Brown Butter Sourdough S’mores Cookies

Introduction

Brown Butter Sourdough S’mores Cookies bring together the deep, nutty richness of brown butter, the tangy complexity of sourdough, and the nostalgic charm of s’mores in a single, irresistible treat. A chewy, golden-brown cookie base is infused with caramelized brown butter and sourdough discard, then packed with melty chocolate, gooey marshmallows, and crunchy graham cracker pieces. Whether it’s for a cozy night in, a weekend baking project, or simply satisfying a sweet tooth, these cookies always disappear fast.

I make these cookies, and the aroma of brown butter fills the kitchen, instantly setting the stage for something special. The sourdough discard adds a subtle tang, balancing the rich sweetness of chocolate and marshmallows. I fold in the graham cracker pieces, scoop the dough onto a baking sheet, and slide it into the oven. As they bake, the cookies spread perfectly, their edges crisping while the centers stay soft and chewy. Pulling them out, I watch the marshmallows turn golden and gooey, creating that perfect s’mores-like experience in every bite.

What I love about this recipe is its versatility. I can mix in dark chocolate for a deeper flavor, add a sprinkle of sea salt for contrast, or even toast the marshmallows before baking for extra smokiness. These Brown Butter Sourdough S’mores Cookies aren’t just cookies; they’re a blend of textures, flavors, and nostalgia that make every bite unforgettable.

Perfect for:

• Cozy dessert nights
• Holiday cookie platters
• Using up sourdough discard
• Gifting to friends and family
• Satisfying s’mores cravings without a fire

Why You will Love The Brown Butter Sourdough S’mores Cookies

These cookies stand out because they:

• Feature Nutty Brown Butter
• The secret to these cookies’ deep, complex flavor is brown butter. By toasting the butter until golden and fragrant, it takes on a caramelized, nutty richness that enhances every bite.
• Use Sourdough Discard
• Not only does sourdough discard add a subtle tang that balances the sweetness, but it also helps reduce food waste. This ingredient creates a slight chewiness while giving the cookies an extra layer of depth.
• Deliver S’mores in Every Bite
• Each cookie is packed with gooey, toasted marshmallows, melty chocolate chunks, and crunchy graham cracker pieces—perfectly capturing the essence of a campfire s’more.
• Have a Chewy and Crispy Texture
• The combination of brown sugar, butter, and sourdough discard creates a beautifully textured cookie—crispy on the edges with a soft, chewy center. Every bite is the ideal contrast of crunch and melt-in-your-mouth goodness.
• Offer a Unique Flavor Twist
• These cookies go beyond traditional s’mores treats by blending caramelized brown butter and tangy sourdough. The result? A complex, slightly sophisticated take on a childhood favorite that will have you reaching for more.

Preparation and Cooking Time

• Total Time: 1 hour
• Preparation Time: 20 minutes
• Chilling Time: 30 minutes
• Baking Time: 10–12 minutes
• Servings: 18–20 cookies
• Calories per serving: Approximately 200–250
• Key Nutrients: Protein: 3g, Fiber: 1g, Iron: 6% DV

Ingredients

Dry Ingredients:

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt

Wet Ingredients:

• ½ cup (1 stick) unsalted butter, browned
• ¾ cup brown sugar
• ¼ cup granulated sugar
• 1 egg + 1 egg yolk
• ½ cup sourdough discard (unfed)
• 1 teaspoon vanilla extract

Mix-Ins:

• ¾ cup chopped chocolate or chocolate chips
• ½ cup mini marshmallows
• ½ cup crushed graham crackers

Ingredient Highlights

• Brown Butter: Creates a deep, caramel-like flavor.
• Sourdough Discard: Adds a subtle tang that enhances the cookie’s complexity.
• Marshmallows: Melt into gooey pockets throughout the cookies.
• Graham Crackers: Provide crunch and authentic s’mores flavor.

Step-by-Step Instructions

Prepare the Dough:

1. Brown the Butter: Melt the butter in a saucepan over medium heat, stirring until it turns golden brown and smells nutty. Transfer to a mixing bowl and let it cool for 5 minutes.
2. Mix the Sugars: Whisk the brown sugar and granulated sugar into the cooled brown butter.
3. Incorporate the Wet Ingredients: Add the egg, egg yolk, sourdough discard, and vanilla extract. Stir until smooth.
4. Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Form and Chill the Dough:

5. Mix the Dough: Gradually add the dry ingredients to the wet mixture, stirring just until combined.
6. Fold in the S’mores Mix-Ins: Gently stir in the chocolate, marshmallows, and crushed graham crackers.
7. Chill the Dough: Cover and refrigerate for 30 minutes to enhance flavor and prevent spreading.

Bake the Cookies:

8. Preheat the Oven: Set it to 350°F (175°C) and line a baking sheet with parchment paper.
9. Scoop the Dough: Roll tablespoon-sized portions into balls and place them on the baking sheet, leaving space between each cookie.
10. Bake: Cook for 10–12 minutes or until the edges turn golden brown and the centers look slightly underbaked.
11. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack.

How to Serve the Brown Butter Sourdough S’mores Cookies

• Warm with a Glass of Milk: Enjoy fresh out of the oven with a cold glass of milk.
• With Ice Cream: Sandwich vanilla ice cream between two cookies for a s’mores-inspired ice cream sandwich.
• As a Dessert Charcuterie Addition: Add them to a dessert board with fruit, nuts, and chocolate.
• Dipped in Hot Chocolate: Dunk into warm hot cocoa for an extra indulgent treat.
• Crumble Over Yogurt: Sprinkle crushed cookies over Greek yogurt for a sweet breakfast.

Additional Tips for Brown Butter Sourdough S’mores Cookies

• Let the brown butter cool before mixing to prevent scrambled eggs in the dough.
• Don’t overmix the batter to keep the cookies soft and tender.
• For extra gooey marshmallows, press a few on top of each cookie before baking.
• Use a mix of milk and dark chocolate for a balanced chocolate flavor.
• Chill the dough for at least 30 minutes for the best texture and flavor.

Recipe Variations for Brown Butter Sourdough S’mores Cookies

• Nutty S’mores Cookies
• For an added crunch and depth of flavor, mix in chopped pecans, almonds, or walnuts. Toasting the nuts beforehand will enhance their natural richness and complement the nutty brown butter.
• Espresso-Infused Version
• Stir in 1 teaspoon of instant espresso powder to intensify the chocolate flavor and add a subtle coffee kick. This variation brings a mocha-like richness that pairs beautifully with the gooey marshmallows and chocolate.
• Peanut Butter Twist
• Swirl in ¼ cup of creamy peanut butter before mixing the dough for a nutty, salty-sweet contrast. You can also add peanut butter chips for even more indulgence.
• Gluten-Free Option
• Substitute the all-purpose flour with a 1:1 gluten-free flour blend to make these cookies gluten-free. Be sure to check that your graham crackers are also gluten-free for a completely safe treat.
• Extra Caramelized
• For an even more decadent treat, drizzle the cookies with warm caramel sauce before serving. You can also sprinkle a pinch of flaky sea salt on top to enhance the sweet-salty balance.

Storage and Freezing for Brown Butter Sourdough S’mores Cookies

• Storage
  • To keep these cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you prefer a softer texture, add a slice of bread to the container to help maintain moisture. For an extra gooey experience, briefly warm the cookies in the microwave for 5–10 seconds before enjoying.
• Freezing Dough
  • For fresh-baked cookies anytime, scoop the dough into individual balls and place them on a baking sheet. Freeze until solid, then transfer to a zip-top freezer bag, removing as much air as possible. When ready to bake, place frozen dough balls on a baking sheet and bake straight from the freezer, adding 2–3 extra minutes to the baking time.
• Freezing Baked Cookies
  • If you want to store baked cookies for longer, allow them to cool completely before placing them in an airtight container or freezer-safe bag. Separate layers with parchment paper to prevent sticking. Freeze for up to 2 months. To enjoy, thaw at room temperature for 10–15 minutes or reheat in a 300°F (150°C) oven for 5 minutes to restore their freshly baked texture.

Special Equipment for Brown Butter Sourdough S’mores Cookies

• Saucepan for browning butter
• Mixing bowls for combining ingredients
• Baking sheet for even baking
• Wire rack for cooling cookies properly

FAQ Section of Brown Butter Sourdough S’mores Cookies

Can I use active sourdough starter instead of discard?
Yes, but reduce the egg yolk slightly to balance the hydration.

Why should I brown the butter?
Browning enhances the cookies’ caramel and nutty flavors.

Can I use marshmallow fluff instead of mini marshmallows?
Mini marshmallows work best, but you can swirl in marshmallow fluff if needed.

Do I need to chill the dough?
Yes! Chilling prevents spreading and enhances the flavors.

Can I make these ahead of time?
Absolutely! Store the dough in the fridge for up to 48 hours before baking.

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Conclusion of Brown Butter Sourdough S’mores Cookies

Bake a batch of Brown Butter Sourdough S’mores Cookies and indulge in the perfect blend of nutty brown butter, tangy sourdough, and classic s’mores flavors. These cookies offer a chewy texture, gooey marshmallow pockets, and rich chocolatey goodness, making them an irresistible treat for any occasion.

Customize them with your favorite chocolate, add a sprinkle of flaky sea salt for extra depth, or enjoy them straight from the oven for the ultimate cozy dessert.

Fill your kitchen with their warm, nostalgic aroma, and share the joy by snapping a photo of your creation. Tag me on Instagram so we can celebrate your baking success together. Happy baking!