Irresistible Brown Butter Sourdough S’mores Cookies

A Decadent Twist on a Classic Treat

If you love s’mores and cookies, this recipe combines the best of both worlds with a unique sourdough twist. These Brown Butter Sourdough S’mores Cookies feature nutty, caramelized brown butter, tangy sourdough discard, gooey marshmallows, and rich chocolate, all packed into a chewy, graham-infused cookie. Perfectly golden and slightly crisp on the edges with a soft center, these cookies are an elevated take on a nostalgic favorite.

Why You’ll Love This Recipe

• Depth of Flavor: Brown butter adds a rich, nutty complexity.
• Sourdough Magic: The discard enhances the chewiness and adds a subtle tang.
• Gooey & Crunchy: Toasted marshmallows and chocolate create the perfect s’mores effect.
• No Waste: A great way to use up leftover sourdough starter.
• Make-Ahead Friendly: Dough can be chilled for enhanced flavor.

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Ingredients

Brown Butter

• ½ cup (1 stick) unsalted butter

Dry Ingredients

• 1 ¼ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon (optional, for a warm depth)
• ½ cup crushed graham crackers (about 4 full sheets)

Wet Ingredients

• ½ cup sourdough discard (unfed)
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 egg

Mix-Ins

• ½ cup chopped chocolate or chocolate chips
• ½ cup mini marshmallows
• Extra graham cracker pieces for topping

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Instructions

Step 1: Brown the Butter

1. In a small saucepan, melt the butter over medium heat.
2. Continue cooking, swirling occasionally, until the butter turns golden brown and smells nutty (about 4-5 minutes).
3. Remove from heat and let cool slightly.

Step 2: Prepare the Dough

1. In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and crushed graham crackers.
2. In a large bowl, mix the browned butter, brown sugar, and granulated sugar until well combined.
3. Stir in sourdough discard, vanilla extract, and egg, mixing until smooth.
4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Fold in the chocolate chunks and marshmallows.

Step 3: Chill the Dough (Optional but Recommended)

• Cover the dough and refrigerate for at least 30 minutes (or up to 24 hours) for enhanced flavor.

Step 4: Bake

1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. Scoop dough onto the sheet, spacing cookies 2 inches apart.
4. Gently press extra graham cracker pieces and marshmallows on top for a s’mores effect.
5. Bake for 10-12 minutes, or until the edges are golden but the centers remain soft.

Step 5: Cool & Enjoy

• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

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Variations & Substitutions

• No Sourdough? Use ¼ cup Greek yogurt or an extra egg yolk for moisture.
• Gluten-Free Version: Swap all-purpose flour with a 1:1 gluten-free flour blend and use gluten-free graham crackers.
• Extra Crunch: Add chopped pecans or walnuts.
• Espresso Kick: A teaspoon of instant espresso powder enhances the chocolate flavor.

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Servings & Timing

• Yield: About 12-15 cookies
• Prep Time: 15 minutes
• Chill Time: 30 minutes (optional)
• Bake Time: 10-12 minutes
• Total Time: ~1 hour

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Storage & Reheating

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze dough balls for up to 3 months; bake from frozen, adding an extra 2-3 minutes.
• Reheating: Warm in the microwave for 10-15 seconds for a gooey texture.

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Frequently Asked Questions

Can I use active sourdough starter instead of discard?

Yes! Active starter will work, but it may slightly change the texture due to extra fermentation.

Do I have to brown the butter?

Technically no, but it enhances the flavor with a toasty, caramelized depth.

Why chill the dough?

Chilling prevents spreading and deepens the flavors for a richer cookie.

Can I make these without marshmallows?

Absolutely! The cookies will still have a delicious graham-chocolate flavor.

What chocolate works best?

Use a mix of chopped dark, milk, or semi-sweet chocolate for gooey pockets of chocolate.

Can I make these dairy-free?

Yes! Substitute vegan butter and use dairy-free chocolate.

Why use graham crackers in the dough?

They add a crumbly texture and classic s’mores flavor.

Can I make smaller cookies?

Sure! Just reduce the baking time by 1-2 minutes.

How do I prevent marshmallows from burning?

Push them slightly into the dough rather than placing them on top.

Can I double the recipe?

Yes! Simply double all ingredients, but bake in batches for even cooking.

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Final Thoughts

These Brown Butter Sourdough S’mores Cookies bring together rich, nutty, and nostalgic flavors for an irresistible treat. Whether you’re looking to use up sourdough discard or just want a unique take on s’mores, this recipe delivers the perfect balance of chewy, gooey, and crispy goodness. Try them warm with a glass of milk or sandwiched around a scoop of ice cream for an extra indulgent dessert. Happy baking!

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