S’mores Cookie Recipe: Sourdough Discard

S’mores bring back nostalgic Summer time fun sitting around a camp fire. They are one of my all time favorite desserts. Therefore, I thought it would be fitting to turn this classic treat into a s’mores cookie recipe with sourdough discard!

What are S’mores?

I thought I would first go over what s’mores are in case you don’t know. A s’more is a treat that is made with chocolate and toasted marshmallow that is sandwiched in between graham crackers. This treat is typically enjoyed in the Summer and Fall, because people tend to have more camp fires then, but people love them so much that they are also popular year round.

Who Invented S’mores?

Although the inventor of s’mores isn’t really clear, we know that s’mores were first mentioned in a book called Tramping and Trailing with the Girl Scouts. This book included a recipe originally called “some mores,” and Loretta Scott Crew is the lady who is given credit for the recipe.

Click here to find out more about s’mores!

What Does the S’mores Cookie Recipe Taste Like?

These sourdough cookies are perfect if you have a sweet tooth! They are full of complementary flavors such as: vanilla, cinnamon, honey (from the graham crackers), milk chocolate, and more. Additionally, they have an ideal chewy texture that is perfect.

S’mores Cookie Recipe Ingredient Recommendations & Variations.

For the graham crackers, I recommend using honey graham crackers, but plain will also do. Also, I like to use mini marshmallows, but you can get regular size marshmallows. You will just have to cut the marshmallows up a little bit more. Finally, to get that classic s’mores taste, I like to use Hershey’s Milk Chocolate Bars, but you could also just use more chocolate chips instead. In fact, I have seen Hershey’s Brand chocolate chips before as well.

S’mores Cookie Recipe Equipment

A few large mixing bowls

Kitchen Scale– Optional but I highly recommend

Whisk- Balloon or Dough

Measuring Cups and Spoons

Rubber Spatula- Optional

Stand Mixer

Cookie Sheets

Cutting Board- Optional

Knife- Optional

Plastic Wrap or Tea Towel

Parchment Paper

Ingredients

2 1/2 Cups of All-purpose Flour (300 grams)

1/2 Teaspoon of Baking Powder

1/2 Teaspoon of Baking Soda

1/2 Teaspoon of Salt

1 Teaspoon of Cinnamon

3/4 Cup of Sourdough Discard (180 grams)

2 Teaspoons of Vanilla Extract

1 Egg

8 Tablespoons of Unsalted Butter

1/2 Cup of Brown Sugar

1 Cup of White Sugar

1 Cup Crushed Graham Crackers (8 full crackers)

3 Hershey’s Chocolate Bars

3/4 Cup of Chocolate Chips

1/2 Cup of Mini Marshmallows (Split in halves)

How to make S’mores Cookie Recipe with Sourdough Discard

Stage 1

To start, add flour, baking soda, and salt to a large mixing bowl. Mix these ingredients together and then set aside.

Next, add the sourdough discard, vanilla extract, and the egg to a bowl and mix until it forms a uniform mixture. Be careful not to overmix.

Then, add the butter, brown sugar, and white sugar to the stand mixer. Cream the butter and sugar together with the paddle attachment until you get a consistency that resembles wet sand.

Next, add the sourdough mixture to the butter mixture that is in the stand mixer bowl. Mix on a low to medium setting until uniform. Then, add in the flour mixture, a little at a time. Mix until the dough forms and is smooth and uniform.

And then, break one of the Hershey’s Bar into lots of pieces (small to medium in size).

Now, remove the stand mixer bowl from the mixer and fold in the chocolate chips, the crushed graham crackers, and the Hershey’s Bar pieces.

After the chocolate chips, crushed graham cracker, and broken Hershey’s Bar are folded in, cover the sourdough cookie dough bowl with some plastic wrap or a tea towel and let sit in the fridge for at least an hour.

Stage 2

After at least an hour of the dough sitting in the fridge, take the cookie dough out of the fridge and line a cookie sheet with parchment paper. Preheat the oven to 350 degrees Fahrenheit. Then, scoop out ping-pong sized balls of cookie dough and put it on the cookie sheet. Spread the sourdough cookie dough balls out at least a few inches apart.

Place the cookie sheet on a rack in the middle of the oven for about 6 minutes.

Next, break apart the other two Hershey’s Bar into small to medium pieces.

Once the 6 minutes are up, take the cookies out of the oven and decorate the cookies with 2-3 pieces each of Hershey’s Chocolate Bar. Then, place the cookies back into the oven for about 4 more minutes.

After about 10 minutes, take the cookies out of the oven and add a few pieces of mini marshmallow to each cookie.

Let the cookies sit on the cookie sheet for at least 10 minutes before removing from the pan. You’ll know that the cookies are done when the bottom of the cookies are golden brown.

How to Store

Store the s’mores cookies in an air tight container. Also, I would recommend using parchment paper between the cookies if they are stacked because they tend to stick together. The cookies will last about 2 weeks if stored at room temperature.

Additionally, the cookies can be stored in the freezer in a freezer safe container for about 2 months.

Additional Notes

In addition, waiting to add the mini marshmallows at the end, keeps the marshmallows from becoming to puffy and then rubbery.

Be sure to let the s’mores cookies sit on the pan for at least 10 minutes before removing. The cookies will bake just a little more because the pan is still really hot.

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Kitchen Scale– I love how affordable and user friendly this kitchen scale is. Be sure to check it out!

Stand Mixer– I love my KitchenAid Stand Mixer and how durable it is!

Comment below if you made my s’mores cookie recipe!

Want another cookie recipe? Try these best sourdough cookies with tahini!