Print

Sourdough S’mores Cookies with Marshmallows and Brown Butter

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chewy, gooey Sourdough S’mores Cookies featuring nutty brown butter and a hint of sourdough tang, packed with chocolate, graham crackers, and toasted marshmallows.

Ingredients

Scale
  • 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

  1. Brown the butter in a small saucepan until bubbly and dark golden. Stir it continuously, careful to not burn it.
  2. Remove from heat and allow the butter to cool completely to room temperature.
  3. In a separate bowl, combine the dry ingredients (flour, baking soda, baking powder, salt).
  4. 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.
  5. Fold the combined dry ingredients into the wet ingredients. Stir until well combined.
  6. Add your chocolate chunks, chocolate chips, graham crackers, and marshmallows.
  7. Place the dough in the fridge for at least 2 hours or refrigerate overnight, covered.
  8. Line a cookie sheet with parchment paper. Scoop about 2 tablespoons of your chilled cookie dough and shape into balls.
  9. Preheat the oven to 375°F and place the cookie dough balls about two to three inches apart on the lined cookie sheet.
  10. Bake for 12-15 minutes. Remove from the oven.
  11. 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.
  12. Use a butter knife to fix the shape of the cookies to be more circular by patting around the sides.
  13. 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.

Find it online: https://pinchofwarmthbakes.com/sourdough-smores-cookies-with-marshmallows-and-brown-butter/