Hello, my baking friends! Welcome back to my cozy corner of the internet, where we turn simple ingredients into delightful memories. Today, I have a treat that’s about to pull at your heartstrings and whisk you away on a sweet adventure: Decadent Sourdough S’mores Cookies with Marshmallows and Brown Butter. Imagine biting into a gooey, chewy cookie with a hint of nostalgia, reminiscent of campfire nights spent with friends and family. These cookies are a delightful twist on the classic s’mores, blending the rich flavors of brown butter and fluffy marshmallows with the tangy goodness of sourdough. Let’s dive right in!
Why This Recipe Is Worth Making
Now, some of you might be wondering, “What makes these cookies so special?” Well, let me tell you! First, they combine two beloved dessert worlds: cookies and s’mores. The flavor profile is mouthwatering. The brown butter gives a nutty depth, while the marshmallows add a fun squishiness that reminds you of summer nights around a bonfire. Plus, using a sourdough starter in your cookie dough introduces a delightful tanginess that brings the whole cookie experience to another level!
What’s even better is how simple these cookies are to make! You don’t need a culinary degree, just a desire to eat something scrumptious. So whether you’re an expert baker or just someone dipping their toes into the floury goodness of the kitchen, you’re going to love this recipe.
Step-by-Step: Making Decadent Sourdough S’mores Cookies
Here’s how you can create these magical cookies that will make everyone in your home swoon.
Ingredients
To whip up a batch of these delightful cookies, gather the following ingredients:
- 1 cup sourdough starter
- 1 cup unsalted butter, browned
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- Graham cracker crumbs for rolling
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until creamy and smooth. This step is crucial, so don’t rush it. You want to create a luscious base for your cookies!
- Add your sourdough starter, eggs, and vanilla extract to the butter-sugar mixture and mix until smooth. Oh, the aroma of brown butter and vanilla wafting through your kitchen is divine!
- In a separate bowl, sift together the flour, baking soda, and salt. Gradually incorporate this dry mixture into the wet ingredients until just combined. Be careful not to overmix, it’s okay if there are a few lumps.
- Gently fold in the chocolate chips and mini marshmallows, ensuring they’re evenly distributed throughout the dough.
- Scoop tablespoon-sized balls of the dough, roll them in graham cracker crumbs, and place them on the prepared baking sheet with space in between. Give them room to spread their magical identity!
- Bake for about 10-12 minutes or until golden brown. Let them cool slightly before transferring to a wire rack, if you can resist the temptation to eat them right away!
Best Ways to Serve Decadent Sourdough S’mores Cookies
Once your Decadent Sourdough S’mores Cookies are cool and ready to devour, here are some delightful serving suggestions. You can serve them warm, straight from the oven, alongside a glass of cold milk for that classic cookie experience. Another fun idea? Make an ice cream sandwich! Place a scoop of your favorite ice cream between two cookies for a decadent dessert that’s perfect for summer BBQs or movie nights.
Feel free to sprinkle a few extra mini marshmallows or chocolate chips on top when serving to make it extra fancy. After all, dessert should always have a touch of indulgence!
Storage Tips for Decadent Sourdough S’mores Cookies
To keep your cookies fresh and delicious, follow these simple storage tips. Allow the cookies to cool completely before placing them in an airtight container at room temperature. They should stay fresh for about 3-5 days. If you want to maintain their original soft texture, consider adding a slice of bread to the container. The moisture from the bread helps keep the cookies from drying out.
If you find yourself with leftover cookies (though I can’t imagine that happening!), you can freeze them. Place the cooled cookies in a freezer bag, separating layers with parchment paper, and they’ll be good for up to three months. When you’re ready to munch again, simply thaw them at room temperature or warm them in the oven for a few minutes.
Expert Tips for Perfect Decadent Sourdough S’mores Cookies
Brown the Butter Carefully: When browning the butter, watch it closely! You want that beautiful nutty aroma without burning it. Use medium heat and stir continuously for best results.
Chilling the Dough: If you have time, chill the dough for an hour or more before baking. This helps the flavors meld together and results in thicker cookies.
Experiment with Chocolate: You can mix and match different types of chocolate chips, like dark, white, or even peanut butter for an extra flavor kick!
Delicious Variations of Decadent Sourdough S’mores Cookies
Who doesn’t love a little customization? Here are some fun ways to twist this recipe:
- Add your favorite nuts for extra crunch! Walnuts or pecans could work wonders.
- Swap out the mini marshmallows for stuffed marshmallows or even caramel bits for a gooey surprise.
- Feeling adventurous? Add a sprinkle of sea salt on top before baking to balance out the sweetness.
FAQs
Can I use store-bought sourdough starter?
Absolutely! If you don’t have homemade sourdough starter lying around, feel free to use your favorite store-bought variety. It will still yield delicious cookies.
What if I don’t have brown sugar?
If you find yourself out of brown sugar, you can make your own by mixing granulated sugar with molasses. For every cup of granulated sugar, add one tablespoon of molasses for that lovely chewy texture.
How do I know when the cookies are done baking?
Keep an eye on the edges! When the edges are golden brown and the center looks slightly unset, they’re ready to come out. They will continue to cook as they cool.
Thank you for joining me in baking these wonderful Decadent Sourdough S’mores Cookies. I hope they bring a smile to your face and joy to your table! Happy baking, my friends!
Print
Decadent Sourdough S’mores Cookies with Marshmallows and Brown Butter
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delicious cookies combining the flavors of s’mores with a twist of tangy sourdough and rich brown butter.
Ingredients
- 1 cup sourdough starter
- 1 cup unsalted butter, browned
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup mini marshmallows
- Graham cracker crumbs for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together the browned butter, brown sugar, and granulated sugar until creamy and smooth.
- Add the sourdough starter, eggs, and vanilla extract to the butter-sugar mixture and mix until smooth.
- In a separate bowl, sift together the flour, baking soda, and salt. Gradually incorporate this dry mixture into the wet ingredients until just combined.
- Gently fold in the chocolate chips and mini marshmallows until evenly distributed.
- Scoop tablespoon-sized balls of dough, roll in graham cracker crumbs, and place on the prepared baking sheet.
- Bake for about 10-12 minutes or until golden brown. Let cool slightly before transferring to a wire rack.
Notes
Chilling the dough improves the flavors and results in thicker cookies. Adding a slice of bread to the storage container keeps cookies fresh.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg