Next up are Campfire Cookies! Posting date is Sunday, 23 November.
In the Oven: Campfire Cookies
Author: Matt Lewis & Renato Poliafito
Yield: 36 Cookies
- 1¾ ounces (50 g) homemade marshmallows (see page 182) or mini store-bought or plain marshmallows
- ¼ cup (25 g) sifted confectioners’ sugar (only if using homemade marshmallows)
- 3 ounces (85 g) graham crackers (about 6 crackers)
- 1¾ cups (225 g) all-purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 4 ounces (1 stick/115 g) unsalted butter, cool but not cold
- ½ cup (110 g) firmly packed light brown sugar
- ½ cup (100 g) granulated sugar
- 1 large egg
- 2 tablespoons honey
- 1 teaspoon pure vanilla extract
- 6 ounces (170 g) chocolate chips (about 1 cup
- If you are using homemade marshmallows, cut them into small cubes about the size of sugar cubes. Place the confectioners’ sugar in a medium bowl and roll or dip the marshmallows in the confectioners’ sugar to coat the newly exposed sticky sides and keep the marshmallows from clumping together. (If you are using store-bought mini marshmallows, you do not need the confectioners’ sugar.)
- Place the graham crackers in a zip-tight plastic bag. Roll a rolling pin back and forth over the graham crackers until they are crushed into coarse crumbs.
- In a large bowl, whisk together the graham cracker crumbs, flour, cinnamon, baking soda, and salt. Set aside.
- In the bowl of a standing mixer fitted with the paddle attachment, beat the butter and sugars together until smooth and creamy, about 3 minutes. Add the egg, honey, and vanilla, and beat until well incorporated. Scrape down the sides and bottom of the bowl and beat again for another 15 seconds. Add the flour mixture all at once and beat just until the dough comes together. Add the chocolate chips and marshmallows, and mix again for 15 seconds. Cover the bowl tightly and refrigerate the dough for at least 4 hours or overnight (in fact, up to a week is fine).
- Preheat the oven to 325°F (165°C). Line two baking sheets with parchment paper.
- Using a small ice-cream scoop with a release mechanism or a spoon, scoop 2-tablespoon balls of dough and place them on the prepared baking sheets about 1 inch (2.5 cm) apart. Bake, rotating the pans halfway through the baking time, until the edges of the cookies are set and they begin to darken, 14 to 20 minutes. Set the sheets on wire racks for 10 minutes to cool. Using a spatula, transfer the cookies to the wire racks to cool completely.
The cookies can be stored in an airtight container at room temperature for up to 3 days.
Excerpted from Baked Occasions: Desserts for Leisure Activities, Holidays, and Informal Celebrations, by Matt Lewis and Renato Poliafito. Copyright © 2014 by Matt Lewis and Renato Poliafito. Excerpted by permission of Stewart, Tabori & Chang, an imprint of Abrams. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.