Description
Enjoy the perfect blend of brown butter, sourdough discard, and classic s’mores flavors in these irresistibly chewy cookies. Gooey, chocolatey, and easy to make—perfect for any occasion!
Ingredients
Scale
- 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
Instructions
- 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!
Notes
- 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.
- Prep Time: 15 minutes
- chill time: 30 minutes
- Cook Time: 10-12 minutes
- Category: dessert
- Method: Baking
- Cuisine: American
Keywords: Brown butter cookies Sourdough discard recipes S’mores cookies Chewy cookies Homemade cookie recipes