Sourdough S’mores Cookies
Soft and chewy cookies that capture the nostalgic flavor of campfire s'mores, enhanced with browned butter and sourdough starter for a unique twist.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, browned Brown butter adds a nutty flavor.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup sourdough starter May vary in consistency.
- 1 large egg
- 2 teaspoons vanilla extract
Dry Ingredients
- 2 1/2 cups all-purpose flour Can substitute gluten-free blend.
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-Ins
- 1 cup chocolate chips Use chopped chocolate for a cheaper option.
- 1 cup mini marshmallows Find in the baking aisle.
- 1/2 cup crushed graham crackers Can substitute digestives.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream the browned butter, brown sugar, and granulated sugar until smooth.
- Mix in the sourdough starter, egg, and vanilla until well combined.
Mixing
- In another bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Baking
- Fold in the chocolate chips, mini marshmallows, and crushed graham crackers.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 12-15 minutes or until the edges are golden while the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For best results, cool browned butter slightly before use. Store cookies in an airtight container with a slice of bread to maintain softness.