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Home Recipes Desserts Cookies

Sourdough S’mores Cookies

1 hr 10 min
VG Vegetarian NF Nut-Free
Avatar by: Lindsay Grimes
December 14, 2021 (Updated: March 10, 2022)
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This is an overhead image of a cookie with chocolate chips and marshmallows. The cookie has a bite taken out of it and sits on a white counter with another cookie in the top right and bottom right corner of the image. Text overlay reads "sourdough s'mores cookies soft & chewy"
This is an overhead image of a cookie with chocolate chips and marshmallows. The cookie has a bite taken out of it and sits on a white counter with another cookie in the top right and bottom right corner of the image.
Sourdough cookies are soft, chewy, and loaded with graham crackers, chocolate, and marshmallows for a decadent s’mores cookie!

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!

If you love baking, you have to check out my roundup of 50+ Gluten Free Dessert Recipes or this recipe for Chocolate Chip Tahini Cookies or these Oatmeal Chocolate Chip Cookies!

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.

This is a stack of five sourdough cookies with chocolate chips and marshmallows in it. The stack sits on a white counter with more cookies blurred in the background.
This is a side view of a sourdough cookies with chocolate chips and marshmallows. The cookie has a bite taken out of it and sits on a white counter. More cookies are blurred in the background.

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.

This is an overhead image of a cookie with chocolate chips and marshmallows. The cookie sits on a white counter with another cookie in the top right and bottom right corner of the image.

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!).

More Cookies to Try

50+ Gluten Free Dessert Recipes

Almond Butter Chia Cookies

Chewy Cashew Butter Sprinkle Cookies

Gluten Free Oatmeal Chocolate Chip Cookies

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

This is an overhead image of a cookie with chocolate chips and marshmallows. The cookie has a bite taken out of it and sits on a white counter with another cookie in the top right and bottom right corner of the image. Recipe
VG Vegetarian NF Nut-Free

Sourdough S’Mores Cookies

Don’t throw away your sourdough discard! Sourdough cookies are soft, chewy, and loaded with graham crackers, chocolate, and marshmallows for a decadent s’mores cookie!

AvatarRecipe by:Lindsay Grimes
Prep: 1 hourCook: 10 minTotal: 1 hour 10 min
Print recipe Rate recipe Pin Save recipe
Servings: 24 cookies 1x

Ingredients

  • 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

Instructions

  1. Use a handheld electric mixture to mix together the sourdough starter, butter, and sugars until combined. 
  2. Add the egg and vanilla. Mix again until combined. 
  3. Add the flour, baking soda, and salt. Mix until combined. 
  4. Fold in the chocolate, crackers, and marshmallows, reserving some chocolate for the tops of the cookie dough balls. 
  5. Chill the dough for 30+ minutes.
  6. Preheat oven to 350F.
  7. Line a baking sheet with parchment paper. 
  8. Use a cookie scooper or two tablespoons to drop cookie dough balls onto the baking sheet. 
  9. Top each cookie dough ball with a couple chocolate chips. 
  10. Keep the remaining cookie dough in the fridge while this batch of cookies bake.
  11. Bake for 10 minutes. 
  12. Allow the cookies to cool for 10 minutes on the baking sheet before transferring to  cooling rack. 
  13. Continue to work in batches until all the cookie dough is used up. 

Nutrition Info:

  • 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
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This is an overhead image of a cookie with chocolate chips and marshmallows. The cookie has a bite taken out of it and sits on a white counter with another cookie in the top right and bottom right corner of the image. Text overlay reads "sourdough s'mores cookies soft & chewy"
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Lindsay

Hi Friend!

I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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