Simple Peanut Butter Swirl Sourdough S’mores Cookies
Indulgent sourdough discard cookies featuring a rich brown butter base, gooey marshmallows, crunchy graham crackers, and a creamy peanut butter swirl.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 92 minutes
- Yield: 18 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
170g all-purpose flour
115g salted butter, browned
150g brown sugar
130g sourdough starter discard
1 tsp vanilla extract
1/2 cup mini marshmallows
1/2 cup dark chocolate chunks
1/2 cup crushed graham crackers
1/4 cup creamy peanut butter
1/4 tsp baking soda
1/2 tsp salt
Instructions
1. Brown the butter in a pan and let cool.
2. Whisk butter with brown sugar, then add sourdough discard and vanilla.
3. Stir in dry ingredients until just combined.
4. Fold in chocolate, graham crackers, and marshmallows.
5. Swirl in peanut butter dollops with a knife.
6. Chill dough for 30–60 minutes.
7. Scoop onto tray and bake at 350°F (175°C) for 10–12 minutes.
8. Let cool on pan for 5 minutes before serving.
Notes
Freeze marshmallows before adding to prevent over-melting.
Use active starter for a milder tang if preferred.
Store in an airtight container for up to 5 days.