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!
Servings 18 cookies
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.