Salted Campfire Cookies
Prep time
Cook time
Total time
Salted Campfire Cookies are the perfect summer treat! Or anytime!
Recipe type: cookie
Cuisine: cookie
Serves: 24 cookies
  • 1 cup (16 tablespoons) unsalted butter, softened to room temperature
  • 1 cup light brown sugar, packed
  • 2 teaspoons vanilla extract
  • ½ cup granulated sugar
  • 1 large egg
  • 1 large egg yolk
  • 2¼ cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup Dark Chocolate Chips
  • ⅓ cup crushed Graham Crackers
  • ⅔ cup Jet Puffed Mini Marshmallow Bits (the kind used in hot chocolate, that's where it is in my store)
  • coarse sea salt, to sprinkle on top
  1. Place half the butter (8 tablespoons) in a small pot on a burner over medium heat. Melt the butter, swirling occasionally. Let the butter foam up a bit while its cooking, it will make popping noises as it cooks, don't be alarmed. The crackling will stop, at this point keep watching and swirling the pot. It will quickly turn brown and start to smell nutty with brown bits sticking to the bottom of the pan. Once it turns to a nice amber color, remove from heat and pour into a small container to allow the butter to cool. Let it cool to close to room temperature, approximately 20 minutes. You just don't want it to be too hot when you pour it in the dough mixture. I pop it in the freezer for 5 minutes and it's good to go.
  2. Once the browned butter has cooled beat the remaining 8 tablespoons of butter and brown sugar in a mixer for 3-5 minutes until light and fluffy.
  3. Beat in the vanilla extract.
  4. Pour the cooled browned butter and the granulated sugar. Beat for at least 2 minutes, until smooth. At this point the mixture should lighten in color and become fluffy.
  5. Add the egg and egg yolk, and beat for one minute more.
  6. Add the flour, salt, and baking soda, beating on low speed until just combined.
  7. Fold in the chocolate chips, marshmallow bits and graham crackers until well incorporated.
  8. Transfer the dough onto a piece of plastic wrap. Cover and form into a disk, and stick in the refrigerator for at least 30 minutes.
  9. Preheat oven to 350. Line 2 cookie sheets with parchment paper.
  10. Once the dough has been refrigerated amply, remove the dough and scoop the dough in 2 tablespoon-sized balls onto the prepared baking sheets. Leave about 2″ between the cookies because they will flatten and spread in the oven.
  11. Before putting in the oven, sprinkle the cookies with sea salt to taste.
  12. Bake the cookies for 12 to 15 minutes, until they’re golden brown. Remove them from the oven, and allow them to rest on the baking sheet for at least 5 minutes before moving them.
  13. Serve right away or store airtight at room temperature for several days.
Recipe by Caleigh's Kitchen at