Sourdough S’mores Cookies: Campfire Magic in Every Bite
Hey there, fellow cookie lovers! I’m ready to spill the beans (or should I say chocolate chips?) on my latest obsession: Sourdough S’mores Cookies. Imagine your favorite childhood campfire treat colliding with the rich, tangy charm of sourdough—all hugged by the nutty warmth of brown butter. These cookies aren’t just dessert; they’re a crunchy, gooey, nostalgia-packed experience. Think golden edges, pockets of melted chocolate, chewy marshmallow centers, and just enough tang from the sourdough to keep things interesting. It’s the best parts of a s’more, wrapped up in a cookie that’s equal parts rustic and refined.
No firepit? No problem! We’re bringing s’mores season to your oven, rain or shine. Whether you’re reminiscing about summer camp, dreaming of fall bonfires, or just craving something cozy and sweet, these cookies bring all the campfire vibes without needing to hunt down kindling. Plus, it’s the perfect excuse to use that sourdough discard lurking in your fridge—zero waste, all flavor.
The Night I Burned My Sweater (And Found Cookie Inspiration)
Let’s rewind to a simpler time: a Girl Scout campout, circa age 12. I was wearing a fuzzy purple sweater that I thought was peak fashion (it had glitter threads—what more could you want?). That night, armed with a marshmallow stick and reckless confidence, I accidentally dipped my sleeve into the flames. Yes, it sizzled. Yes, it smelled like tragedy. But amidst the chaos, I discovered something truly magical: how to make the ultimate s’more. I slipped a Reese’s cup into the graham-chocolate-marshmallow lineup and declared myself a culinary genius.
Fast-forward to 2020. Remember when we were all baking banana bread and nurturing sourdough starters like houseplants? I was stuck indoors with a bubbling jar of sourdough discard, a stockpile of chocolate, and a fierce craving for something campfirey. I thought: “What if I take that gooey, golden s’mores magic and mash it into a cookie?” The result? A kitchen dusted in graham cracker crumbs, marshmallows that looked like tiny toasted volcanos, and a very confused dog who stole a dough scrap and sprinted under the table like a bandit. After a few fails (RIP, overbaked batch #2), I nailed it. And friends, these cookies are WORTH the mess.
Your Cookie Toolkit: Ingredients & Smart Swaps
Let’s get into the delicious nitty-gritty. These Sourdough S’mores Cookies are like edible alchemy—bringing together tang, crunch, chew, and melty goo. Here’s your cast of characters:
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Sourdough discard (½ cup)
This is where the tangy magic happens. It gives the cookie dough a depth that balances all the sweet players. No discard on hand? No worries. You can sub in ¼ cup plain yogurt + ¼ cup flour to mimic the same moisture and acidity. -
Browned butter (1 cup)
Don’t skip this step! Browning butter transforms it from simple fat into a flavor powerhouse. That nutty, almost caramel-like aroma will make your kitchen smell like heaven. Vegan? Coconut oil (browned the same way) brings similar richness. -
Chocolate chunks (1 cup)
Go bold here. Chunks melt into decadent pockets, giving you that dramatic gooeyness every s’mores moment deserves. I love a mix of semisweet and dark chocolate, but milk chocolate is totally fair game if you’re feeling nostalgic. -
Mini marshmallows (1 cup)
Smaller mallows = faster toast, better melt. For best results, freeze them before adding to the dough so they don’t vanish during baking. Trust me on this. -
Crushed graham crackers (2 tbsp, for topping)
This last sprinkle ties it all together with that classic s’mores crunch. You could mix some into the dough, but I like them as a toasty crown on top.
Let’s Bake Sourdough S’mores Cookies
Ready to get your bake on? Here’s the breakdown—plus a few sneaky tips from my own cookie crusades.
Step 1: Brown that butter like a pro
Start by melting the butter in a saucepan over medium heat. Swirl gently and watch as the foam rises and amber specks appear at the bottom. When it starts to smell like toffee? You’ve hit gold. Pour it into a mixing bowl immediately—scrape every last golden bit! Let it cool for 10 minutes so it doesn’t scramble your eggs later. Trust me, scrambled egg cookies are not a vibe.
Step 2: Cream butter + sugars
Once your brown butter is cool, add both brown sugar and granulated sugar. Beat until fluffy and light. This aerates the dough and creates that perfect chewy-crisp texture. Add eggs one at a time, mixing well. Now comes the flavor bomb: stir in that sourdough discard and vanilla extract. Your dough might look a little shaggy or looser than normal at this point—that’s totally fine.
Step 3: Fold in dry ingredients gently
In a separate bowl, whisk together your flour, baking soda, and salt. Add this to the wet ingredients and mix just until combined. Overmixing will make your cookies tough. Now toss in the chocolate and frozen marshmallows. Save a handful of each to press on top before baking—that’s the pro move.
Step 4: CHILL. Always chill.
Pop that dough in the fridge for at least 30 minutes. An hour is even better. This helps the flavors meld and prevents your cookies from becoming sad, flat puddles. Use this time to preheat your oven… or to snack on some dough. (You didn’t hear it from me.)
Step 5: Bake to golden glory
Scoop out dough balls and space them on a parchment-lined baking sheet. Bake at 350°F for 10–12 minutes. At the 8-minute mark, pull the tray out and gently press a few extra chocolate chunks and marshmallows on top. Return to oven until edges are golden brown and the centers are just set. Let cool slightly before eating… or dive in with a spoon. I won’t judge.
Serving Sourdough S’mores Cookies
Freshly baked, these cookies are their own little celebration. But if you want to go above and beyond (and I know you do), here are a few ways to elevate the experience:
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The classic pairing: Serve warm with an ice-cold glass of milk. There’s nothing more comforting.
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Cookie sandwich party: Slather marshmallow fluff between two cookies. Torch the center with a kitchen flame for an ultra-s’mores twist.
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Picnic-ready: Stack cookies in a mason jar layered with parchment paper. Looks cute, prevents squishing, and makes for an adorable gift.
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Dessert board hero: Serve alongside strawberries, dark chocolate bark, and graham cracker crumble on a rustic board for a killer dessert spread.
Mix It Up: 5 Delicious Twists
Feel like customizing your cookie adventure? I’ve tested these fun spins:
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Gluten-Free Goodness
Use a 1:1 gluten-free flour blend (like Cup4Cup or King Arthur). Swap graham cracker topping with GF options like Schär or Annie’s. -
Spicy Kick
Add ½ teaspoon of cayenne pepper to the dough. That subtle heat with melty chocolate? It’s unexpectedly amazing. -
Peanut Butter Swirl
Mix in ¼ cup creamy peanut butter with the chocolate. Bonus points if you use peanut butter cups instead of chocolate chunks. -
Vegan Victory
Use flax eggs (1 tbsp ground flax + 3 tbsp water per egg), plant-based butter or browned coconut oil, and Dandies vegan marshmallows. Sub vegan chocolate chunks. Boom—plant-based perfection. -
Caramel Core
Stuff a soft caramel into the center of each dough ball before baking. When you bite in? That gooey lava center is a showstopper.
Chef’s Notebook
Fun fact: my first batch of these cookies looked like crispy cookie meteors—thanks to a baking soda mishap. Lesson learned: precision matters! Now I always weigh ingredients (especially flour and butter) for consistent results. Also, I once ran out of chocolate chips mid-bake and raided my kids’ Easter candy stash. Turns out, chopped chocolate bunnies work great in a pinch. 😂
Another tip: freeze extra dough balls on a tray, then transfer to a zip-top bag. That way, you’ve got instant cookies on demand. Just bake from frozen—add 1–2 minutes to the bake time. Cookie emergencies? Covered.
Burning Questions: Answered!
Q: Why did my marshmallows disappear?
A: They likely melted into the dough! Freeze them before adding, or toss in a little flour first. And always save some for topping halfway through the bake.
Q: Can I skip chilling the dough?
A: Technically yes, but your cookies will spread more and have less chew. Chilling = better structure and flavor. Trust the chill.
Q: My cookies spread too much! What gives?
A: Oven might be running hot. Use an oven thermometer to be sure. Also, make sure the dough is cold when it hits the oven.
Q: Can I use active starter instead of discard?
A: Yep! The tang will be a bit more pronounced, but it totally works. You might get a chewier texture too.
Nutrition Facts (Per Cookie)
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Calories: ~190
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Fat: 9g
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Carbohydrates: 25g
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Protein: 2g
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Sugar: 15g
(Side note: You’re eating s’mores cookies. You’ve already won the day.)
Final Crumb
There’s something magical about combining childhood nostalgia with grown-up flavor. These Sourdough S’mores Cookies check all the boxes: crispy edges, gooey centers, toasty mallows, and that subtle sourdough tang that keeps you reaching for “just one more.” Whether you’re baking for a party, a picnic, or just a solo night on the couch with your favorite movie, these cookies are ready to bring the campfire vibes—no sticks or smoke required.