Get ready to elevate your cookie game with these incredibly easy sourdough s’mores cookies! This recipe is designed for maximum flavor with minimal fuss, perfect for those times you crave something sweet and satisfying without spending hours in the kitchen.

Easy Sourdough S'mores Cookies with Discard 16

Using sourdough discard adds a subtle tang and an amazing chewiness to these cookies, perfectly complementing the classic s’mores combination of gooey marshmallows, rich chocolate, and crunchy graham crackers. They’re a guaranteed hit with kids and adults alike, bringing a taste of the campfire right into your home.

What You’ll Love About This Quick And Easy Recipe
Everything You Need To Make This Recipe Without Stress
Time Needed From Start To Finish
How To Make It Step By Step With Visual Cues
Easy Variations And Serving Ideas That Fit Real Life
Common Slip-Ups And How To Avoid Them
How To Store It And Make It Ahead Without Ruining Texture
Questions People Always Ask Before Making This Recipe

What You’ll Love About This Quick And Easy Recipe

This recipe is a true winner for anyone looking for a simple yet impressive dessert. It’s perfect for busy weeknights when you need a quick treat, or for impromptu gatherings where you want to serve something homemade and delicious. The use of sourdough discard not only prevents waste but also adds a unique depth of flavor that sets these cookies apart from traditional s’mores cookies. This recipe is incredibly forgiving, making it ideal for beginner bakers, and the hands-on fun of mixing in the s’mores components makes it a fantastic activity to do with children. Serve them warm with a glass of milk, as a special after-school snack, or as a delightful end to any family meal.

Everything You Need To Make This Recipe Without Stress

Gathering your ingredients before you start baking will make the entire process smoother and more enjoyable. Most of these items are likely already in your pantry, making this a convenient recipe to whip up on short notice.

INGREDIENTS:

1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 cup sourdough discard (unfed, at room temperature)
1 large egg
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup mini marshmallows
1 cup graham cracker pieces (about 4-5 full sheets, broken into 1/2-inch pieces)

For simple substitutions, you can use salted butter, just omit the additional salt in the recipe. If you don’t have light brown sugar, you can use all granulated sugar, though the brown sugar adds a nice chewiness. Any type of chocolate chip will work – milk chocolate, dark chocolate, or even chopped chocolate bars. Feel free to experiment with different types of marshmallows, but mini marshmallows tend to melt best within the cookie without making too much of a mess.

Time Needed From Start To Finish

This recipe is designed for speed and efficiency, making it perfect for when you need a delicious treat without a long wait.

Preparation Time: 15 minutes
Baking Time: 10-12 minutes per batch
Total Time: Approximately 30-35 minutes (including one batch of baking)

How To Make It Step By Step With Visual Cues

Follow these straightforward steps to create perfectly gooey and delicious sourdough s’mores cookies.

Prepare Your Oven and Baking Sheets: Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes cleanup a breeze.
Cream the Butter and Sugars: In a large mixing bowl, using an electric mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes. The color should lighten, and the texture should become airy.
Add Wet Ingredients: Beat in the vanilla extract, sourdough discard, and the egg until just combined. Make sure to scrape down the sides of the bowl to ensure everything is fully incorporated. The mixture might look a little separated at this stage, which is normal.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures the leavening agent and salt are evenly distributed throughout the dough.
Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. Stop mixing as soon as no dry streaks of flour remain.
Fold in S’mores Goodies: Gently fold in the chocolate chips, mini marshmallows, and graham cracker pieces using a spatula. Distribute them evenly throughout the dough.
Scoop and Bake: Drop rounded tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. Bake for 10-12 minutes, or until the edges are golden brown and the centers are just set but still look soft. The marshmallows will be melted and slightly toasted.
Cool and Enjoy: Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This helps them set up and prevents them from breaking.

Easy Variations And Serving Ideas That Fit Real Life

These sourdough s’mores cookies are fantastic on their own, but there are plenty of ways to customize them or serve them for different occasions.

For a fun kid-friendly twist, let your children help break the graham crackers or fold in the chocolate chips and marshmallows. You can also press an extra mini marshmallow or a small piece of chocolate on top of each cookie dough ball before baking for an extra gooey finish. If you’re serving these for a party or buffet, arrange them on a platter with a small bowl of extra mini marshmallows and chocolate sauce for dipping. For an even more decadent treat, sandwich two cookies with a scoop of vanilla ice cream to make an incredible s’mores ice cream sandwich. You can also try different chocolate varieties, like chopped milk chocolate bars or white chocolate chips, for a different flavor profile. A sprinkle of flaky sea salt on top of the warm cookies can also enhance the chocolate flavor beautifully.

Common Slip-Ups And How To Avoid Them

Even simple recipes can have small pitfalls. Being aware of these common mistakes will help ensure your sourdough s’mores cookies turn out perfectly every time.

One common mistake is overmixing the dough. Once you add the flour, mix only until just combined. Overmixing develops the gluten in the flour, leading to tougher, less tender cookies. Another slip-up is overbaking. S’mores cookies are best when they are slightly underbaked in the center, resulting in a soft, chewy texture. Look for golden edges and centers that are just set but still look a little soft. They will continue to cook slightly as they cool on the baking sheet. Not using parchment paper can also be an issue, especially with the melted marshmallows, which can stick to unlined baking sheets. Always use parchment paper or silicone mats for easy removal and cleanup. Finally, not letting the butter soften properly can affect the texture. Cold butter won’t cream properly with the sugars, leading to a denser cookie. Ensure your butter is truly at room temperature, soft enough to indent with a finger but not melted.

How To Store It And Make It Ahead Without Ruining Texture

Proper storage is key to keeping your sourdough s’mores cookies fresh and delicious.

Once completely cooled, store the cookies in an airtight container at room temperature for up to 3-4 days. For longer storage, you can freeze the baked cookies. Place them in a single layer on a baking sheet and freeze until solid, then transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature or warm briefly in the microwave for a fresh-baked taste. If you want to make them ahead, you can prepare the cookie dough and store it in an airtight container in the refrigerator for up to 24 hours. When ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before scooping and baking as directed. You can also freeze individual cookie dough balls for up to 3 months. When ready to bake, place frozen dough balls on a baking sheet and add 2-3 minutes to the baking time.

Questions People Always Ask Before Making This Recipe

Here are some common questions that often come up when making these delightful sourdough s’mores cookies.

Can I use active sourdough starter instead of discard? While you technically can, this recipe is specifically formulated for sourdough discard (unfed starter). Active starter might alter the texture and flavor slightly due to its leavening power. For best results, stick to discard.

What if I don’t have mini marshmallows? You can use larger marshmallows, but you’ll need to cut them into smaller pieces (about 1/2-inch) to ensure they melt evenly within the cookies without creating a huge sticky mess.

Can I use gluten-free flour? While I haven’t tested it personally, a 1:1 gluten-free baking flour blend designed for cookies should work. Results may vary slightly in texture.

My cookies spread too much. What went wrong? This could be due to several factors: your butter might have been too soft or even melted, your oven temperature might be too low, or your flour measurement might have been off. Ensure ingredients are measured accurately and your oven is

FAQs

Can I make these ahead? Yes—prep ahead, refrigerate, then serve when ready.
How long do leftovers last? Store covered in the fridge for 3–4 days for best texture.
Can I adjust sweetness? Yes—add more or less sweetener to taste.
Can I change the fruit? Yes—swap strawberries for blueberries, raspberries, or sliced banana.