Sourdough Discard S'mores Cookies

Soft, gooey s’mores cookies made with sourdough discard, crushed graham crackers, chocolate chips, and toasted marshmallow tops. All the campfire flavor of a s’more with no fire required.

Ingredients

• 140g graham crackers (about 1 package)
• 113g (8 tablespoons) unsalted butter, softened
• 110g brown sugar (about 1/2 cup)
• 1 large egg (about 50g)
• 80g sourdough discard (about 1/3 cup)
• 4g vanilla extract (about 1 teaspoon)
• 140g all-purpose flour (about 1 cup)
• 4g baking soda (about 3/4 teaspoon)
• 4g salt (about 3/4 teaspoon)
• 175g semi-sweet chocolate chips (about 1 cup)
• 40g mini dehydrated marshmallows, optional (about 3/4 cup)
• 12 regular marshmallows (cut in half for topping)
• 24 pieces chocolate (for topping)

Directions

Key ingredients

Baking Soda & Baking Powder · Vanilla Extract

1. Preheat oven to 400F convection (425F for non-convection). Line two baking sheets with parchment paper.
2. Blend graham crackers into a fine flour using a blender or food processor. Alternatively, crush them in a sealed bag with a rolling pin.
3. Beat the softened butter until fluffy, about 1 minute. Add the brown sugar and egg and cream until smooth. Mix in the sourdough discard and vanilla.
4. Whisk together the crushed graham cracker flour, all-purpose flour, baking soda, and salt. Add the dry ingredients to the wet mixture and combine. Fold in the chocolate chips and mini dehydrated marshmallows.
5. Scoop the dough into 2-tablespoon balls onto the parchment-lined sheets, 12 per sheet.
6. Bake at 400F convection for 6 minutes. Meanwhile, cut the regular marshmallows in half and break the chocolate into 24 pieces.
7. Open the oven and place a marshmallow half (sticky side down) on each cookie, pressing slightly. Bake 2-3 more minutes, until the marshmallows toast and the edges crisp.
8. Remove from the oven and top each cookie with a chocolate piece. Cool on the pan or a rack until completely set.

Notes

Discard vs. active: use fresher 100% hydration sourdough discard to avoid excessive tang; if the discard is very runny, adjust the flour slightly. Graham crackers: crushing in a blender or food processor gives the finest flour-like texture; homemade sourdough graham crackers work well too. Marshmallows: mini dehydrated marshmallows folded into the dough are optional but add extra flavor, while the halved regular marshmallows pressed on partway through baking are essential for the toasted s’mores top. Chocolate: semi-sweet chips go in the dough and a piece of chocolate is set on top of each hot cookie so it softens. Storage: keep in an airtight container at room temperature for several days, or freeze for longer. Make-ahead: refrigerate dough balls up to 2 days or freeze to bake later. Adapted from Amy Coyne at Amy Bakes Bread.