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Campfire Crunch Cookies

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Servings: 12
  • Course: Dessert

Take the best part of a bonfire indoors with these campfire-inspired cookies topped with graham cracker crumbs and a toasty marshmallow.

Reynolds Kitchens® Tips

Reynolds Kitchens Tip

For better baking results, use Reynolds Kitchens® Parchment Paper with SmartGrid® to space out your dough evenly on the pan. The 1" and 2" grid marks make measuring and spacing simple.


For Graham Cracker Crumbs

  • 4 tablespoons unsalted butter (56 grams), diced into chunks
  • 6 tablespoons sugar (75 grams)
  • 1/2 pack graham crackers

For Cookies

  • 1 stick unsalted butter, softened slightly (113 grams)
  • 1/2 cup sugar (99 grams)
  • 1 1/2 tablespoons milk (alternative or regular, any fat percentage)
  • 1/2 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1 1/2 cups all-purpose flour (195 grams)
  • 1 cup chocolate chunks or chopped Andes mints (170 grams)
  • 1 cup graham cracker crumbs (recipe above)
  • 12 marshmallows, ripped in half
  • Reynolds Kitchens® Parchment Paper with SmartGrid®


Step 1

MAKE THE GRAHAM CRACKER CRUST: Preheat the oven to 325 F. Combine the butter and sugar in a medium saucepan over medium heat, stirring occasionally.

Step 2

While the butter and sugar melt, crush half a pack of graham crackers into crumbs. I like to do this inside the unopened sleeve package, so I don't have to dirty another plastic bag. Simply grasp an unopened sleeve of graham crackers and break it down the midline. Use a rolling pin to gently (gently so you don't explode the bag open!) crush half the graham crackers into rough crumbs (use your fingers to squish any pieces larger than a pea.)

Step 3

Once the butter/sugar mixture starts to bubble, let it cook for another 5 minutes, stirring occasionally, until all the sugar has melted, and the mixture is very foamy and almost stretchy looking.

Step 4

Remove butter/sugar mixture from heat and immediately stir in the graham cracker crumbs until evenly incorporated. Pour crumbs onto a baking sheet lined with Reynolds Kitchens Parchment Paper and bake for 7 minutes. Once golden and fragrant, remove from the oven and transfer baked crumbs to another bowl to cool. Increase the oven temperature to 350 F.

Step 5

MAKE THE COOKIES: While the graham crumbs are baking, cut the slightly softened butter into 8 chunks. Use an electric stand or hand mixer to cream the butter and sugar together for about 5 minutes, scraping down the sides occasionally, until very light and fluffy.

Step 6

Add the milk and vanilla and cream for another 1-2 minutes until well incorporated.

Step 7

To save on bowls, I like to add the dry ingredients directly at this point if they are sifted evenly. Evenly sprinkle the baking powder, salt and flour over the butter/sugar mixture and beat until just combined. Use a spatula to scrape down the sides and fold in the chocolate and cooled graham crumbs (reserve the extra graham crumb for garnishing later).

Step 8

Cut a piece of parchment paper to fit your desired cookie sheet and divide dough in half.

Step 9

Working with half the dough at a time (leaving the other half covered in the mixing bowl), roll out dough to your desired thickness (mine is usually somewhere between 1/4 and 1/2-inch-thick) on the parchment paper. If the dough is excessively sticky, place another piece of parchment paper on top of the dough while rolling.

Step 10

Use a 2 to 3-inch biscuit or cookie cutter (or the rim of a glass) to stamp out about 12 cookies, re-rolling the dough as needed. Transfer the parchment sheet to your cookie sheet and space the cookies out evenly.

Step 11

Bake for 8 minutes at 350 F. Repeat step 5 and 6 with the other half of the dough.

Step 12

Cookies should look pale and puffed after 8 minutes—broiling will help brown the tops. Place half a marshmallow on top of each cookie and broil for an additional ~2 minutes at 400 degrees, until just golden brown–watch carefully to make sure the marshmallows don’t burn.

Step 13

While the marshmallow is still soft, slide a chunk of chocolate into the center of the marshmallow and sprinkle with reserved graham crumbs. Enjoy!

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