No Campfire? No problem!
A quick and simple solution for a popular Summertime treat!
Prep & Cooking: 20 minutes
Makes: 24 medium sized cookies
1 box of chocolate cake mix - substitute a gluten-free mix if needed
¾ cup mini or regular gelatine-free marshmallows – if using regular sized marshmallows cut each marshmallow into approximately 6 pieces
6 graham crackers or digestive biscuits broken into small pieces, roughly the size of the marshmallows
½ cups chocolate chips, chunks or pieces
1/3 cup vegetable oil
¼ cup water
Preheat oven to 350°F and line two baking sheets with parchment paper.
In a large mixing bowl combine dry cake mix with oil and water. Stir together until all ingredients are incorporated and there are no lumps.
Add in marshmallows, cookies pieces and chocolate chips. Mix well to evenly distribute the added ingredients, there may be some breakage of the cookie pieces and that’s ok – the more rustic looking, the better!
The dough should be firm and easy to roll into balls. If you find the dough sticky, refrigerate for 20-30 minutes. You may have some stray cookie and chocolate pieces at the bottom of your bowl that didn’t quite mix into the batter, just push the extra pieces into the top of the cookie balls before baking.
Roll dough into 1-1.5 inch balls and place on prepared cookie sheet. These cookies will spread and I recommend putting no more than 8 cookie balls on each sheet.
Bake the cookies for 10-12 minutes, transfer to a rack or plate to cool for around 10 minutes. The marshmallow in particular will be very hot and gooey, it’s delicious, but be careful!
Tips & Variations: