Sourdough S’mores Cookies with Marshmallows and Brown Butter

Try soft, chewy sourdough s’mores cookies with gooey marshmallows and the nutty taste of brown butter.

introduction

These cookies mix sourdough flavor, melted marshmallows, and browned butter for a warm, cozy treat. The top will be slightly crisp and the inside chewy with pockets of chocolate and bits of graham cracker. If you like brown-butter cookies, also try the brown sugar rhubarb cookies recipe for another simple twist.

why make this recipe

• It uses sourdough starter to add tang and depth without extra work.
• Brown butter gives a rich, toasty flavor.
• The marshmallows and graham crackers make a fun s’mores feel in a cookie.
• The recipe is simple and makes a batch you can share.

how to make Sourdough S’mores Cookies with Marshmallows and Brown Butter

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)*

Directions :

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., 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° (see notes on temperature) 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. Your cookies may be puffy and some marshmallow may ooze out the sides, but it’s fine, do not panic, proceed to the next step., , 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. Because of the marshmallows, you may need to use a butter knife to fix the shape of the cookies to be more circular. Just pat the cookies around the side with a butter knife to make them a circular shape., Let them sit on the cookie sheet until they are completely cool.

how to serve Sourdough S’mores Cookies with Marshmallows and Brown Butter

Serve warm or at room temperature. A warm cookie melts the chocolate and marshmallow more. Plate with a glass of milk or a cup of coffee. You can warm an individual cookie for 10 seconds in the microwave for extra gooey marshmallow.

how to store Sourdough S’mores Cookies with Marshmallows and Brown Butter

Let cookies cool fully. Store in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a single layer on a sheet, then move to a freezer bag for up to 1 month. Thaw at room temperature or warm briefly.

tips to make Sourdough S’mores Cookies with Marshmallows and Brown Butter

• Cool the brown butter fully before mixing so it does not melt the sugar or starter.
• Chill dough a bit if it feels too soft; chilled dough holds shape better.
• Use mini marshmallows or cut big ones small so they mix well in the dough.
• Drop and drop the parchment sheet as instructed to get a flat cookie without overbaking.
• If marshmallow oozes out too much, press it back in with a knife while warm.

variation (if any)

• Use milk chocolate or white chocolate instead of dark.
• Add chopped nuts like pecans for crunch.
• Swap graham cracker crumbs for crushed digestive biscuits or shortbread for a new flavor.

FAQs

Q: Can I use inactive sourdough starter?
A: Yes. Use an active or discard starter. It adds flavor and moisture.

Q: Do I have to brown the butter?
A: No, but browning gives a nutty, deep flavor. If you skip it, cookies will still work with melted butter.

Q: Can I use full-size marshmallows?
A: Yes, but cut them into small pieces so they mix and melt evenly in the dough.

Q: Should I change oven temp for high-altitude baking?
A: You may need to lower time or temperature slightly. Watch the first batch and adjust.

Q: Can I freeze the dough balls?
A: Yes. Freeze dough balls on a tray, then move to a bag. Bake from frozen, add a few minutes to bake time.

Sourdough S’mores Cookies with Marshmallows and Brown Butter

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Soft, chewy cookies infused with sourdough flavors, gooey marshmallows, and the rich taste of brown butter.

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Ingredients

Scale 1x2x3x

• 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)

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Instructions

1. 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.
2. In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, and salt.
3. In a large bowl, add the cooled brown butter, sugar, vanilla extract, and sourdough starter. Mix until even.
4. Fold the dry ingredients into the wet ingredients until well combined.
5. Add chocolate chunks, chocolate chips, graham crackers, and marshmallows.
6. 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.
7. Bake for 12-15 minutes. The cookies may be puffy, with marshmallows oozing out.
8. 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.
9. Let the cookies cool completely on the cookie sheet.

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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.

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Nutrition

• Serving Size: 1 cookie
• Calories: 200
• Sugar: 12g
• Sodium: 180mg
• Fat: 10g
• Saturated Fat: 6g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg