Alright, gather 'round my goslings, for a tale of triumph. The Campfire Cookie, a dark horse in my 12 Days of Cookies series, had a rocky start but ended up securing its place as a crowd favorite of my cookie realm.
I was on the brink of waving the white flag on this smokey marshmallow dream, but I soldiered on, and boy, am I thrilled I didn't slam the proverbial cookie jar shut.
Turning the basic butter dough into a cocoa marshmallow symphony? It took a few rounds of trial and error, a dash of experimentation, and after a couple of kitchen fails, voilà – the magic concoction emerged. A final recipe that lived up to its namesake, the Campfire Cookie.
Now, here's the twist – ditching the typical mini marshmallows for a more refined companion, organic marshmallow creme. I folded it into the dough, wrapped it tight in wax paper, and stuck it in the freezer for about 20 minutes. Once it was hard enough to cut cleanly, I pulled it out and sliced it into about fifteen pieces. These guys cook in about 15 minutes on a pre-lined cookie sheet.
After heating the remaining marshmallow creme in a double boiler, I put a dollop onto each cookie.
And here's the important part – fire. That marshmallow crown on top? Torch it like you would a marshmallow over a campfire. It gets a golden tan and a hint of smokiness. That's why this gem earned the moniker it rightfully deserves – the Campfire Cookie.
But, hey, don't just take my word for it –try it out. And make sure to cookie number 10; trust me, you wont want to miss it.
Campfire Cookie Ingredients
- Prep: 35 Minutes
- Cook: 15 Minutes
- Total: 45 Minutes
- Serving: 1 Cookie
- Yield: 15 Cookies
- Prepared Basic Butter Dough
- 3 tbs of cocoa powder
- 7 oz Marshmallow Creme
- 1/2 cup of chocolate chips
Directions for Campfire Cookies
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix the cocoa powder into the Basic Butter Dough until the dough is uniformly brown.
- Once combined, fold in half of the marshmallow creme and chocolate chips.
- Form into a log and roll tightly into wax paper.
- Place in the freezer for 20 minutes until the dough is hard enough to cut cleanly.
- Place the cookies on a parchment-lined cookie sheet.
- Bake for 12-15 minutes.
- Allow the cookies to cool on the baking sheets before transferring them to wire racks.
- Once cooled, heat the remainder of the marshmallow creme in a double boiler and spoon a dollop onto each cookie.
- Torch it with a kitchen torch until toasted.