Ingredients:

• 8 tbsp butter, melted and cooled
• 1/2 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 2 tsp vanilla extract
• 1 egg yolk
• 100g sourdough discard
• 160g AP flour
• 1 tbsp matcha powder (ceremonial or culinary grade)
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup white chocolate chips (or more if not adding marshmallows) (plus extra for drizzle)
• Optional: 3/4 cup cereal marshmallows (plus extra for topping)

Preheat oven to 350F. In a large bowl, mix together sugars and butter until sugars are dissolved. Then add the egg yolk, vanilla extract, and sourdough discard. Mix together completely.

In a separate bowl whisk together the flour, baking soda, salt, and matcha powder. Add dry ingredients to wet ingredients and mix together until just combined.

Add your white chocolate chips and cereal marshmallows to the bowl and fold into the dough. Use a 1 tbsp cookie scoop, place dough balls 2” apart on a parchment paper lined cookie sheet. Bake for 7-9 minutes, until edges are set and just starting to brown. Transfer to a cooling rack.

Put about 1/4 to 1/2 cup of white chocolate chips in a microwave safe bowl. Microwave in 10 second increments, stirring between each, until they are completely melted.

Using a spoon, drizzle the white chocolate over the cookies, and top with extra cereal marshmallows while the chocolate is still wet.