One last campfire before we put cinnamon in everything. The Last Campfire Cookie brings graham, dark chocolate, and toasted marshmallow together for a little end-of-summer s’mores moment—no campfire required.
Makes: 6 cookies, approximately 60–65 g each
Ingredients
5 tablespoons unsalted butter, softened
¼ cup packed light brown sugar
1 tablespoon granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
¾ cup plus 1 tablespoon all-purpose flour, spooned and leveled
¼ cup finely crushed graham crackers
¼ teaspoon baking soda
¼ teaspoon fine sea salt
⅓ cup chopped dark or semisweet chocolate, plus a few pieces for topping
6 regular-size marshmallows
Flaky sea salt, optional
Instructions
Toast the marshmallows. Place them on a foil-lined baking sheet and briefly toast their tops under the broiler, watching continuously. They can go from golden to burned in seconds. A kitchen torch also works. Let them cool completely, then freeze for 20 to 30 minutes so they’re easier to enclose in the dough.
Make the dough. Mix the softened butter and both sugars for about 2 minutes, until smooth and slightly lighter. Mix in the egg yolk and vanilla.
Add the flour, graham cracker crumbs, baking soda, and fine sea salt. Stir until almost combined, then fold in the chopped chocolate.
Divide the dough into six equal portions. Flatten one portion into a thick disc. Place a cold toasted marshmallow in the center, then bring the dough up and around it. Pinch every seam closed. Repeat with the remaining dough.
Place the cookies seam-side down on a parchment-lined baking sheet. Press a few extra chocolate pieces into the tops. Chill the assembled cookies for at least 45 minutes.
Preheat the oven to 350°F. Bake the chilled cookies for 11 to 14 minutes, until the edges are golden and set. The centers may look slightly puffed and soft.
Sprinkle with flaky salt, if using. Let the cookies rest on the baking sheet for 10 minutes before moving them. The marshmallow filling will be very hot.
A few useful notes
Seal the dough well. A thin spot or open seam lets the marshmallow escape. A little escape is charming; losing the entire center is less charming.
Serve them warm. The marshmallow will be softest shortly after baking. As the cookies cool, it will become chewier. A few seconds in the microwave should soften a cooled cookie again.