Don’t throw our your sourdough discard! Make these super yummy sourdough cookies instead!
Have you ever sunk your teeth into a cookie that leaves you just speechless? It’s just unbelievably good.
These cookies are soft, chewy, and have the most insane texture. I just can’t get over how delicious they are!
Why You’ll Love these Sourdough Cookies
- They have the same texture as Entenmann’s soft and chewy cookies
- Loaded with s’mores goodies!
- Proclaimed by my kids as “the best cookie ever!”
- Pretty simple to make in just a few steps
- The perfect way to use your sourdough discard
Ingredients for Sourdough Cookies
Sourdough Discard. That’s why you’re here! My sourdough’s name is Sally and she’s wonderful.
Unsalted Butter. I always go for unsalted butter because then you can customize how much salt is in the cookies later on in the recipe. If you are using salted butter, that’s definitely ok! Just leave out the salt later on in the recipe. Check out my favorite trick for How to Soften Butter!
Granular Sugar. Just that normal white granular sugar you have in your pantry.
Coconut Sugar. I always have coconut sugar and it’s such a delicious deep caramel flavor. If you don’t have coconut sugar, you can sub in brown sugar instead.
Vanilla Extract. For some cozy cookie vibes!
Egg. To bind these cookies together! I haven’t tested this with a vegan egg or flax egg, so if you do any experimenting, let me know how it goes!
All-Purpose Flour. The base of these cookies! I haven’t tested this recipe with any other flour so if you do any experimenting, let me know how it goes!
Baking Soda & Salt. For some baking magic!
Chocolate. You can use chocolate chips or a chopped up chocolate bar. I’ve make it both ways and they’re delicious no matter what kind of chocolate you use!
Graham Crackers. These add so much fun and s’mores flavor to these cookies! We’re going to chop them up into smaller pieces and fold them into the cookies. If you don’t have graham crackers, yes you can skip them, but to be honest, I really don’t think you should.
Marshmallows. I use what are technically called “mini marshmallows” but they’re the fluffy small ones. For some reason in my brain I think of mini marshmallows as those dehydrated ones that come in hot chocolate packs. But no, I did not use those. I used those fluffy small ones you use for Rice Krispie treats or homemade hot chocolate.
How to Make Sourdough Cookies
Mix up the dough
Use a handheld electric mixture to cream together the sourdough starter, butter, and sugars in a large bowl until combined.
Add the egg and vanilla and mix briefly again until combined. Add the flour, baking soda, and salt to the bowl. Mix until incorporated.
Fold in the chocolate, crackers, and marshmallows, reserving some chocolate for the tops of the cookie dough balls.
Chill the dough
Chill the dough for 30+ minutes. This is super important because it allows the cookie dough to set and makes for a deliciously chewy cookie once you bake them!
Scoop & Bake
When you’re ready to bake, preheat oven to 350F.
Line a baking sheet with parchment paper. I highly recommend using parchment paper. Sometimes the marshmallows overflow and caramelize as it bakes. If you use a pan or aluminum foil, it can be difficult to remove the cookies after they bake. Parchment paper is a godsend!
Use a cookie scooper or two tablespoons to drop cookie dough balls onto the baking sheet, about 8 – 10 cookies per sheet.
Top each cookie dough ball with a couple chocolate chips.
Keep the remaining cookie dough in the fridge while this batch of cookies bakes for 10 minutes.
Cool & Enjoy!
Allow the cookies to cool for 10 minutes on the baking sheet before transferring to cooling rack.
Continue to work in batches until all the cookie dough is used up.
Tips & Tricks
Chill the dough. Chill the dough for 30+ minutes allows the cookie dough to set and makes for a chewier, delicious cookie.
Use a small scooper. I’ve used a big cookie scooper and a small cookie scooper and I have to say that the small cookie scooper is where it’s at. The big cookies spread out too much. The small cookies are perfect and you get the perfect mix of s’mores flavor in each bite.
Cool on the pan. After you remove them from the oven, the center may be a bit gooey. It’s best to allow them to cool on the pan for 10 minutes before transferring them to a cooling rack.
How to Store Leftovers
Leftovers can be stored in an airtight container or plastic baggie at room temperature for about one week. You can also store them in the fridge a week or two (if they last that long!).
- 1 cup sourdough starter/discard
- 12 tablespoons unsalted butter, room temperature or slightly melted
- 1 cup white granulated sugar
- 1/2 cup coconut sugar (or brown sugar)
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 8 oz (1 cup) chocolate chips or chocolate bar chopped
- 4 graham crackers, cut in small pieces
- 1 cup mini marshmallows
- Use a handheld electric mixture to mix together the sourdough starter, butter, and sugars until combined.
- Add the egg and vanilla. Mix again until combined.
- Add the flour, baking soda, and salt. Mix until combined.
- Fold in the chocolate, crackers, and marshmallows, reserving some chocolate for the tops of the cookie dough balls.
- Chill the dough for 30+ minutes.
- Preheat oven to 350F.
- Line a baking sheet with parchment paper.
- Use a cookie scooper or two tablespoons to drop cookie dough balls onto the baking sheet.
- Top each cookie dough ball with a couple chocolate chips.
- Keep the remaining cookie dough in the fridge while this batch of cookies bake.
- Bake for 10 minutes.
- Allow the cookies to cool for 10 minutes on the baking sheet before transferring to cooling rack.
- Continue to work in batches until all the cookie dough is used up.
- Serving Size: 1 cookie
- Calories: 319
- Sugar: 38g
- Sodium: 201mg
- Fat: 9.1g
- Saturated Fat: 5.7g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 56.4g
- Fiber: 0.7g
- Protein: 3.9g
- Cholesterol: 24mg