Every month, I have decided to share a “special treat” type of recipe because I think it’s SO important that you treat yourself every now and then and find that healthy balance. Smore’s are a beloved classic, cozy campfire treat. You can now enjoy them at home with my Brown Butter Sourdough S’mores Cookies! These cookies contain all the elements of your classic s’mores – graham crackers, marshmallows, and chocolate and are combined with a soft and chewy cookie. You only need a few simple ingredients to make these cookies. They are also egg free! I will include some “better for you” ingredient options to
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Why Brown Butter?
Brown butter is a magical ingredient that adds a deep, nutty flavor to any dish. By cooking butter until it turns golden brown and develops a rich aroma, you elevate the overall taste of your cookies. The toasted notes pair perfectly with the chocolate and marshmallows, creating a decadent experience that’s hard to resist.
Sourdough Starter Magic
Incorporating sourdough starter not only adds a slight tanginess but also contributes to the chewy texture we crave in cookies. If you have extra sourdough starter on hand, this is a fantastic way to put it to good use! If you can’t have eggs, sourdough starter is an amazing substitute for them in cookies!
Ingredients
- 170g (1 1/4 cup) organic all-purpose flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp salt
- 115g grass fed salted butter (1 stick)
- 120g organic monk fruit, coconut sugar, or sugar/sweetener of choice
- 130g sourdough starter (can be discard or active – a little less than 1/2 a cup)
- 1 tsp vanilla extract
- 1/2 cup organic dark chocolate, chopped – I like the brand Hu.
- 1/2 cup crushed graham crackers
- 1/2 cup mini marshmallows (or cut-up big marshmallows)
“Better For You” Ingredient Options I Chose
Now these are a special treat and I would not make them on a regular basis haha, but I do strive to still use “better for you” ingredients whenever I am in the kitchen.
- Butter: Kerrygold grass-fed butter (only brand of butter I use!!)
- Marshmallows: I used the brand Dandy’s. It’s the best kind I have been able to find!
- Chocolate: Hu organic dark chocolate – This chocolate is not only super clean but it’s the most delicious chocolate on the market in my opinion.
- Graham Crackers: I used the Simple Mills Sweet Honey Thins
How To Make Them
- Brown the butter in a small saucepan over medium heat until bubbly, dark, and golden in color. Be sure to stir it continuously, being careful to not burn it.
- Remove from heat and allow the butter to cool completely to room temperature.
- In a mixing bowl, combine the dry ingredients (flour, baking soda, baking powder, & salt).
- Once the butter has cooled but is still liquid, to a stand mixer, add the brown butter, sugar, vanilla extract, and sourdough starter. Mix with the paddle attachment until smooth and fully incorporated.
- Add the dry ingredients into your stand mixer with the wet ingredients. Stir until just combined. Be sure to not over-mix the dough.
- Add your chocolate chips, graham crackers, and marshmallows. Give it two stirs on low speed just to get them to be fully incorporated into the dough. You can also mix these in by hand.
- Place the dough in the fridge for at least 2 hours to chill, covered.
- Line a cookie sheet with parchment paper or a silicone baking mat. Scoop about 2 tablespoons of your chilled cookie dough and shape into balls.
- Preheat the oven to 375° and place the cookie dough balls about two inches apart on the lined cookie sheet.
- Bake for 12 minutes. Remove from the oven. Tap the pan down onto your stove or countertop to get the cookies to flatten out a bit and get that perfect cookie shape. Use a knife to push any marshmallows that may be oozing out the sides.
- Allow for cookies to sit on the baking sheet for at least another 5 minutes. Enjoy!
Tips for Success
- Don’t forget to chill the dough – If you go straight into making cookies with your dough, your cookies will fall apart and your dough will be too sticky to work with.
- While the cookies are still hot – Lift the baking sheet off the pan (a few inches up) and drop it down onto the pan. This will flatten the cookies and give them that perfect shape. Because of the marshmallows, you may need to use a butter knife or spoon to fix the shape of the cookies to be more circular. The marshmallows can ooze out the sides sometimes!
- Let them sit on the cookie sheet until they are completely cool so that they hold their shape well. I know it’s tempting to just want to dig in immediately!
How To Store
Store at room temperature for up to 7 days in a cool, dry place. Store in an air tight container or freezer safe bag for up to 3 months. I love making an extra batch of these and freezing them to have on hand for when I need a pick me up! I love a good frozen cookie.
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
Brown Butter Sourdough S’mores Cookies
Every month, I have decided to share a "special treat" type of recipe because I think it’s SO important that you treat yourself every now and then and find that healthy balance. Smore's are a beloved classic, cozy campfire treat. You can now enjoy them at home with my Brown Butter Sourdough S'mores Cookies! These cookies contain all the elements of your classic s’mores - graham crackers, marshmallows, and chocolate and are combined with a soft and chewy cookie. You only need a few simple ingredients to make these cookies. They are also egg free! I will include some "better for you" ingredient options to
Ingredients
Instructions
-
Brown the butter in a small saucepan over medium heat until bubbly, dark, and golden in color. Be sure to stir it continuously, being careful to not burn it.
-
Remove from heat and allow the butter to cool completely to room temperature.
-
In a mixing bowl, combine the dry ingredients (flour, baking soda, baking powder, & salt).
-
Once the butter has cooled but is still liquid, to a stand mixer, add the brown butter, sugar, vanilla extract, and sourdough starter. Mix with the paddle attachment until smooth and fully incorporated.
-
Add the dry ingredients into your stand mixer with the wet ingredients. Stir until just combined. Be sure to not over-mix the dough.
-
Add your chocolate chips, graham crackers, and marshmallows. Give it two stirs on low speed just to get them to be fully incorporated into the dough. You can also mix these in by hand.
-
Place the dough in the fridge for at least 2 hours to chill, covered.
-
Line a cookie sheet with parchment paper or a silicone baking mat. Scoop about 2 tablespoons of your chilled cookie dough and shape into balls.
-
Preheat the oven to 375° and place the cookie dough balls about two inches apart on the lined cookie sheet.
-
Bake for 12 minutes. Remove from the oven. Tap the pan down onto your stove or countertop to get the cookies to flatten out a bit and get that perfect cookie shape. Use a knife to push any marshmallows that may be oozing out the sides.
-
Allow for cookies to sit on the baking sheet for at least another 5 minutes. Enjoy!
Servings 20
- Amount Per Serving
- Calories 152kcal
- % Daily Value *
- Total Fat 7.5g12%
- Saturated Fat 4.6g23%
- Cholesterol 12mg4%
- Sodium 163.4mg7%
- Total Carbohydrate 17.4g6%
- Dietary Fiber 0.8g4%
- Sugars 8.2g
- Protein 1.8g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
