Campfire Cookies are some of my new favorite! Ooey Gooey and delicious!
It’s not even officially winter yet…but it’s cold outside and has been for a few solid weeks now.
Like COLD…not just cool-ish. The kind of cold where I have to take 3 showers a day to warm up and wear my heavy coat if I plan on going anywhere. Sometimes that anywhere only means the bathroom. Ugh…
Here’s the thing my husband is a thermostat tyrant.
So when it’s cold outside, you can always bet it’s cold inside at my house. We are in a constant battle of me turning the heat up and him turning it down. The man walked into the house the other day and I had cranked up the heat to a paltry 68 degrees. SIXTY EIGHT! And he was all, “it’s HOT in here”, turn the heat down.
Now, I’m from Texas. I know what HOT is, and I can assure you 68 is NOT hot. If left up to him the house would be a cool 62 degrees at all times.
So I walk around my house in a scarf and mittens while he wears shorts and flip flops. I slep in full sweats (sometimes a hoodie) with socks and 4 blankets and he sleeps in his unders and a sheet. This is NOT an exaggeration.
Unfortunately the cold weather has just begun around here, so I have many months of the thermostat games to enjoy. But in the meantime I am going to dream of July when I was sitting outside roasting S’mores. Life was good back then.
Enter Campfire Cookies.
I got the recipe for these cookies from my new favorite cookbook Baked Occasions. I included it on my Cookbook Round up last week and I am obsessed with it. This is actually the first of a bunch of recipes I am going to make from this fab book, so stay tuned.
I just couldn’t resist a cookie with marshmallows as my first make.
And lots of sweet graham cracker crumbs…
You have to chill the dough a bit for these, but when you’re ready to bake them they look like this all pretty and scooped on the baking sheet ready to meet the heat.
Now like I said these have marshmallows in them, and yes, some will ooze out. Don’t worry about that.. I love love the oozy marshmallow bits. They stay chewy in the cookie and get a little crispy on the baking sheet. BUT be careful not to over-bake these guys, because the marshmallow will burn!
My kids LOVED these!
Also note that the type of baking sheet you use will effect the amount your cookies spread. I use a thin aluminum baking sheet and always always use parchment paper! An insulated baking sheet is not recommended for these cookies (or any cookies that need browned edges).Print
- 1 3/4 cups flour
- 6 full graham crackers (crushed into coarse crumbs)
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 1/2 cup butter, room temperature
- 1 cup light brown sugar
- 1 egg
- 2 Tbsp honey
- 1 Tbsp vanilla
- 1 cup mini marshmallows
- 1 cup chocolate chips
- In a large bowl whisk together the flour, graham cracker crumbs, salt and baking soda. Set aside.
- In bowl of stand mixer beat butter and brown sugar for 2 minutes until light and fluffy, scraping sides as necessary.
- Beat in egg, honey and vanilla until incorporated.
- Turn mixer to low and add in flour mixture until just combined.
- Stir in chocolate chips and marshmallows.
- Allow dough to chill for at least 2 hours.
- When ready to bake, preheat oven to 325°
- Line a baking sheet with parchment paper and using a 2 Tbsp sized cookie scoop or spoon drop the dough about 2″ apart on the lined baking sheet. Bake for 10-12 minutes until the edges are lightly golden and the marshmallow bubbles and oozes from the cookie. Don’t over-bake.
- Transfer to a wire rack to cool completely.
Store airtight for up to 3 days
Recipe lightly adapted from Baked Occasions