There’s something magical about a warm, homemade cookie—especially when it’s soft, chewy, and packed with gooey chocolate and melty marshmallows. These Sourdough Chocolate Chip Marshmallow Cookies are a fun and delicious way to use up extra sourdough discard.
I love finding creative ways to use sourdough discard, and cookies are one of my favorite options. The natural acidity of the discard balances the sweetness, giving these cookies a subtle depth of flavor. Meanwhile, the mini marshmallows melt into little pockets of chewy, caramelized goodness, and the chocolate chips make them extra indulgent. If you love soft, bakery-style cookies with a slightly crisp edge, you’re going to love these!
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Why You’ll Love This Recipe
- No brown sugar or honey – just granulated sugar for the perfect sweetness
- Soft and chewy texture – thanks to the sourdough discard
- Gooey marshmallows – they melt into the dough for the best bites
- Great way to use up sourdough discard – no waste, just delicious cookies!
Similar posts you might be interested in:
- Sourdough Shortbread Cookies
- Sourdough Condensed Milk Cookies
- Sourdough Oatmeal Chocolate Chip Cookies
- Easy Sourdough Chocolate Chip Cookies
Ingredients:
- Unsalted butter, softened – Adds richness and helps create a soft, chewy texture.
- Granulated sugar – Sweetens the cookies and helps with a light, crisp edge.
- Egg – Binds the ingredients together and adds structure.
- Sourdough discard (unfed or fed) – Adds a subtle tangy flavor and enhances the cookie’s texture.
- Vanilla extract – Enhances the overall flavor with a warm, sweet aroma.
- All-purpose flour – Provides structure and gives the cookies their shape.
- Baking soda – Helps the cookies spread and develop a soft texture.
- Baking powder – Adds a bit of lift, making the cookies light and tender.
- Salt – Balances the sweetness and enhances the flavors.
- Chocolate chips – Melts into gooey pockets of chocolatey goodness. If you don’t have any chocolate chips on hand, grab a chocolate bar and chop it coarsely.
- Mini marshmallows – Create chewy, caramelized bites throughout the cookies.
Tools needed:
- Mixing bowls
- Measuring cups and spoons
- Kitchen scale
- Spatula
- Baking sheet
- Parchment paper
- Cookie scoop (optional)
- Cooling rack
How to Make Sourdough Chocolate Chip Marshmallow Cookies:
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Mix in the egg and vanilla extract until well combined.
- Stir the baking soda into the sourdough starter to neutralize it. The starter will become bubbly. Then, add it to the wet ingredients and mix well.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and mini marshmallows.
- Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart. (see note below)
- Bake for 10-12 minutes, or until the edges are lightly golden and the marshmallows are slightly toasted.
- Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips for the Best Cookies
- Chill the dough for 30 minutes if you want thicker cookies. This helps control spreading and enhances the flavor.
- Use mini marshmallows so they melt evenly. If you only have large marshmallows, cut them into 4 pieces.
- Don’t over bake – the cookies will continue to set after you take them out of the oven, so remove them when they look slightly underdone in the center.
- If you don’t have any chocolate chips in your pantry, chop up a chocolate bar. Milk or dark chocolate will taste great.
How many cookies will this make?
For larger cookies, you’ll get about 9 cookies. If you make them smaller, about 2 tablespoons of dough per cookie, you’ll end up with 18-20 cookies.
Perfect for Any Occasion
These sourdough cookies are great for a cozy treat at home, a fun way to use up extra discard, or even as a homemade gift for friends and family. They have the perfect balance of crispy edges, chewy centers, and gooey marshmallow goodness.
Let me know if you try them—I’d love to hear how they turn out! Happy baking!
If you tried this recipe and love it, please come back and give it a review or a comment. Tag me on IG @shakanranch
Sourdough Chocolate Chip Marshmallow Cookies
These soft and chewy sourdough chocolate chip marshmallow cookies are the perfect treat, made without brown sugar and using sourdough discard for added flavor. A delicious and easy way to use up leftover sourdough starter!
Ingredients
- 113 g Unsalted butter softened ½ cup (1 stick)
- 150 g Granulated sugar ¾ cup
- 1 Egg
- 120 g Sourdough discard unfed or fed - ½ cup
- 5 g Vanilla extract 1 teaspoon
- 190 g All-purpose flour 1 ½ cups
- 2.5 g Baking soda ½ teaspoon
- 2.5 g Baking powder ½ teaspoon
- 1 g Salt ¼ teaspoon
- 130 g Chocolate chips ¾ cup
- 40 g Mini marshmallows ½ cup
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.113 g Unsalted butter, 150 g Granulated sugar
- Mix in the egg and vanilla extract until well combined.1 Egg, 5 g Vanilla extract
- Stir the baking soda into the sourdough starter to neutralize it. The starter will become bubbly. Then, add it to the wet ingredients and mix well.120 g Sourdough discard, 2.5 g Baking soda
- In a separate bowl, whisk together the flour, baking powder, and salt.190 g All-purpose flour, 2.5 g Baking powder, 1 g Salt
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chocolate chips and mini marshmallows.130 g Chocolate chips, 40 g Mini marshmallows
- Scoop tablespoon-sized dough balls onto the prepared baking sheet, spacing them about 2 inches apart. (see note below)
- Bake for 10-12 minutes, or until the edges are lightly golden and the marshmallows are slightly toasted.
- Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Tips for the Best Cookies
- Chill the dough for 30 minutes if you want thicker cookies. This helps control spreading and enhances the flavor.
- Use mini marshmallows so they melt evenly. If you only have large marshmallows, cut them into 4 pieces.
- Don’t over bake – the cookies will continue to set after you take them out of the oven, so remove them when they look slightly underdone in the center.
- If you don't have any chocolate chips in your pantry, chop up a chocolate bar. Milk or dark chocolate will taste great.
