It’s s’mores in handheld form with no sticky fingers here. These upside down cookies feature a fermented cookie base that develops complex flavors through 12-24 hour cold fermentation, creating the perfect vessel for gooey marshmallows and melted chocolate. The unique assembly method layers graham cracker crumble on the bottom, chocolate chunks and marshmallows in the middle, and sourdough cookie dough on top, sealing everything together for a mess-free treat. Once flipped over, you get a beautiful marbled crumble topping with marshmallow and chocolate peeking through for the perfect bite that tastes like your favorite campfire memory.
Why These S’mores Cookies Are Different
Traditional s’mores require a campfire, perfect weather, and usually result in sticky fingers and burnt marshmallows. These sourdough s’mores cookies capture all the nostalgic flavors you love in a handheld treat that’s perfect any time of year. The fermented sourdough base adds depth and complexity while the upside-down assembly creates stunning visual appeal.
The Secret to Perfect S’mores Cookies
The key to these cookies lies in the fermented graham cracker crumble. Unlike regular cookie recipes, this crumble combines crushed graham crackers with flour, sourdough starter, and the perfect balance of sugars. The 12-24 hour fermentation develops incredible flavor while creating a stable base that won’t melt out during baking.
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Pro Tips for S’mores Cookie Success
Creating the Perfect Marbled Top
Want that stunning marbled appearance when you flip your cookies? The secret is in the crumble placement. When spreading your graham cracker crumble on the parchment, intentionally leave small gaps between the crumble pieces instead of creating a solid, even layer. These gaps allow the marshmallow and chocolate to peek through during baking, creating beautiful marbled patterns when the cookies are flipped over.
The marshmallow will naturally settle into these spaces, and as it softens during baking, it creates those gorgeous gooey streaks that contrast beautifully with the golden graham cracker crumble. This technique transforms your cookies from simple treats into bakery-worthy showstoppers that are as beautiful as they are delicious.
Preventing Marshmallow Meltdown
The secret to keeping marshmallows from melting out completely lies in proper preparation. Coating them with cornstarch creates a barrier that prevents sticking, while freezing them delays the melting process long enough for the cookie structure to set.
Graham Cracker Crumble Consistency
The perfect graham cracker crumble should hold together without being too wet. The balance of brown sugar and powdered sugar provides sweetness while the powdered sugar’s cornstarch content adds binding power. The key is achieving that “brown sugar texture” that holds when squeezed but crumbles easily.
Temperature Matters
Baking at 350°F with properly frozen marshmallows creates the perfect balance – the cookie structure sets while the marshmallows become beautifully gooey without melting out completely. The key is freezing the cornstarch-coated marshmallows for at least 30 minutes before assembly.
Storage and Serving
These s’mores cookies are best enjoyed fresh but can be stored covered at room temperature for up to 2 days. For longer storage, refrigerate for up to a week. The cookies taste amazing both at room temperature and slightly warmed.
Why Sourdough Makes Everything Better
The fermented sourdough base adds subtle complexity that elevates these cookies from simple s’mores mimicry to gourmet treats. The 12-24 hour fermentation develops deeper flavors while creating a tender, perfectly textured cookie that holds its shape beautifully.
Perfect for Any Occasion
Whether you’re planning a camping-themed party, need a show-stopping dessert for a potluck, or simply want to satisfy s’mores cravings without building a campfire, these cookies deliver. They’re conversation starters, Instagram worthy, and most importantly, absolutely delicious.
Frequently Asked Questions
Can I make these without sourdough starter?
While the sourdough starter is key to the complex flavor and texture, you could substitute with additional flour and a bit of yogurt, though the results won’t be quite the same.
How far ahead can I make these?
The cookie dough and crumble both benefit from 12-24 hours of fermentation, making this perfect for planning ahead. Assemble and bake on the day you plan to serve them.
Can I use different chocolate?
Absolutely! Dark chocolate, milk chocolate, or even white chocolate work beautifully. Chopped chocolate bars give more authentic s’mores flavor than chips.
What if my marshmallows still melt out?
Make sure you’re freezing them for the full 30 minutes and coating them thoroughly with cornstarch. Also, embedding them into the crumble rather than just placing on top helps contain them.
Ready to bring the campfire indoors? These s’mores upside down sourdough cookies deliver all the nostalgic flavors you crave in a sophisticated, mess-free package that’s perfect for any occasion.
S’mores Upside Down Sourdough Cookies
Ingredients
Sourdough Cookie Base:
- 120 g active sourdough starter
- 113 g unsalted butter (softened)
- 80 g powdered sugar
- 67 g brown sugar
- 50 g egg (1 large)
- 1 teaspoon vanilla extract
- 2.5 g almond extract (optional)
- 270 g all-purpose flour
- 2 g baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon cream of tartar
Graham Cracker Crumble:
- 60 g graham crackers
- 70 g all-purpose flour
- 30 g sourdough starter
- 50 g brown sugar
- 25 g powdered sugar
- 65 g cold butter (cubed)
- 5 g salt
- 7 g vanilla extract
S’mores Layer:
- 60 g mini marshmallows
- 80 g chocolate bar (chopped into chunks)
- 1 teaspoon cornstarch (for dusting marshmallows)
Instructions
- Day 1: Prepare Cookie Dough for Fermentation
- Cookie Dough
- In a large bowl, cream together softened butter, powdered sugar, and brown sugar until light and fluffy.
- Add egg, vanilla extract, and almond extract (if using), mix well.
- Add sourdough starter and mix until combined.
- In a separate bowl, whisk together flour, baking powder, salt, and cream of tartar.
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Wrap in plastic and refrigerate for 12-24 hours.
- Crumble
- In a food processor, add flour, brown sugar, powdered sugar, and salt.
- Pulse 3-4 times to combine dry ingredients.
- Add graham crackers and pulse until you have large chunks.
- Add cold cubed butter and pulse until combined.
- Add vanilla and sourdough starter, pulse to incorporate.
- Continue pulsing until you reach a brown sugar texture that you can squeeze together and it holds its shape, but also breaks apart easily.
- Refrigerate for 12-24 hours alongside the cookie dough for fermentation.
- Day 2: Assembly and Baking
- In a small bowl, toss mini marshmallows with cornstarch to lightly coat.
- Place cornstarch-coated marshmallows in the freezer for at least 30 minutes before assembly.
- Have chocolate chunks ready for assembly.
- Preheat oven to 350°F (175°C).
- Line a large baking sheet with parchment paper.
- Using a 2.5-3 inch circle cutter as a guide, spread about 2 rounded tablespoons of graham cracker crumble mixture on the parchment in circles. For a marbled effect, leave small gaps between crumble pieces to allow marshmallow and chocolate to peek through.
- Sprinkle chocolate bar chunks evenly over each crumble circle (about 1 teaspoon per cookie).
- Embed frozen, cornstarch-coated marshmallows into the crumble (about 1 teaspoon per cookie or 4-5 mini marshmallows).
- Roll out the fermented cookie dough on a floured surface to a rough rectangle, 10″x 12″, approximately 3/8″ inch thick.
- Using your circle cutter, cut out circles from the dough.
- Gently gather scraps, press together into a ball and wrap well. Refrigerate for 15 minutes for gluten to relax before rolling again.
- When ready to assemble the next tray create another rough rectangle and continue cutting until all dough is used.
- Place each cookie circle on top of the chilled s’mores layers.
- Gently press down to adhere, making sure the graham crumble, chocolate chunks, and marshmallows are under the cookie.
- Bake for 18-22 minutes, until you can see golden browning on the graham cracker edges and cookie tops are set.
- Remove from oven and let cool completely on the baking sheet before serving.
Notes
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