Campfire Cookies

I am honored to be participating with OXO and Cookies for Kids Cancer.

OXO is donating $100 to Cookies for Kids’ Cancer, (up to $100,000 commitment) for each participating blogger. 

OXO is working towards a $100,000 donation goal during September, which just happens to be National Childhood Cancer Awareness Month. 

This year’s campaign highlights Dorie Greenspan’s latest cookbook, Dorie’s Cookies.

You’ll have to wait until the end of October when the cookbook is released to taste over 200 of Dorie’s cookie recipes.

Below you’ll find a free recipe for Dorie’s Double-Buckwheat Double-Chocolate Cookies.

Oxo sent me their Non-Stick Pro Cookie Sheet for recipe development.

The OXO Non-Stick Pro Cookie Sheet features a unique micro-textured pattern that ensures even baking and adds structural rigidity.

An oversized edge makes it easy to grip and carry to and from oven.

With a light to guide you, OXO On Illuminating Digital Hand Mixer includes intuitive digital controls to steadily increase or decrease speed.

When you’re finished, the on-board beater clip, wrap-and-secure cord, and flat, stable base allow for compact, upright storage.

Not only are you receiving the recipe for Dorie’s Double-Buckwheat Double-Chocolate Cookies I am also including my favorite Campfire Cookie recipe below!

The Campfire Cookie is the ultimate Smores turned into a cookie with Peanut Butter folks!

Yes, that’s a chewy peanut cookie, mixed with chocolate chips, topped with mini marshmallows and more chocolate chips!

Think ooey, gooey, goodness people!

The marshmallows become lightly toasted as they bake and the chocolate chips melt into the cookie so it really is a cookie party in your mouth folks!

All that’s missing is campfire songs and ice cold milk!

Campfire Cookies
1 1/2 cup chocolate chips, milk chocolate
1 cups mini marshmallows
1 cup peanut butter, creamy
2 sticks butter, unsalted, room temperature
2 1/2 cup all-purpose flour
2 cups brown sugar
2 eggs, room temperature
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon vanilla
pinch of salt

Directions:
Preheat oven to 375 degrees.
Sift flour, baking powder, baking soda and salt, set aside.
Cream butter, peanut butter, and sugar together for about 3-4 minutes.
Add eggs and beat for about 1 minute more.
Reserve one tablespoon of flour and toss 1 cup chocolate chips with mixture and set aside.
Add remaining flour mixture to egg/cream mixture and mix on low for about 2-3 minutes until blended well.
Place dough in refrigerator and chill for about 30 minutes.
Place around 1 inch balls of dough on cookie sheet, flatten with a fork and make a crisscross pattern.
Top with mini marshmallows and a few chocolate chips.
Bake at 375 degrees for about 10 minutes.
Allow cookies to rest on cookie sheet for about 5 minutes.

Double-Buckwheat Double-Chocolate Cookies
Recipe from Dorie’s Cookies by Dorie Greenspan

Makes about 80 free-form or 60 round cookies

1 2⁄3 cups (227 grams) all-purpose flour
1 cup (120 grams) buckwheat flour
1⁄4 cup (21 grams) unsweetened cocoa powder
2 sticks (8 ounces; 226 grams) unsalted butter, cut into chunks, at room temperature
1⁄2 cup (100 grams) sugar
1⁄4 cup (50 grams) packed light brown sugar
1 teaspoon fine sea salt
2 large egg yolks, at room temperature
1 teaspoon pure vanilla extract
1⁄4 cup (45 grams) kasha, preferably Wolff’s medium granulation (see headnote)
4 ounces (113 grams) bittersweet chocolate, finely chopped
2 teaspoons sanding sugar, mixed with 1 teaspoon flake sea salt, such as Maldon, for sprinkling

If you’re going to make free-form cookies, position the racks to divide the oven into thirds and preheat it to 350 degrees F. (If you’ll be making slice-and-bake cookies, preheat the oven after the logs have chilled.)

Whisk both flours and the cocoa powder together. (If the cocoa is lumpy, sift the dry ingredients, then whisk to blend.)
Working with a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter, both sugars and the salt together on medium speed until smooth, about 3 minutes. Drop in the yolks and beat for another minute, scraping the bowl as needed, then add the vanilla. Turn the mixer off, add the dry ingredients all at once and mix on low speed until they are almost incorporated. This takes a minute more than you might think it should; at first the dough looks crumbly and then it starts to darken, moisten and come together. Mix in the kasha and chopped chocolate. Use a large flexible spatula to give the dough another few turns and mix in any loose ingredients.

Turn the dough out and divide in half.

To make free-form cookies: Shape each piece of dough into a disk. One at a time, place between pieces of parchment paper and roll out to a thickness of 1⁄4 inch. It’s the thickness, not the shape, that matters. (I usually go for a rough oval or round.) Peel away both pieces of paper from one piece of dough, then return the dough to one piece of paper and slide it onto a baking sheet (if you don’t loosen the bottom paper, the dough will curl during baking). Repeat with the second piece of dough. Sprinkle the dough with the sugar-salt mixture.

Bake for 14 to 15 minutes, rotating the sheets top to bottom and front to back at the midway mark, or until the cookies are set — the edges will be more set than the center, which might still have a bit of give when gently prodded. Slide each cookie slab, still on the parchment, onto the counter. Using a pizza wheel or a knife, cut the big cookie into as many cookies of whatever shape you like. I cut it into strips about 1 inch wide and then cut these diagonally so that I end up with diamond-shaped cookies. Slide the cookies, still on the paper, onto a rack to cool to room temperature.

To make slice-and-bake cookies: Roll each piece of dough into a log that’s 12 inches long. Wrap well and freeze for at least 1 hour, or refrigerate for at least 2 hours.

When you’re ready to bake, preheat the oven as on page 203. Slice each log 1⁄3 inch thick and place the cookies about an inch apart on two baking sheets lined with parchment paper or silicone mats. Sprinkle with the sugar-salt mixture.

Bake for 11 to 12 minutes, rotating the sheets top to bottom and front to back at the midway mark, until the cookies are firm around the edges and give slightly when pressed in the center. Transfer the cookies to racks to cool completely.

Storing
If you’d like, you can freeze the dough, either rolled out or shaped into logs, for up to 2 months; be certain to wrap it well. The logs can also be refrigerated for up to 3 days. The cookies can be baked (or sliced and baked) straight from the freezer; add a minute or two to the baking time. The cookies will keep covered at room temperature for about 4 days; they can be frozen, well wrapped, for up to 2 months.