows.
- Elevated flavor: brown butter and sourdough add depth to a nostalgic treat.
- Simple to make: uses common ingredients and straightforward steps.
- Perfect for any occasion: a crowd-pleaser for parties, picnics, or cozy evenings.
Ingredient Notes & Substitutions
- Salted butter: Browning the butter adds a deep, nutty flavor that makes these cookies extraordinary. Unsalted butter can be used, but add an extra pinch of salt to the dough.
- Sugar: You can use granulated sugar or brown sugar. Brown sugar will yield a chewier cookie with a slightly deeper molasses flavor.
- Sourdough starter: This adds a subtle tang and helps with the cookie’s texture. Use an active, unfed starter for the best results, or discard if you prefer.
- Mini marshmallows: These melt perfectly into gooey pockets. If you only have large marshmallows, simply cut them into smaller pieces.
How to Make It
First, you’ll want to brown your butter. This magical step infuses the cookies with a rich, nutty aroma. Keep a close eye on it, stirring constantly, until it’s a beautiful dark golden color, then let it cool completely.
While your butter cools, whisk together your dry ingredients in one bowl. Once the brown butter is at room temperature, combine it with the sugar, vanilla, and sourdough starter in a large bowl. Mix until everything is beautifully combined.
Gently fold the dry ingredients into your wet mixture, then stir in all the delicious mix-ins: chocolate chips, chocolate chunks, graham crackers, and marshmallows. Chill the dough for at least two hours or even overnight; this helps the flavors meld and prevents spreading. Scoop the chilled dough onto a parchment-lined baking sheet and bake at 375°F for 12-15 minutes until golden.
Tips for Best Results
- Brown butter slowly and stir constantly to prevent burning.
- Ensure brown butter cools completely before mixing with other wet ingredients.
- Chill the dough for at least 2 hours; this is crucial for cookie texture and prevents spreading.
- Don’t overbake; cookies should look slightly underdone in the center for chewiness.
- “Pan-banging” after baking helps flatten cookies and create crinkly edges.
- Reshape warm cookies with a butter knife if needed for perfect circles.
Common Mistakes to Avoid
- Burning the brown butter: Pay close attention when browning butter. If it burns, it will taste bitter, and you’ll need to start over.
- Not chilling the dough long enough: This can lead to cookies spreading too much in the oven. Always chill for at least two hours.
- Overmixing the dough: Overmixing can develop the gluten too much, resulting in tough cookies. Mix until just combined.
- Overbaking the cookies: Cookies will continue to cook slightly after removal from the oven. Remove them when the edges are set and the centers still look a little soft for a chewy texture.
How to Store & Make Ahead
- Room temperature: Store cooled cookies in an airtight container for up to 3-4 days.
- Freezer (Dough): Scoop dough balls onto a baking sheet and freeze until solid. Transfer to a freezer-safe bag for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time.
- Freezer (Baked Cookies): Freeze cooled cookies in an airtight container or freezer bag for up to 1 month. Thaw at room temperature.
Frequently Asked Questions
Can I use unsalted butter for these cookies?
Yes, you can use unsalted butter. Just be sure to add an extra pinch of salt (about 1/4 teaspoon) to the dry ingredients to balance the flavors.
What kind of sourdough starter should I use?
You can use either an active, fed sourdough starter or sourdough discard for this recipe. Both will contribute to the flavor and texture of the cookies.
Why do I need to chill the cookie dough?
Chilling the dough helps the flavors meld, prevents the cookies from spreading too much during baking, and results in a chewier, more flavorful cookie.
My marshmallows oozed out; is that normal?
Yes, it’s completely normal for some marshmallows to ooze out and even brown or caramelize. This adds to the s’mores experience and the unique texture of the cookies.
How do I “pan-bang” the cookies?
After baking, while the cookies are still hot on the parchment paper, lift the paper about a foot above the pan and drop it back down. This helps create crinkled edges and flattens the cookies for a perfect texture.
We hope you love these Sourdough S’mores Cookies with Marshmallows and Brown Butter as much as we do! They’re a delightful twist on a classic, bringing gourmet flavor to a comforting treat. Give them a try, and let us know what you think!
PrintSourdough S’mores Cookies with Marshmallows and Brown Butter
Chewy, gooey Sourdough S’mores Cookies featuring nutty brown butter and a hint of sourdough tang, packed with chocolate, graham crackers, and toasted marshmallows.
- Prep Time: 15
- Cook Time: 15
- Total Time: 150
- Yield: 16 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 170 g all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 115 g salted butter
- 150 g sugar (or brown sugar)
- 130 g sourdough starter
- 1 tsp vanilla extract
- 1/2 cup mini chocolate chips
- 1/4 cup dark chocolate chunks
- 1/2 cup crushed graham crackers
- 1/2 cup mini marshmallows (or cut-up big marshmallows)
Instructions
- Brown the butter in a small saucepan until bubbly and dark golden. Stir it continuously, careful to not burn it.
- Remove from heat and allow the butter to cool completely to room temperature.
- In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder, salt).
- Once the butter has cooled completely but is still liquid, to a large bowl add the brown butter, sugar, vanilla extract, and sourdough starter. Combine with a whisk or hand mixer until even.
- Fold the combined dry ingredients into the wet ingredients. Stir until well combined.
- Add your chocolate chunks, chocolate chips, graham crackers, and marshmallows.
- Place the dough in the fridge for at least 2 hours or refrigerate overnight, covered.
- Line a cookie sheet with parchment paper. Scoop about 2 tablespoons of your chilled cookie dough and shape into balls.
- Preheat the oven to 375°F and place the cookie dough balls about two to three inches apart on the lined cookie sheet.
- Bake for 12-15 minutes. Remove from the oven.
- While the cookies are still hot, lift the parchment paper off the pan about a foot above the pan and drop it onto the pan. This will flatten the cookies to the perfect texture.
- Use a butter knife to fix the shape of the cookies to be more circular by patting around the sides.
- Let them sit on the cookie sheet until they are completely cool.
Notes
Ensure brown butter cools completely before mixing.
Chill dough for at least 2 hours for best texture and to prevent spreading.
Don’t overbake; cookies should look slightly underdone in the center.
Use the ‘pan-banging’ technique for crinkled edges and a flatter cookie.
