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Stack of Sourdough Discard Smores cookies on a plate surrounded by graham crackers, chocolate chips and mini marshmallows

Sourdough Discard S'Mores Cookie Recipe with Marshmallows

Discover the perfect sourdough discard s’mores cookie recipe. Chewy cookies packed with marshmallows and chocolate—irresistibly delicious!

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon cinnamon optional
  • ½ cup graham cracker crumbs Make your own
  • ¾ cup unsalted butter softened
  • ½ cup brown sugar
  • 1 cup granulated sugar
  • 1 cup sourdough discard unfed
  • 1 egg
  • 1 teaspoon vanilla extract Make your own
  • ¾ cup semi-sweet chocolate chips or chopped Hershey's chocolate bars
  • ¾ cup mini marshmallows
  • 3 graham crackers cut into pieces

Instructions
 

  • Prep Your Ingredients - Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper. Crush the graham crackers and measure out all the ingredients.
  • Mix the Dry Ingredients - Whisk together flour, baking soda, salt, cinnamon (if using), and crushed graham crackers in a medium bowl. Set aside.
  • Cream the Butter and Sugars - In a Kitchen Aid Stand Mixer, Bosch Mixer, or a large bowl, beat the butter, brown sugar, and granulated sugar with a mixer until light and fluffy (about 2 minutes).
  • Add the Wet Ingredients - Mix in the sourdough discard, egg, and vanilla extract until smooth.
  • Combine Wet and Dry - Gradually add the dry ingredients to the wet mixture, stirring until combined.
  • Fold in Chocolate, Marshmallows and Graham Crackers - Using a rubber spatula, gently fold in the chocolate chips, mini marshmallows, and pieces of broken graham crackers, being careful not to overmix.
  • Chill Dough - Chill dough in the refrigerator for a least 30 minutes.
  • Scoop and Bake - Scoop cookie dough balls onto the lined baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are crispy and the bottom of the cookie is golden brown.
  • Cool and Enjoy! - Let cookies cool on the pan for 5 minutes before transferring to a wire cooling rack. Enjoy warm for the ultimate gooey marshmallow experience.

Notes

Special Tools (affiliate links): Kitchen Aid Mixer | Bosch Mixer | Cookie Dough Scoop |
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