Give it up, my sweet friend! You cannot resist the temptation of this recipe. I am here today to present the cookie of your wildest, most campfire-filled dreams: Sourdough S’mores Cookies with Marshmallows and Brown Butter.
These are not just any cookies. They are a flavor explosion. We’re talking chewy, toasty sourdough cookie base. Rich, nutty brown butter. Pockets of melted chocolate. And gooey, toasted marshmallow bits. It’s a party in your mouth, and everyone’s invited! If you love savory skillet dinners, you have to try our incredible Garlic Butter Steak and Potatoes Skillet for another unforgettable meal.
If you have a sourdough starter sitting on your counter, this is its destiny. This is the recipe that will make you a baking legend. Let’s do this!
Recipe Overview
- Cuisine: American
- Category: Dessert, Cookie
- Prep Time: 25 minutes (plus chilling)
- Cook Time: 12-14 minutes
- Total Time: About 1.5 hours (with chill)
- Servings: Makes about 18-20 glorious cookies
Do You Love This Recipe Too?
I am completely, utterly obsessed. It started when I had some extra sourdough discard and a major s’mores craving. But I didn’t want a graham cracker.
I wanted something chewier. Something with more depth. The answer was a brown butter cookie dough. The moment that first batch came out of the oven, I knew.
My family descended on them like seagulls on fries. The combination is pure magic. It’s my go-to recipe for impressing anyone, and I know you’ll feel the same!
My Shopping List for This Recipe
Okay, team! Here’s the game plan. We need a few key players to make this magic happen. The star is, of course, your sourdough discard.
Then we need the butter for browning, good chocolate, and the marshmallows. That’s it! Simple, powerful ingredients ready to become something unforgettable. For another simple yet delicious treat that uses pantry staples, check out our Almond Butter Banana Muffins.
Let’s Get Your Ingredients Ready
Grab your bowls and your favorite mixing spoon. Let’s line everything up. Precision matters here for the best cookie texture!
Sourdough S’mores Cookies with Marshmallows and Brown Butter Recipe
Let’s Get Your Ingredients Ready
Bringing This Recipe to Life (Step-by-Step)
Notes
Enjoy your homemade Sourdough S’mores Cookies with Marshmallows and Brown Butter Recipe!
Nutrition Information
- 1 cup (2 sticks / 226g) unsalted butter
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 1/2 cup (120g) unfed sourdough starter discard (100% hydration)
- 2 large eggs, at room temperature
- 1 tablespoon pure vanilla extract
- 2 3/4 cups (345g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 1/2 cups (255g) semi-sweet chocolate chips or chunks
- 1 cup (about 50g) mini marshmallows (plus a few extra for topping!)
- 2 full-size graham crackers, roughly crushed (optional, for extra crunch!)
Bringing This Recipe to Life (Step-by-Step)
Here we go! The fun part. Follow these steps and you’ll have perfect cookies. I believe in you!
- Brown that butter! Melt the butter in a light-colored saucepan over medium heat. It will foam, then crackle. Swirl the pan until you see little brown bits at the bottom and it smells wonderfully nutty. Immediately pour into a large heat-proof bowl to stop the cooking. Let it cool for 15 minutes.
- To the slightly cooled brown butter, add both sugars. Whisk it all together until it’s smooth and combined.
- Whisk in the sourdough discard, eggs, and vanilla. Mix until it’s all one beautiful, glossy mixture.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gently fold the dry ingredients into the wet ingredients. Mix just until no dry flour remains. Do not overmix!
- Now, fold in the chocolate chips, mini marshmallows, and crushed graham crackers (if using). The dough will be soft.
- Cover the bowl and chill the dough for at least 45 minutes. This is crucial for flavor and prevents cookie spread! Trust me.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- Scoop dough into 2-tablespoon sized balls. Place them at least 3 inches apart on the baking sheets. Press a couple of extra mini marshmallows on top of each dough ball for that epic toasted look.
- Bake for 12-14 minutes, until the edges are golden and the centers look just set. They will puff up and the marshmallows will toast!
- Let the cookies cool on the baking sheet for 10 minutes. They will deflate a little and get chewy. Then, move them to a wire rack to cool completely. Or eat one warm… I won’t tell.
Fun Variations to Try Next Time
Once you master the classic, get creative! Here are some of my favorite twists.
Swap the semi-sweet chocolate for dark chocolate chunks and add a sprinkle of flaky sea salt on top before baking. Sweet, salty, perfect.
Use chopped up chocolate bars instead of chips. A mix of milk and dark chocolate is amazing. You get different melty pockets in every bite!
Add 1/2 cup of chopped toasted pecans or walnuts to the dough. The nuttiness with the brown butter is next-level goodness.
How to Store, Freeze, and Reheat
These cookies disappear fast! But if you have leftovers, here’s how to handle them.
Store cooled cookies in an airtight container at room temperature for up to 4 days. A piece of bread in the container can help keep them soft!
To freeze, scoop the dough balls and freeze them solid on a tray. Then toss them in a freezer bag. Bake straight from frozen, adding 1-2 extra minutes to the bake time.
To reheat a cookie and get that fresh-from-the-oven feel, pop it in the microwave for 10 seconds. Or warm it in a 300°F oven for 5 minutes.
NUTRITION INFORMATION
- Serving Size: 1 cookie
- Calories: ~280
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 36g
- Sugar: 22g
- Protein: 3g
(Note: This is an estimate. Values will vary based on specific ingredients used.)
A Quick Q&A on This Recipe
Got questions? I’ve got answers! Here are the ones I get asked the most.
Can I use active sourdough starter instead of discard?
Absolutely! Discard is just easier because you don’t have to plan for a fed starter. An active, bubbly starter will work just fine. The sourdough flavor might be a tiny bit milder.
My cookies spread too much! What happened?
The most common culprit is not chilling the dough long enough. That brown butter needs to firm up! Also, make sure your baking soda is fresh. Old leavening can cause flat cookies.
Can I make these without a stand mixer?
Yes, you 100% can! I make them with a bowl and a sturdy wooden spoon or spatula all the time. It’s a great arm workout. Just make sure you mix everything well until combined.
There you have it! My ultimate, show-stopping, crowd-pleasing cookie recipe. Every time I make these, my kitchen smells like a happy campfire and a bakery had a love child.
The chewy texture from the sourdough, the deep flavor of the brown butter, and that gooey marshmallow pull… it’s pure joy. You have to try it. I am so excited for you to bake these! If you’re looking for a quick, flavorful, and easy-cleanup dinner idea, our Lemon Garlic Butter Shrimp & Asparagus Foil Packets are a must-try.
I can’t wait to hear how yours turns out! Please leave a comment and a rating below to let me know what you think!