RECIPE // CHOCOLATE CAMPFIRE COOKIES WITH MARSHMALLOWS + PRETZELS

I have something to admit.

I’m not a huge fan of cookies. I know, I know. I like them, but if I were to choose between cookies and any other dessert, I’d probably choose the other dessert. I like a huge, ooey, gooey Specialty’s cookie as much as any other person, but other than that, they’re just “ok” to me. Which makes it kind of ironic that this December I’m doing a 12 days of cookies project for A. As a cookie lover, I promised him Cookiemas in return for the beauty of a stand mixer he got me.

Unfortunately, it’s already December 26th and I’ve only made 3 different types of cookies. Looks like this project may have to extend into January… The hardest part about 12 days of cookiemas is that because I’m not obsessed with cookies, it’s hard to find inspiration to make 12 different types of cookies. I started off strong with a campfire inspired cookie that you see here. It makes me think of how A and I first met, on a friends camping trip, where all of us spent late nights by the fire, lazy afternoons on the water, and getting sprayed by the stunning waterfalls. Those were the days…

CAMPFIRE COOKIES WITH CHOCOLATE CHIPS + MARSHMALLOWS + PRETZELS
Ingredients:

• 1 cup all purpose flour
• 1 cup whole wheat flour
• 1 cup chocolate chips
• 3/4 cup pretzels, broken into pieces (I used pretzel sticks) keep in mind, this amount is flexible, it’s really up to you!
• 1/2 cup mini marshmallows (also flexible, if you love marshmallows, throw in more!)
• 1 cup packed brown sugar
• 1/2 cup sugar
• 3/4 cup unsalted butter, softened
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 tbsp vanilla extract
• 1 egg
• 1 egg yolk

Start off by preheating the oven to 325 degrees.

1. Sift the flour, baking soda, and salt in a small bowl. Set aside
2. In a medium bowl, cream the butter and sugars until well-blended.
3. Beat in vanilla and eggs until just blended.
4. Add in the flour in two parts, mixing by hand.
5. Stir in chocolate chips, pretzels, and marshmallows until just mixed in.
6. Form 1/4 cup balls, and set them on a silpat about 3 inches apart.
7. Bake for 15-17 minutes, or until edges are lightly brown. Cool on rack.