Name: Irresistible Brown Butter Sourdough S'mores Cookies
Prep time: 45 min
Cook time: PT-483840H44M47S
Total time: 55 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 2 tsp vanilla extract; 1/2 cup sourdough discard; 2 1/2 cups all-purpose flour; 1 tsp baking soda; 1/2 tsp baking powder; 1/2 tsp salt; 1 cup dark or milk chocolate chunks; 1 cup mini marshmallows; 3/4 cup crushed graham crackers

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Short Description

Indulge in the ultimate cookie experience with these Brown Butter Sourdough S’mores Cookies! Combining the rich nuttiness of brown butter, the tangy complexity of sourdough discard, and the nostalgic charm of s’mores, these cookies are irresistibly gooey, chewy, and packed with flavor. Each bite features melted chocolate, toasty marshmallows, and crunchy graham cracker pieces, making them a delightful treat for any occasion.

Why You’ll Love This Recipe

Unbeatable Flavor – The combination of brown butter and sourdough discard adds depth and complexity to the cookies, enhancing their overall richness.
Perfectly Gooey and Chewy – The blend of melted chocolate, marshmallows, and graham crackers ensures a soft, chewy texture with irresistible pockets of gooeyness.
Great Use for Sourdough Discard – If you’re a sourdough baker, this is a fantastic way to repurpose discard and reduce waste.
Easy to Make – With simple ingredients and a straightforward process, these cookies come together quickly and are beginner-friendly.
A Nostalgic Treat – Enjoy the classic s’mores flavors in a new and exciting form, without needing a campfire!

Ingredients

Unsalted butter
Brown sugar
Granulated sugar
Eggs
Vanilla extract
Sourdough discard
All-purpose flour
Baking soda
Baking powder
Salt
Dark or milk chocolate chunks
Mini marshmallows
Graham crackers

Directions

Brown the Butter – In a saucepan over medium heat, melt the butter and stir constantly until it turns golden brown with a nutty aroma. Remove from heat and let it cool slightly.
Mix the Wet Ingredients – In a large bowl, whisk together the brown butter, brown sugar, and granulated sugar until well combined. Add the eggs and vanilla extract, mixing until smooth. Stir in the sourdough discard.
Prepare the Dry Ingredients – In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
Combine Wet and Dry Ingredients – Gradually fold the dry ingredients into the wet mixture until just combined. Be careful not to overmix.
Add the Mix-Ins – Gently fold in the chocolate chunks, mini marshmallows, and crushed graham crackers.
Chill the Dough – Cover the dough and refrigerate for at least 30 minutes to enhance the flavors and prevent spreading during baking.
Preheat the Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Form the Cookies – Scoop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake – Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly soft.
Cool and Enjoy – Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. Enjoy warm for the ultimate gooey experience!

Variations

Gluten-Free Option – Swap all-purpose flour for a gluten-free flour blend.
Extra Chocolatey – Add white chocolate chunks or drizzle melted chocolate over the baked cookies.
Nutty Twist – Mix in chopped pecans or walnuts for added crunch.
Spiced Flavor – Sprinkle in cinnamon or a pinch of nutmeg for a warm, spiced touch.
Stuffed Cookies – Place a small piece of chocolate inside each cookie dough ball before baking for a molten center.

Servings and Timing

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 10-12 minutes
Total Time: 55 minutes
Servings: About 24 cookies

Storage/Reheating

Room Temperature: Store in an airtight container for up to 5 days.
Refrigeration: Keep in the fridge for up to a week for maximum freshness.
Freezing: Freeze unbaked cookie dough balls for up to 3 months and bake as needed.
Reheating: Warm cookies in the microwave for 10-15 seconds to bring back their gooey texture.

FAQs

How does sourdough discard affect the cookies?

Sourdough discard adds a subtle tang and enhances the texture, making the cookies chewier and more flavorful.

Can I use active sourdough starter instead of discard?

Yes, but it may make the cookies slightly puffier. Discard works best since it has a lower rise potential.

What type of chocolate works best?

Dark chocolate or milk chocolate chunks work well, but feel free to use chocolate chips or chopped chocolate bars.

How do I prevent the marshmallows from melting too much?

Try partially freezing the mini marshmallows before adding them to the dough to help them hold their shape.

Can I make these cookies ahead of time?

Absolutely! You can refrigerate the dough for up to 48 hours before baking.

Why do I need to chill the dough?

Chilling helps solidify the fat, preventing the cookies from spreading too much while baking.

Can I use graham cracker crumbs instead of pieces?

Yes, but larger pieces add more texture and crunch to the cookies.

What’s the best way to brown butter?

Heat butter over medium heat, stirring constantly, until it turns golden brown and smells nutty. Be careful not to burn it!

How do I get perfectly round cookies?

Use a round cookie cutter or a glass to gently shape the cookies right after baking.

Can I double the recipe?

Yes! Just ensure your ingredients are well mixed, and you may need to bake in batches.

Conclusion

These Brown Butter Sourdough S’mores Cookies are the ultimate fusion of deep, nutty flavors, tangy sourdough, and nostalgic s’mores goodness. Whether you’re an experienced baker or a beginner looking for a fun treat, this recipe is guaranteed to impress. Give them a try, and enjoy the perfect blend of gooey, crunchy, and chocolatey goodness in every bite!

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