Ingredients:

• 1/2 cup unsalted butter, melted and cooled at least 10 minutes
• 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
• 1/2 tsp baking soda
• 1/2 tsp kosher salt
• 1 cup mini marshmallows, plus extra for topping
• 1/2 cup semi-sweet chocolate chips
• 4oz semi-sweet chocolate bar, roughly chopped
• 1/2 cup honey teddy grahams, lightly crushed
  (plus some whole for topping)

In a large mixing bowl, mix together butter and sugars until sugars are dissolved. Then add the egg yolk and vanilla extract and mix. Next add your sourdough discard and mix again.

In a medium bowl, whisk together the flour, baking soda, and salt. Add your dry ingredients to your wet ingredients and mix them together until just combined.

Add your marshmallows, chocolate chips, about half of your chopped chocolate, and your crushed teddy grahams. Fold them into the dough. Cover and chill in the refrigerator for at least 1 hour.

When ready to bake, preheat the oven to 350F and line a baking sheet with parchment paper. Use a 1 tbsp scoop to form dough balls and space about 2″ apart. Bake for 8-10 minutes until edges are set and starting to brown.

Before transferring to baking sheet, stick a teddy graham into each cookie, add a couple of pieces of the roughly chopped chocolate, and add a marshmallow. Using a torch or lighter, lightly toast the marshmallow.

Transfer to a cooling rack and cool until the chocolate is set.