I was on a mission to create a chewy cookie recipe, but also wanted to deviate from the classics. I mean, don’t get me wrong. There is for sure a time and place for the classics like a chocolate chip or an oatmeal raisin. But for sake of this post, I experimented with a new favorite (and possibly surprising) pantry item. Hot chocolate packets.
And not just any hot chocolate packets. I made sure I used the ones packed with mini marshmallows. That, combined with some molasses and dark brown sugar, really do make the ultimate chewy cookie.
These “Campfire Chewies” get their name from being a combination of a s’more and a big ass mug of hot chocolate. There are graham cracker crumbs baked into each bite, and that flavor profile combined with the marshmallow filled hot chocolate mix creates a cookie that is legit half s’more, half hot chocolate.
Now, just imagine enjoying these around a toasty campfire.
And just in case we don’t have enough hot chocolate flavor going on INSIDE the cookie, we also roll each cookie dough ball into the mix as well before baking. Game. Changer.Another trick to these chewy cookies? The “pan slam” that I do right at 8 minutes. It deflates the cookies when they are JUST about done and leaves the middle nice and chewy while keeping the outside a tad crispy.This recipe creates a large batch for you to end up with stacks and stacks of cookies. But, if that isn’t your style, this dough keeps really well in the fridge or freezer in case you do not want to bake off the whole batch at once!Print
Think of this cookie as a chewy combo of s’mores and hot chocolate. They’ll make you wanna cozy up next to a campfire. Promise.
- 1 cup Salted Kerrygold butter, softened
- 1 cup Dark brown sugar, loosely packed
- 2 TBSP Molasses
- 1.5 TBSP Vanilla extract
- 2 eggs
- 1 cup all purpose flour
- 8 graham crackers, crushed into crumbs, about 1 cup
- 2.5 cups old fashioned oats
- 6 oz Hot chocolate mix with marshmallows (6 packets for the box I used), plus 2 additional oz for rolling the cookies in
- 3/4 cup mini chocolate chips
- 1 tsp baking soda
- Whisk the dry ingredients together in a medium sized bowl. Set aside.
- Combine the butter, dark brown sugar, and molasses in a large bowl and beat together with an electric mixer for about 2 minutes. Mix in the eggs, one at a time, and then add in the vanilla.
- Gradually add in the dry ingredients into the butter mixture and mix until just combined. Refrigerate the dough for about 30 minutes before scooping.
- Preheat the oven to 350. Using a 1 TBSP cookie scoop, scoop out the cookie dough balls and then roll each ball into the reserved hot chocolate mix.
- Lay each hot chocolate mix covered dough ball on a parchment lined sheet pan. Bake for 8 minutes, and then remove the pan and slam it on the kitchen counter (yes, I mean it). This will deflate the cookies and help with the chewiness. Put back in the oven for an additional 2 minutes.
- Cool on a wire rack and store in an air tight container.