How to Make Decadent Sourdough S’more Cookies.

Last updated on January 31st, 2024 at 07:48 pm

These sourdough s’more cookies are the perfect balance of graham cracker crunch, velvety marshmallow sweetness, and decadent chocolate goodness—all elevated with the health benefits of sourdough. The best part? No campfire needed! Let’s dive in and create a truly nostalgic dessert experience.

Don’t Waste that Sourdough Discard

As bakers, we all know the dilemma of discarding excess sourdough starter during our feeding routines. But fret not! Instead of wasting this precious discard, we’re about to reveal a great way to transform it into delicious treats. Whether you’re a seasoned sourdough enthusiast or just starting your baking journey, these sourdough s’more cookies are an excellent opportunity to experiment with using sourdough discard in your baking.

This recipe was developed by Helena Baik, a Baking and Pastry Arts Management graduate and my current baking assistant. We wanted to develop a go-to formula for sourdough cookies that was delicious and easy to make. We also wanted it to be versatile so we could change the filling or garnish as we felt necessary. Finally, we were trying to develop a cookie that fits well in production for the micro-bakery space. This means we wanted to be able to refrigerate or freeze the cookies, allowing us to make large batches and bake them off on bake days to reduce our labour time in the kitchen.

While this recipe demonstrates how to machine mix the cookie, if you would like to make it by hand you can follow the method found in my Sourdough Discard Macadamia Nut Cookie Recipe.

If you are new to sourdough baking and want to learn how to reduce the amount of sourdough discard you create with your baking, check out my guide on how to feed and maintain your sourdough starter.

Creative Ways to Use Sourdough Discard in Your Baking Repertoire

While with some practice you can reduce the amount of sourdough discard produced in your baking, it can be helpful to have a toolbox of recipes for the occasion when you wind up with more than expected. Below are a few of my favourite ways to use sourdough discard.

• Sourdough Discard Pancakes: Add your discard to your pancake batter for a tangy twist on a classic breakfast dish.
• Sourdough Discard Tempura: Use your discard to make a light and crispy tempura batter for your favourite vegetables or seafood.
• Sourdough Discard Waffles: Make your waffles extra special by adding sourdough discard to the batter.
• Sourdough Discard Brownies: Use your discard to add a tangy note to this classic baked good.
• Sourdough Discard Crackers: While I don’t yet have a recipe for sourdough discard crackers on this blog, you can add it to just about any cracker recipe.

Ingredient List

Note: You can try using different whole and heritage grains in place of the spelt but do know they all will perform a little differently. You can also substitute whole wheat flour for the all-purpose flour to get a 100% whole grain sourdough discard cookie (just note that you may need to make a few adjustments with the recipe and baking times as the flour is different).

How to Make Sourdough S’more Cookies

Conclusion: The Delicious Results of Using Sourdough Discard in Your Cookies

Using sourdough discard in your baking not only reduces waste but also adds depth and complexity to your recipes. These s’more cookies are a perfect example of how a simple ingredient like sourdough discard can elevate a recipe. The tangy flavour of the discard pairs perfectly with the sweetness of the marshmallows and chocolate chips. Plus, the graham cracker crumbs add a satisfying crunch to every bite. Huge bonus my kids absolutely love these cookies and that is always a win!

Don’t let your sourdough discard go to waste. Incorporate it into your baking and unlock a whole new world of flavour possibilities. Give these s’more cookies a try and see for yourself how delicious sourdough discard can be!

If you enjoyed this recipe check out our YouTube Channel for some amazing baking tips and instructional videos.

Recipe Card:

How to Make Decadent Sourdough S’more Cookies.

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Matthew James Duffy
• Yield: 12 cookies 1x

Print Recipe

Pin Recipe

Description

These sourdough s’more cookies are the perfect balance of graham cracker crunch, velvety marshmallow sweetness, and decadent chocolate goodness—all elevated with the health benefits of sourdough. The best part? No campfire needed! Let’s dive in and create a truly nostalgic dessert experience. 

---

Ingredients

Scale 1x2x3x

     Yield: 12 cookies

• 103g All-Purpose Flour
• 103g Spelt Flour
• 3g Baking Soda
• 82g White Sugar
• 70gBrown Sugar
• 3g  Salt
• 41gSourdough Discard
• 123g Butter (Room Temperature)
• 1 Egg
• 131g  Dark Chocolate Chips

         For Topping

• Chocolate (Chopped)
• Graham Crackers
• Marshmallow

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the oven to 350°F (176°C).
2. In a medium bowl, whisk together the dry ingredients.
3. In the bowl of a stand mixer using the paddle attachment, cream together the butter and sugar.
4. Add the egg, then mix until fully combined.
5. Add the sourdough discard; gently mix it into the batter.
6. Add the flour, baking soda, and salt mixture, then mix it into the batter on first speed, being careful not to over-mix the cookie dough.
7. Add the chocolate chips and mix them in on first speed just to combine.
8. Transfer the cookie dough to the fridge for 30 minutes to rest.
9. Scoop the cookies (if weighing, I portion them into 60-gram balls) with a spoon and place them onto a Silpat or parchment paper–lined baking tray.
10. Bake the cookies for 12 to 13 minutes, then remove them from the oven and gently place a few additional chocolate chunks, marshmallows, and graham cracker chunks on top. This will give the cookies a very nice aesthetic. You can also place chunks of dark chocolate on top to have that oozing chocolate look.
11. Put the sourdough discard s’more cookies back into the oven for another 2 to 3 minutes and bake until fully cooked. The cookies should be golden brown but still very soft to the touch. You can also use the broil setting of your oven to brown the marshmallows but be careful not to burn the cookies!
12. Allow the cookies to cool on the baking tray for 3 to 4 minutes before removing them and placing them onto a cooling rack.

Notes

You can try using different whole and heritage grains in place of the spelt but do know they all will perform a little differently. You can also sub whole wheat flour for the all-purpose flour to get a 100% whole grain sourdough discard cookie (just note that you may need to make a few adjustments with the recipe and baking times as the flour is different). 

Cookies can be stored in an airtight container for 2 to 3 days OR frozen for 2 to 3 weeks. I like to microwave them for 20 to 30 seconds to soften them up a bit just before serving.