Sourdough S’mores Cookies with Marshmallows and Brown Butter
Soft, chewy cookies infused with sourdough flavors, gooey marshmallows, and the rich taste of brown butter.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 servings
- 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, stirring continuously to avoid burning. Allow it to cool completely to room temperature.
- In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt.
- In a large bowl, add the cooled brown butter, sugar, vanilla extract, and sourdough starter. Mix until even.
- Fold the dry ingredients into the wet ingredients until well combined.
- Add chocolate chunks, chocolate chips, graham crackers, and marshmallows.
- Preheat the oven to 375°F and line a cookie sheet with parchment paper. Scoop about 2 tablespoons of dough, form into balls, and place them on the cookie sheet about 2-3 inches apart.
- Bake for 12-15 minutes. The cookies may be puffy, with marshmallows oozing out.
- Lift the parchment paper about a foot above the pan and drop it to flatten the cookies. Use a butter knife to reshape if needed.
- Let the cookies cool completely on the cookie sheet.
Notes
Serve warm or at room temperature; they pair well with milk or coffee. For longer storage, freeze the baked cookies in a single layer, then store in a freezer bag for up to 1 month.