S’mores Campfire Cookies for National S’mores Day!
Let’s talk about camping.
You may or may not be surprised to know that I am not a camper. It’s not that I am against the idea of camping, it’s more the part about actually GOING camping that I struggle with.
Sleeping on the ground.
The potential for wild animal encounters.
Feeling (and smelling) so, so, so dirty.
So, as you see, I am not the first to raise my hand when asked, “who wants to rough it in the woods this weekend??”
I am, however, the first one to raise my hand when asked, “who wants to make s’mores?”
It’s sad, I know, but it’s true. I am not going to deny it. If you ask me to go camping I will respond with, “will there be s’mores?” and if your answer is yes, then mine will be too.
Smore’s are sticky, and gooey, and so wonderful- but sometimes you may want something a bit easier to clean up and manage while sitting fireside with no running water or soap close by. Enter, my Campfire Cookies. They are all the loveliness of a giant smooshy s’more, without the stickiness- and since today is National S’mores Day, what better day to try them out?
Preheat your oven to 350°.
Start by mixing up your favorite chocolate chip cookie recipe. I like this one because it makes the cookies fluffy and soft. Since we are stuffing these we don’t want a dough that creates thin, crispy cookies!
Add your chocolate chips. I like using milk chocolate chips for these in keeping with the traditional Hershey’s bar flavor. Also, the bigger the better! If you think it sounds fun, try using Hershey kisses instead of chocolate chips!
Using a 1/2 C measuring cup, scoop out the dough and press it into a flat circle in your palm.
Now grab those beautiful, fluffy mallows. Lay a jumbo mallow on its side in the middle of your circle of dough.
Lay seam down on a parchment lined (<– VERY IMPORTANT!) baking sheet. Don’t make these unless you have a Silpat mat or parchment paper handy. The spillage will stick everywhere and you will be mad and grumpy about your ruined (but still very tasty) cookies. I know this from experience. Gently fold the sides of the dough all the way around your mallow, sealing all cracks or holes where the gooey stuff could escape!
My sheet barely fit 6 cookies at a time. I definitely wouldn’t bake more than 6 at a time.
Stick your cookies in the oven and bake for 16 minutes. Sometimes I add 1 or 2 minutes after checking them at 16, it just depends on your oven. You want them to be barely golden brown on top. Leave them on the baking sheet after removing them from the oven so they set up and finish baking. After about 15 minutes, remove them to a wire rack and let them cool completely.
Indulge and share, if you want to. Check out the link for the printable recipe below!
- 1C softened unsalted butter
- 1/4C sugar
- 3/4C light brown sugar
- 2 1/4C flour
- 1t vanilla
- 1t salt
- 1t baking soda
- 2 eggs
- 5 full graham cracker sheets
- 12 JUMBO marshmallows
- 1 bag milk chocolate chips or Hershey kisses
- Preheat oven to 350º
- Beat your butter and sugars together until fluffy, about 30 seconds.
- Add all remaining ingredients and mix well, until dough forms.
- Crumble up the graham crackers and add them to the dough
- add your chocolate chips and mix into dough by hand, until well incorporated.
- Line your baking sheet with parchment paper or a Silpat mat.
- Scoop 1/2C balls of dough onto your sheet. Press flat and add a mallow (layed on the side) to the center of each circle of dough.
- Wrap the dough all the way around the mallow, making sure to close up all cracks and holes.
- Lay the balls seam down on the baking sheet, 6 to a sheet.
- Bake for 16 minutes adding a few minutes if necessary. You want them to be lightly golden brown.
- Remove from the oven and keep on the baking sheet for about 15 minutes. Transfer to a wire rack to cool completely.