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
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
Instructions
- Preheat the oven to 350°F (176°C).
- In a medium bowl, whisk together the dry ingredients.
- In the bowl of a stand mixer using the paddle attachment, cream together the butter and sugar.
- Add the egg, then mix until fully combined.
- Add the sourdough discard; gently mix it into the batter.
- 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.
- Add the chocolate chips and mix them in on first speed just to combine.
- Transfer the cookie dough to the fridge for 30 minutes to rest.
- 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.
- 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.
- 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!
- 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.