Sourdough S’mores Cookies: The Ultimate Gooey, Chewy Treat You Need to Bake

Sourdough S’mores Cookies aren’t just cookies—they’re a story of cozy campfires, nostalgic flavors, and the magic of sourdough transformed into an indulgent bite. At Dishrcp, we believe baking should spark joy and stretch creativity, which is why we created this irresistible twist on a classic childhood treat. This recipe is born from the heart of our test kitchen, where the comforting taste of s’mores meets the depth and tang of sourdough discard to bring you something truly unforgettable.

The journey began with a challenge: how can we reinvent the s’mores experience using the beloved sourdough starter so many home bakers have on hand? The answer became clear—melt-in-your-mouth cookies that carry all the rich, gooey, chocolate-marshmallow-graham magic you love, elevated with the unmistakable character of sourdough S’mores Cookies. It’s chewy, it’s toasty, it’s everything you want in a dessert—and best of all, it saves that precious sourdough discard from going to waste.

Whether you’re looking for a new go-to weekend bake or a crowd-pleaser for your next gathering, this recipe delivers. And at Dishrcp, we’re always creating ways for you to bake smarter, tastier, and with more joy.

The Rise of Sourdough S’mores Cookies

– Why Sourdough S’mores Cookies Are Trending

As the baking world continues to evolve, one delicious innovation is turning heads: Sourdough S’mores Cookies. These treats are more than just a sweet indulgence—they’re a creative solution to a common problem for home bakers: what to do with leftover sourdough discard.

Instead of throwing it out, bakers are transforming that tangy byproduct into rich, chewy cookies that combine the flavors of classic s’mores with the depth of fermented dough. The result? A chewy, golden cookie that surprises you with gooey marshmallows, melted chocolate, and a toasty graham crunch.

This modern twist has grown in popularity for a simple reason: it’s both practical and crave-worthy. With more people keeping sourdough starters on hand, the need for inventive ways to use the discard has led to delicious breakthroughs like this one. And let’s be honest—who wouldn’t want a cookie that tastes like a campfire treat baked into a cozy, chewy bite?

– What Makes This Recipe Unique at Dishrcp

Here at Dishrcp, we’re all about maximizing flavor without overcomplicating the process. That’s why our version of Sourdough S’mores Cookies is designed to be easy, reliable, and outrageously good. It’s not just another cookie recipe—it’s one that merges tradition with creativity.

What sets it apart?

• Melted salted butter gives the cookie base that irresistible chew and crisp edge.
• A blend of light brown sugar and white sugar creates the ideal structure and caramel notes.
• We incorporate sourdough S’mores Cookies discard (or active starter) not just to reduce waste, but to add a signature tang and improved texture.
• The toppings—marshmallows, Hershey’s chocolate, and graham cracker crumbs—are added halfway through baking for optimal texture and flavor.
• A touch of flaky sea salt elevates the entire cookie with a subtle contrast that enhances the sweetness.

This isn’t just a clever use of leftovers—it’s a thoughtful flavor combo crafted for people who love baking as much as they love bold, nostalgic flavors.

For more tasty recipes follow my pinterest

Sourdough S’mores Cookies

---

• Author: dishrcp
• Total Time: 1 hour 3 minutes
• Yield: 20–24 large cookies (about 65g each) 1x

Print Recipe

Pin Recipe

Description

These sourdough s’mores cookies are irresistibly soft and chewy, bursting with melty chocolate chunks, gooey marshmallows, and crispy graham cracker bits. Made with sourdough discard, they bring a tangy, flavorful twist to the classic campfire favorite—perfectly nostalgic with a unique homemade flair.

---

Ingredients

Scale 1x2x3x

• 350 g All Purpose Flour
• ▢8 g Baking Soda
• ▢6 g Corn Starch
• ▢2 g Salt
• ▢250 g Chocolate Chips (semi sweet)
• ▢100 g Sourdough Starter (or Sourdough Discard)
• ▢180 g Salted Butter (Melted)
• ▢160 g Brown Sugar
• ▢100 g White Sugar
• ▢1 Egg
• ▢1 Egg Yolk
• ▢5 g Vanilla Extract

S’mores Toppings

• ▢150 g Marshmallows (I’ve used white marshmallows, cut in half)
• ▢30 g Graham Crackers (you can use any graham crackers you like, I’ve used Sourdough Graham Crackers)
• ▢129 g Hershey’s Chocolate Pieces (3 Hershey’s bars broken into pieces)
• ▢5 g Flaky Sea Salt (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

Making the Cookie Dough

1. In a large mixing bowl, whisk together the flour, baking soda, corn starch, salt, and chocolate chips. Set aside.

2. In another bowl, mix the sourdough starter, melted butter, brown sugar, white sugar, egg, egg yolk, and vanilla extract. Stir until the mixture is smooth and glossy, like runny caramel.

3. Pour the wet ingredients into the dry mixture and stir until a soft cookie dough forms.

4. Cover the bowl with plastic wrap and refrigerate for 12 to 24 hours to let the flavors develop.

---

Baking the Cookies

1. When ready to bake, preheat your oven to 165°C (330°F) and line two baking sheets with parchment paper.

2. Scoop out cookie dough into 65g portions (or your preferred size) and place on the prepared trays, leaving space between each.

3. Bake for 10 minutes. The cookies will be partially baked—this is when you’ll add the toppings.

---

Adding the S’mores Toppings

1. Carefully take the cookies out of the oven. Gently flatten the tops with a spoon.

2. Press in pieces of Hershey’s chocolate, marshmallow halves, graham cracker crumbs, and a pinch of flaky sea salt. Add as much or as little as you like, but press them in slightly so they bake into the dough.

3. Return the cookies to the oven and bake for another 5 to 8 minutes, depending on how soft or crisp you like them. Watch closely—marshmallows can melt quickly.

---

Cooling the Cookies

1. Once the edges are golden brown and the tops look set, remove the trays from the oven.

2. Let the cookies cool on the tray for about 10 minutes. They’ll firm up as they sit.

3. After 10 minutes, transfer the cookies to a wire rack to cool completely.

Notes

These cookies are very soft fresh out of the oven, so don’t skip the initial cooling on the baking tray!

• Prep Time: 45minutes
• Cook Time: 18minutes
• Category: Baking, Side Dish, Sides
• Cuisine: American

Nutrition

• Serving Size: 80g
• Calories: 314 kcal
• Sugar: 27g
• Sodium: 254mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 2g
• Trans Fat: 0.3g
• Carbohydrates: 48g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 41mg

Key Ingredients and Their Role

– Understanding the Role of Sourdough Starter or Discard

One of the defining features of Sourdough S’mores Cookies is the use of sourdough discard or starter. Instead of tossing out leftover starter, this recipe turns it into a flavorful asset. That slightly tangy taste from the fermented dough doesn’t just add depth—it enhances the sweetness of the chocolate and marshmallows, balancing the cookie perfectly.

Whether you’re using an active starter or sourdough discard straight from the fridge, the results are rich and chewy. The discard also helps produce a slightly crisp edge while maintaining a soft, gooey center. This is what makes baking with sourdough S’mores Cookies discard so satisfying—you reduce waste and improve flavor at the same time.

– The Science Behind Melted Butter, Sugar Ratios, and Cookie Texture

The use of melted butter in this recipe is no accident. Melted (rather than creamed) butter contributes to a denser, chewier cookie—exactly what you want for a s’mores-style bake. It binds beautifully with the sugars to create a smooth caramel base once mixed with the egg, yolk, and vanilla extract.

This recipe uses both brown sugar and white sugar—and the ratio matters. Brown sugar adds moisture and a rich molasses flavor, while white sugar helps the cookies spread and crisp just enough. Together, they create that perfect middle ground between soft and chewy.

– S’mores Toppings: Marshmallows, Graham Crackers, and Hershey’s Chocolate

Here’s where Sourdough S’mores Cookies really shine: the toppings. Instead of mixing them into the dough, you press them in partway through baking. This gives the marshmallows time to puff up, the chocolate to melt into rich pockets, and the graham crackers to stay crisp and golden.

You don’t need fancy brands—any marshmallow or graham cracker will do—but Hershey’s bars are traditional and melt just right. Once baked in, every bite of these chocolate marshmallow cookies feels nostalgic yet elevated. And don’t skip the optional flaky sea salt—that hit of salt on top takes the sweetness to the next level.

Tools & Prep Essentials

– Must-Have Tools for Perfect Sourdough S’mores Cookies

If you want to bake Sourdough S’mores Cookies like a pro, your tools matter just as much as your ingredients. While you don’t need anything fancy, having the right gear can make a big difference in consistency, texture, and ease.

Here’s a quick list of essential tools to have on hand:

These tools don’t just help—they set the stage for the signature chewy-crisp finish that makes these cookies unforgettable.

– How to Prepare the Dough Like a Pro

Making cookie dough with sourdough discard is a little different than the typical creaming method. With Sourdough S’mores Cookies, the base starts with melted butter, not softened. This gives the dough a smoother texture and helps the sugars dissolve evenly—think caramel, not grainy paste.

Once your wet and dry ingredients are combined, fold in the chocolate chips gently. The dough will feel soft—don’t panic! That’s exactly how it should be. Cover the bowl with plastic wrap and chill it in the fridge for 12 to 24 hours. This rest period allows the dough to firm up and the sourdough tang to mellow, giving your cookies a more balanced flavor.

Bonus tip: letting the dough rest also prevents overspreading during baking, helping you get thick, chewy chocolate chip cookies every time.

– Importance of Dough Chilling: What Happens During Resting

Chilling the dough isn’t optional—it’s a key step for better baking results. Here’s what happens while your Sourdough S’mores Cookies dough rests:

• The flour absorbs moisture, making the dough less sticky
• Fat from the butter re-solidifies, reducing spread
• Flavors have time to develop and deepen
• The sourdough discard ferments slightly, giving the cookies a rich complexity

Even a 12-hour chill can enhance the structure and taste of the cookies dramatically. If you’re short on time, chill it for at least 4 hours—but overnight is best for full flavor.

Step-by-Step Recipe for Sourdough S’mores Cookies

– Making the Cookie Dough: Techniques That Matter

When baking Sourdough S’mores Cookies, every detail of the dough preparation plays a key role in achieving that perfect balance—crispy edges, gooey centers, and bold, toasted flavor.

Start by whisking together your dry components: flour, baking soda, corn starch, salt, and chocolate chips. Mixing the chips early helps coat them with flour, keeping them suspended in the dough instead of sinking.

In a separate bowl, combine warm melted butter with both sugars—brown for moisture and depth, white for structure and spread. Add in the sourdough discard, egg, egg yolk, and vanilla. Stir until the mixture is smooth and glossy.

Pour the wet ingredients over the dry and stir just until no dry flour remains. The dough will be soft and sticky—that’s normal. Instead of adding more flour, cover it and refrigerate for 12 to 24 hours. This rest is essential for the best texture and flavor development.

– The First Bake: Timing for That Soft Center

Once chilled, scoop the dough into equal portions—we recommend around 65 grams per ball for even baking and ideal thickness. Place the balls on parchment-lined baking trays, giving them room to spread.

Bake in a preheated oven at 330°F (165°C) for 10 minutes. The cookies will look underdone and pale, but that’s exactly what you want. This first bake sets the structure while preserving a soft, chewy center. It’s a critical step that ensures Sourdough S’mores Cookies don’t dry out or turn cakey.

– Adding the S’mores Toppings at the Right Moment

After the initial bake, take the cookies out of the oven and gently press the tops with the back of a spoon. This creates a shallow dip where the toppings can nestle.

Now the fun part—press in your marshmallow halves, chunks of Hershey’s chocolate, and crumbled graham crackers. The warmth from the partially baked cookies helps melt the chocolate slightly, giving that gooey effect we all love. Sprinkle a pinch of flaky sea salt on top if you want to balance out the sweetness.

Return the cookies to the oven and bake for an additional 5 to 8 minutes. Watch closely—the marshmallows should puff and brown, but not melt away. Once the edges are golden and the centers are just set, remove them and let the cookies cool on the tray for 10 minutes before transferring to a rack.

This method ensures your Sourdough S’mores Cookies have gooey tops, melty chocolate, and that signature chewy bite without falling apart.

Pro Tips for Gooey Centers and Crispy Edges

– How to Customize Baking Time for Your Texture Preference

One of the best things about Sourdough S’mores Cookies is how versatile they are when it comes to texture. Some people crave a gooey center that practically melts in your mouth, while others prefer a cookie with more structure and crunch around the edges. The secret? A few simple tweaks to your baking time and technique.

• For gooier cookies: Bake on the lower end of the second baking time—around 5 minutes after adding the toppings. You want the marshmallows to puff but not collapse.
• For firmer edges: Leave them in for closer to 8 minutes on that second bake. The chocolate and marshmallows will get a little more caramelized, giving you toasty, bold flavors and a deeper golden crust.

No matter which texture you prefer, always let the cookies cool on the baking tray for 10 minutes before moving them. This resting time helps the center set properly and keeps it from falling apart.

– Tricks to Prevent Marshmallows from Melting Off

There’s a fine art to marshmallow placement when baking. If they’re too close to the edge, they’ll melt and slide right off. If they sit on top without being pressed in, they might not stick at all. Here’s how to avoid that mess:

• After the first bake, lightly press down the cookie with a spoon to create a center dip.
• Place the marshmallows deep into the cookie, not just on the surface. Press until about half the marshmallow is buried in the dough.
• Pair it with chocolate chunks and graham crumbs for added weight to hold it in place.

These tips help your marshmallows melt into the cookie instead of oozing away. This ensures every bite of your Sourdough S’mores Cookies is packed with gooey, roasted marshmallow goodness.

– Using Flaky Sea Salt to Elevate the Final Flavor

If you’ve never finished cookies with salt, now’s the time. A small pinch of flaky sea salt over warm cookies enhances the sweetness and adds a complex edge to every bite. It creates contrast, makes the chocolate taste richer, and keeps the cookie from becoming cloying.

When it comes to finishing touches, this one might be optional—but it’s absolutely recommended.

Try sprinkling the salt immediately after the second bake, while the chocolate is still glossy and soft. This helps the flakes stick and slightly melt into the toppings.

Not only does it add flavor, but it gives your Sourdough S’mores Cookies a beautiful bakery-style finish that makes them look just as amazing as they taste.

Ingredient Swaps and Variations

– Making It Egg-Free or Vegan

Want to enjoy Sourdough S’mores Cookies without eggs or dairy? You absolutely can. This recipe adapts beautifully for plant-based or allergy-friendly diets without losing its rich flavor or soft, chewy texture.

Here’s how to do it:

• Egg replacement: Use 3 tablespoons of aquafaba (liquid from canned chickpeas) or a flaxseed egg (1 tbsp flaxseed meal + 3 tbsp water, rested for 10 minutes) for each egg. Since this recipe includes one egg and one yolk, use one full flax egg and an additional tablespoon of the mixture for best results.
• Butter alternative: Substitute the melted salted butter with vegan butter or refined coconut oil. If using coconut oil, ensure it’s not hot when mixed in or it may cook the egg replacer.
• Chocolate: Choose dairy-free dark chocolate or vegan chocolate chips for the mix-in and topping. Many store brands offer plant-based options.

The result? A fully dairy- and egg-free version of Sourdough S’mores Cookies that still delivers gooey centers, golden edges, and that nostalgic flavor.

– Substitutes for Graham Crackers and Marshmallows

Whether you’re baking for dietary needs or just using what’s in the pantry, it’s easy to make ingredient swaps without sacrificing that signature s’mores cookie feel.

Here are some alternatives that work beautifully:

You can even skip the toppings altogether and still enjoy a stellar sourdough cookie recipe with chocolate chips as the star. The base alone is chewy, rich, and packed with flavor.

– Using Dark Chocolate or Homemade Sourdough Crackers

Want to level up the flavor complexity? Use dark chocolate chunks instead of milk chocolate. A 70% cocoa chocolate balances beautifully with the tang of the discard and sweetness of the marshmallows.

If you’re feeling ambitious, make your own sourdough graham crackers using your discard. This not only reduces waste but ties the flavors together, making every element of the cookie uniquely your own.

It’s one more reason why Sourdough S’mores Cookies are so much more than a simple dessert—they’re a personalized baking experience.

Storing, Freezing, and Reheating

– How to Store Baked Cookies Without Losing Texture

After investing time and effort into baking the perfect batch of Sourdough S’mores Cookies, the last thing you want is for them to go stale or lose that soft center. The good news? With proper storage, these cookies stay chewy and delicious for days.

Here’s how to keep them fresh:

• Cool completely before storing. This prevents steam from softening the crisp edges.
• Store in an airtight container at room temperature for up to 4 days.
• To keep marshmallows from sticking together, layer cookies with parchment paper.

Pro tip: Drop a small piece of white bread into the container to maintain moisture. It works wonders for chewy cookies!

– Can You Freeze Sourdough S’mores Cookie Dough?

Absolutely—and it’s a great idea. Freezing raw dough lets you bake fresh Sourdough S’mores Cookies on demand without starting from scratch.

To freeze properly:

1. Scoop chilled dough into 65g portions.
2. Arrange the dough balls on a baking sheet and freeze for about 1 hour, or until firm.
3. Transfer frozen balls into a freezer-safe zip bag or container.

They’ll keep for up to 3 months. When you’re ready to bake, place frozen dough on a parchment-lined tray, preheat the oven to 330°F, and bake for 12–14 minutes. Add the toppings halfway through, just as you would with the original recipe.

– Reheating Tips for a Fresh-Out-of-the-Oven Experience

There’s nothing quite like warm, gooey Sourdough S’mores Cookies, fresh out of the oven. If you’re enjoying leftovers, here’s how to bring them back to life:

• Microwave: Wrap one cookie in a paper towel and heat for 8–10 seconds.
• Oven: Reheat a few at a time on a baking tray at 300°F for 5 minutes.

This softens the chocolate and marshmallow just enough to recreate that fresh-baked experience. Avoid overheating, especially in the microwave—just a few seconds too long can cause the marshmallows to melt into the cookie completely.

With these storage and reheating tips, you’ll enjoy your Sourdough S’mores Cookies as if they just came out of the oven—days (or even weeks) later.

Nutrition Facts and Serving Ideas

– Nutrition Breakdown Per Cookie (80g Serving)

While Sourdough S’mores Cookies are clearly a treat, they’re also made with real, recognizable ingredients—no preservatives, no shortcuts. And with sourdough starter in the mix, you’re actually adding some natural fermentation benefits to your dessert.

Here’s the nutrition breakdown for one cookie, based on an 80g portion:

These cookies are indulgent but surprisingly balanced for a dessert that includes chocolate and marshmallows. They’re rich enough to satisfy with one, but not so heavy that they’ll leave you sluggish.

– Kid-Friendly & Party-Ready Serving Tips

Planning to share these at a birthday, picnic, or holiday event? Sourdough S’mores Cookies are made for sharing—and they look fantastic on any dessert table.

Here are fun ways to serve them:

• Mini Size for Parties: Scoop smaller 35g dough balls for bite-sized s’mores cookies. Just reduce the baking time by 3–4 minutes.
• Ice Cream Sandwiches: Take two cookies and fill with vanilla or toasted marshmallow ice cream. Freeze for 30 minutes before serving.
• Cookie Skewers: Stack marshmallow, cookie piece, and chocolate chunk on skewers for a dessert kabob.

They’re great as party favors too. Wrap each in a clear bag, tie with string, and label with a handwritten tag for a rustic, homemade gift.

– Pairings: Best Drinks and Sides with S’mores Cookies

These gooey, rich cookies are already packed with flavor, but pairing them with the right drink or side can elevate your dessert game. Here are some ideas:

Looking for something more refreshing? Serve them with a scoop of strawberry sorbet or pair with whipped ricotta topped with a drizzle of honey.

Whether you’re hosting guests or just treating yourself, Sourdough S’mores Cookies can go from casual snack to show-stopping dessert with just a few creative touches.

How These Cookies Fit Into the Sourdough Baking Movement

– Why Sourdough Discard Baking Is Becoming a Staple

The rise of sourdough baking isn’t just a trend—it’s a movement. During recent years, home bakers across the world rediscovered the magic of wild fermentation. But as the popularity of sourdough soared, so did a new question: what do you do with all that leftover discard?

That’s where recipes like Sourdough S’mores Cookies come in. They offer a delicious, practical solution that turns waste into wonder. Instead of throwing away excess starter, bakers are finding ways to work it into cookies, cakes, muffins, and even pancakes.

This cookie recipe is more than just a treat—it’s a reflection of a smarter, more intentional way of baking. You’re not only maximizing ingredients but also deepening flavor using natural fermentation.

It’s one reason these cookies resonate so strongly with the baking community. They represent the blend of creativity, sustainability, and indulgence that modern bakers love.

– Other Creative Sourdough Discard Dessert Recipes

Sourdough S’mores Cookies are just one example of how flexible sourdough discard can be. Whether you’ve got a little extra starter each week or you’re actively looking for ways to reduce food waste, there are countless sweet options to explore.

Some creative ideas include:

• Sourdough chocolate chip cookie bars – perfect for batch baking
• Sourdough discard cinnamon rolls – tangy, fluffy, and rich
• Sourdough discard brownies – moist and complex with less sugar
• Sourdough banana bread muffins – tangy, soft, and naturally sweet

These recipes build on the same principles: using what you have, elevating simple ingredients, and baking with purpose.

If you’re already hooked on this method, don’t stop at cookies. From savory to sweet, sourdough can transform almost any dish into something richer and more satisfying.

So next time you’re wondering what to do with your sourdough discard, remember: there’s always room for another batch of Sourdough S’mores Cookies on your counter—and in your life.

Conclusion

Whether you’re a seasoned baker with a bubbling sourdough starter or just getting into discard recipes, Sourdough S’mores Cookies are the kind of treat that hits every note—chewy, gooey, sweet, and just a little tangy. They’re a nostalgic nod to campfire snacks, but baked with care and elevated ingredients right from your kitchen.

From layering the perfect toppings to chilling the dough for maximum flavor, these cookies aren’t just another dessert—they’re a thoughtful use of your sourdough journey. You’ve reduced waste, crafted texture, and baked something that’s as beautiful to look at as it is to eat.

So next time you’re wondering what to do with your extra discard, remember: Sourdough S’mores Cookies are always a delicious idea.

Frequently Asked Questions (FAQs)