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Campfire Cones

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  • Level: Easy
  • Total: 20 min
  • Active: 15 min
  • Yield: 30 cones
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3 cups blueberries

3 cups chocolate candies, such as M and Ms 

3 cups milk chocolate chips 

3 cups white chocolate chips 

3 cups mini marshmallows 

3 cups mini peanut butter cups (30 to 40 pieces)

3 cups chopped pecans 

3 cups sliced strawberries

30 to 40 caramel bites 

12 cookies, such as Crazy Cookies, recipe follows, broken into pieces

Two 9-cracker packages graham crackers, broken into pieces 

30 waffle cones 

Six (14-ounce) cans whipped cream

Crazy Cookies:

1 cup (2 sticks) salted butter, softened

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs

1 tablespoon peanut butter

1 tablespoon vanilla extract

2 1/2 cups all-purpose flour

2 heaping teaspoons instant coffee granules

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup chocolate candies, such as M and Ms

1 cup rice cereal, such as Rice Krispies

1/2 cup finely chopped pecans, optional


Special equipment:
a hot campfire with a grill grate
  1. 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. Wrap very well with aluminum foil. Throw on the campfire grill for 5 minutes. Remove and let rest until cool enough to handle. Unwrap, then squirt whipped cream on top.

Crazy Cookies:

Yield: 36 cookies
  1. Preheat the oven to 375 degrees F. Line a baking sheet with a silicone baking mat.
  2. In the bowl of a mixer, cream the butter together with the brown sugar and granulated sugar until it's nice and combined. Add the eggs, peanut butter and vanilla and beat until smooth, scraping the bowl if necessary to make sure everything is incorporated.
  3. In a separate bowl, combine the flour, coffee granules, baking soda and salt. Stir together, then add it to the mixer in 3 increments, mixing on low until it's totally incorporated. Scrape the bowl and beat for a few more seconds. Stir in the chocolate candies, rice cereal and pecans (if using) by hand.
  4. With an ice cream scoop, scoop the dough onto the prepared baking sheet. Refrigerate the scooped cookies for 15 minutes, then bake until golden brown, 9 to 10 minutes. Transfer to a cooling rack and repeat with the remaining dough.