Alesha Sin Vanata, the owner of littleSpoon, quips, “There is something magical about a marshmallow being pulled out of a fire.” She’s right.
Her Campfire Cookies capture the nostalgia of that summer magic perfectly … even in the middle of December. Perhaps that’s why both my husband and son begged for the recipe. Everything great about a classic s’more – graham crackers, toasted marshmallow and melted chocolate – is combined in a simple cookie. Firewood, the outdoors and whittled sticks not required.
The most important piece of advice I can give is: do not be tempted to overbake. Stick to the 10- to 12-minute baking time and the cookies will keep their soft texture even after they cool. Overbaking also will cause the marshmallows to completely melt away.
If you are a fan of gooey marshmallows and creamy chocolate (and who isn’t?), eat these cookies warm and fresh out of the oven. That is how they are served at littleSpoon, and that’s what tempts me to order them on every single visit. But either way you serve them, hot from the oven or cooled, these will be a surefire hit at any holiday party.
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2820 Selwyn Ave. 704-496-9908.
2 2/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon fine-grain kosher salt
1 cup graham cracker crumbs (about 14 square crackers, finely crushed)
1 cup (2 sticks) unsalted butter, melted
1 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
2 cups mini marshmallows
2 cups semisweet or milk chocolate chips
Sift together flour, baking powder and salt in a medium bowl. Whisk in graham cracker crumbs and set aside.
Using a stand mixer fitted with a paddle attachment and set to medium speed, blend melted butter, both sugars and vanilla extract until thoroughly combined. Add the eggs and continue mixing on medium speed until smooth.
Remove the bowl from the stand mixer and fold in dry ingredients in four batches, scraping down the sides as needed, until just combined. Do not overmix. Gently fold in mini marshmallows and chocolate chips.
Divide dough into four parts. Using parchment paper or plastic wrap, roll dough sections into logs approximately 1 1/2 inches in diameter.
Wrap tightly and refrigerate at least one hour and up to three days.
Preheat oven to 375 degrees. Slice chilled dough log into disks just under 1 inch thick (about 12 per section). Place on a parchment-lined cookie sheet and bake for 10-12 minutes until cookies are crispy on the edges and soft in the middle. (Do not overbake.) Serve warm.
Yield: About 4 dozen cookies.