Name: Irresistible Brown Butter Sourdough S'mores Cookies
Prep time: 45 min
Cook time: 12 min
Total time: 57 min
Cuisine: American
Ingredients: ½ cup (1 stick) unsalted butter; ½ cup light brown sugar; ¼ cup granulated sugar; ½ cup sourdough discard; 1 large egg; 1 teaspoon vanilla extract; 1 ½ cups all-purpose flour; ½ teaspoon baking soda; ¼ teaspoon salt; ¾ cup dark chocolate chunks (or semi-sweet chocolate chips); ½ cup mini marshmallows; ½ 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 nutty richness of brown butter, the tangy complexity of sourdough discard, and the nostalgic flavors of s’mores, these cookies offer a delightful twist on a classic treat. With gooey marshmallows, melty chocolate, and crisp graham cracker pieces in every bite, they are an irresistible treat for any occasion.

Why You’ll Love This Recipe

Unique Flavor Profile – The combination of brown butter and sourdough discard adds depth and complexity to these cookies, making them stand out from traditional s’mores cookies.
Perfectly Chewy Texture – Thanks to the sourdough discard, these cookies boast a slightly chewy, tender interior while maintaining crispy edges.
Rich and Decadent – With pools of melted chocolate, caramelized marshmallows, and buttery graham cracker crunch, these cookies hit all the right notes.
Great Use for Sourdough Discard – Instead of throwing away your sourdough discard, incorporate it into this delicious recipe to add a subtle tang and boost the texture.
Easy to Make – While they taste gourmet, these cookies are simple to prepare and perfect for bakers of all levels.

Ingredients

Unsalted butter
Light brown sugar
Granulated sugar
Sourdough discard
Egg
Vanilla extract
All-purpose flour
Baking soda
Salt
Dark chocolate chunks or semi-sweet chocolate chips
Mini marshmallows
Graham crackers

Directions

Brown the Butter – In a small saucepan, melt the butter over medium heat, stirring constantly until it turns golden brown and emits a nutty aroma. Remove from heat and let it cool slightly.
Mix the Sugars and Wet Ingredients – In a mixing bowl, whisk together the brown butter, brown sugar, and granulated sugar until well combined. Add the sourdough discard, egg, and vanilla extract, mixing until smooth.
Combine the Dry Ingredients – In a separate bowl, whisk together the flour, baking soda, and salt.
Incorporate the Dry Ingredients – Gradually add the dry ingredients to the wet mixture, stirring just until combined.
Fold in the Add-Ins – Gently mix in the chocolate chunks, crushed graham crackers, and mini marshmallows.
Chill the Dough – For best results, refrigerate the dough for at least 30 minutes to enhance the flavors and improve the texture.
Preheat the Oven – Set your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Scoop and Bake – Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are golden and the marshmallows are slightly caramelized.
Cool and Enjoy – Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy warm for an extra gooey treat!

Variations

Nutty Addition – Add chopped pecans or walnuts for extra crunch.
Extra Chocolatey – Swap out half the chocolate chunks for milk chocolate to mimic classic s’mores.
Espresso Boost – Add 1 teaspoon of espresso powder to enhance the deep flavors.
Gluten-Free Option – Use a 1:1 gluten-free flour blend to make these cookies accessible to all.

Servings and Timing

Prep Time: 15 minutes
Chill Time: 30 minutes
Cook Time: 12 minutes
Total Time: 57 minutes
Servings: About 16 cookies

Storage/Reheating

Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing: Freeze cookie dough balls for up to 3 months. Bake from frozen, adding an extra 2 minutes to the bake time.
Reheating: Warm baked cookies in the microwave for 10-15 seconds to revive their gooey texture.

FAQs

Can I use active sourdough starter instead of discard?

Yes, but it may alter the texture slightly. Discard is recommended for its mild acidity and softer consistency.

Why brown the butter?

Browning the butter adds a deep, nutty flavor that enhances the overall taste of the cookies.

Can I use milk chocolate instead of dark chocolate?

Absolutely! Milk chocolate will make the cookies taste even more like traditional s’mores.

Do I have to chill the dough?

Chilling is recommended for the best texture and flavor but can be skipped if you’re short on time.

My marshmallows melted into the cookies—what happened?

This is normal! To prevent excessive melting, try freezing the marshmallows before adding them to the dough.

Can I make these cookies without graham crackers?

Yes, but the graham crackers add that classic s’mores crunch and flavor. If omitting, consider adding a bit more flour to compensate.

What type of sourdough discard works best?

Unfed discard from a mature starter works best for its mild tang and easy incorporation into the dough.

Can I double this recipe?

Yes! Simply double all ingredients, and bake in batches as needed.

Are these cookies overly sweet?

They have a balanced sweetness thanks to the dark chocolate and brown butter, but if you prefer less sweetness, reduce the granulated sugar slightly.

Can I make these vegan?

Yes! Use plant-based butter, a flax egg (1 tablespoon flaxseed meal + 2.5 tablespoons water), and dairy-free chocolate.

Conclusion

Brown Butter Sourdough S’mores Cookies are an indulgent yet unique twist on a beloved classic. The nutty richness of brown butter, the slight tang from sourdough discard, and the nostalgic flavors of s’mores come together to create an irresistible treat. Whether you’re looking to use up sourdough discard or just want to bake something special, these cookies are sure to impress. Try them warm for the ultimate gooey delight!

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