Description

These Brown Butter Sourdough S’mores Cookies combine nutty brown butter, tangy sourdough discard, gooey marshmallows, and rich chocolate in a chewy, graham-infused treat. Perfect for using up sourdough starter and satisfying your sweet tooth!

Ingredients

Scale

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)
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

Instructions

Step 1: Brown the Butter

Melt butter in a small saucepan over medium heat.
Continue cooking, swirling occasionally, until golden brown and nutty (about 4-5 minutes).
Remove from heat and let cool slightly.

Step 2: Prepare the Dough

In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and crushed graham crackers.
In a large bowl, mix browned butter, brown sugar, and granulated sugar until combined.
Stir in sourdough discard, vanilla, and egg, mixing until smooth.
Gradually add dry ingredients, stirring until just combined.
Fold in chocolate and marshmallows.

Step 3: Chill the Dough (Optional but Recommended)

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

Step 4: Bake

Preheat oven to 350°F (175°C).
Line a baking sheet with parchment paper.
Scoop dough onto sheet, spacing cookies 2 inches apart.
Press extra graham cracker pieces and marshmallows on top.
Bake for 10-12 minutes, until edges are golden but centers remain soft.

Step 5: Cool & Enjoy

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

Notes

No sourdough? Use ¼ cup Greek yogurt or an extra egg yolk for moisture.
Gluten-Free Option: 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 chocolate flavor.

Prep Time: 15 minutes
chill time: 30 minutes
Cook Time: 10-12 minutes
Category: dessert , cookies
Method: Baking
Cuisine: American

Keywords: Brown butter cookies Sourdough discard recipes S’mores cookies Chewy chocolate chip cookies Easy baking recipes