Campfire Cones
Serves: 4
Imelda VonRueden
1 January 1970
Based on User reviews:
44
Spice
52
Sweetness
45
Sourness
39
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
3 cups
Blueberry3 cups
Milk Chocolate Chip3 cups
White Chocolate Chips3 cups
Mini Marshmallow3 cups
Strawberry (sliced)1 cup
Brown Sugar (packed)1 cup
Granulated Sugar2 large
Egg1 tbsp
Peanut Butter1 tbsp
Vanilla Extract2.5 cups
All-Purpose Flour1 tsp
Baking Soda1 tsp
Kosher SaltDirections:
1
Special equipment: a hot campfire with a grill grate Distribute the blueberries, chocolate candies, milk chocolate chips, white chocolate chips, marshmallows, peanut butter cups, pecans, strawberries, caramels, cookie pieces and graham cracker pieces among the cups of three 12-cup muffins pans
2
Take a cone and stuff it full of whichever pick-and-mix ingredients take your fancy
3
Wrap very well with aluminum foil
4
Throw on the campfire grill for 5 minutes
5
Remove and let rest until cool enough to handle
6
Unwrap, then squirt whipped cream on top
7
Preheat the oven to 375 degrees F
8
Line a baking sheet with a silicone baking mat
9
In the bowl of a mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined
10
Add the eggs, peanut butter and vanilla and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated
11
In a separate bowl, combine the flour, coffee granules, baking soda and salt
12
Stir together, then add it to the mixer in 3 increments, mixing on low until it's totally incorporated
13
Scrape the bowl and beat for a few more seconds
14
Stir in the chocolate candies, rice cereal and pecans (if using) by hand
15
With an ice cream scoop, scoop the dough onto the prepared baking sheet
16
Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes
17
Transfer to a cooling rack and repeat with the remaining dough