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Peanut Butter Swirl Sourdough S’mores Cookies

Delightful cookies that combine the rich flavor of peanut butter with chocolate and marshmallows, all wrapped in a sourdough base.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup sourdough starter Freshly activated
  • 1 cup all-purpose flour Sifted
  • 1/2 cup peanut butter Creamy or crunchy based on preference
  • 1/2 cup brown sugar Packed
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
Mix-Ins
  • 1 cup mini marshmallows
  • 1 cup chocolate chips Semi-sweet or milk chocolate
  • 1/2 cup crushed graham crackers For the s’mores flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the flour, baking soda, and salt. Set aside.
  3. In another bowl, whisk together the sourdough starter, peanut butter, brown sugar, granulated sugar, and vanilla extract until creamy and well blended.
  4. Gradually add the dry mixture to the wet ingredients, stirring until a soft dough forms. Don’t overmix!
  5. Gently fold in the mini marshmallows, chocolate chips, and crushed graham crackers.
  6. Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving enough space between each for spreading.
Baking
  1. Place the cookies in the oven and bake for 10-12 minutes or until the edges start to turn golden brown.
  2. Let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For best results, check cookies at the 10-minute mark to avoid over-baking. Substitutions: Almond butter can be used for a nutty twist, and gluten-free flour is an option for those with gluten sensitivity. Store cookies in an airtight container for up to a week.