Brown Butter Sourdough S’mores Cookies

These sourdough s’mores cookies combine browned butter, sourdough starter, chocolate chips, chocolate chunks, graham crackers, and marshmallows. Chill the dough before scooping so the cookies hold their shape, then bake until the edges set and the centers remain soft.

Why Make Brown Butter Sourdough S’mores Cookies

Brown butter adds a toasted flavor, while the sourdough starter brings a subtle tang. Mini marshmallows and graham crackers give the cookies their s’mores character. The recipe uses salted butter and also lists salt, so taste preferences may vary.

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)*

How to Make Brown Butter Sourdough S’mores Cookies

1. Melt the salted butter in a small saucepan over medium heat. Stir continuously as it foams and turns golden brown with a nutty aroma. Remove from the heat promptly and cool to room temperature.
2. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, mix the cooled brown butter with the sugar, vanilla, and sourdough starter until evenly combined.
4. Fold the dry ingredients into the wet ingredients just until combined.
5. Fold in the chocolate chips, chocolate chunks, crushed graham crackers, and marshmallows.
6. Cover and chill the dough until firm enough to scoop.
7. Heat the oven to 375°F (190°C). Line a baking sheet with parchment. Scoop about 2 tablespoons of dough per cookie and place them 2–3 inches apart.
8. Bake for 12–15 minutes, until the edges are set. The centers may look soft, and some marshmallow may ooze.
9. For flatter cookies, lift the parchment-lined pan about 1 foot above a heat-safe surface and drop it once after baking. Use a butter knife to nudge any marshmallow edges back toward the cookie while warm.
10. Let the cookies cool completely on the sheet so they firm up.

Serving Suggestions

Serve warm or at room temperature with milk or coffee. For a gooey center, warm a cooled cookie briefly before serving.

Storage

Cool completely and store in an airtight container at room temperature for up to 3 days. Freeze baked cookies in a single layer, then transfer them to a freezer bag for up to 1 month. Thaw at room temperature or warm briefly.

Tips for Sourdough S’mores Cookies

• Brown the butter carefully; remove it as soon as the milk solids turn golden.
• Cool the butter before mixing so it does not melt the sugar or warm the starter.
• Chill the dough until scoopable to help control spreading.
• Use mini marshmallows or cut larger ones into small pieces.
• Watch the first tray closely because oven performance and cookie size affect baking time.

Variations

Use milk or white chocolate in place of some of the dark chocolate. Chopped nuts can add crunch. Digestive biscuits or shortbread can replace graham crackers, though the flavor will differ.

Frequently Asked Questions

Can I use sourdough discard?
The source recipe allows active starter or discard. The dough’s texture may vary depending on starter hydration.

Do I have to brown the butter?
It gives the cookies a toasted flavor. Melted butter can be used instead, but the flavor will be different.

Can I use full-size marshmallows?
Yes. Cut them into small pieces so they distribute through the dough.

Do I need to adjust for high altitude?
High-altitude baking may require adjustments. Watch the first tray and change the time only after checking the result.

Can I freeze the dough?
Yes. Freeze scooped dough balls on a tray, then transfer them to a bag. Bake from frozen and add a few minutes, checking for set edges.

Sourdough S’mores Cookies with Marshmallows and Brown Butter

Print Recipe

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

• Total Time: 30 minutes
• Yield: 24 servings

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)

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.

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.

• Author: bennacer-blogbrandinggmail-com
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian