No oven? No problem. These are the ultimate lazy-camping edible: a thick, gooey cookie stuffed with graham cracker chunks, melted chocolate, and toasted marshmallow, and perfectly dosed canna-butter. Bake them right in the campfire coals in 12 minutes flat. 25 mg each, 8 giant cookies per batch. Bring these to the site and you’ll be crowned camp chef for life.
Daily Allowance Snapshot (per cookie)
Serving size: 1 cookie (≈ 85 g)
Calories 420
Total Fat 22 g (28 % DV)
├ Saturated Fat 13 g (65 % DV)
Total Carbs 52 g (19 % DV)
├ Total Sugars 34 g
Protein 5 g
Active THC 25 mg
Primary Terps in test batch: Myrcene, Caryophyllene, Limonene
Allergens: Gluten, Dairy, possible Soy (check chocolate)
Decarboxylation Guide (done at home before the trip)
Total batch potency: 200 mg active THC (8 cookies × 25 mg each)
Flower used: 20 % THC
1. Oven to 240 °F (use thermometer).
2. 1½ g flower, medium grind, single layer on parchment.
3. Bake 40 minutes, shake at 20 min. Cool completely.
4. You now have ~300 mg THCA → ~200 mg usable THC after losses.
Infusion Guide – Campfire-Ready Canna-Butter (make this at home)
1. Melt ½ cup (1 stick) unsalted butter in a small pot.
2. Add decarbed weed, keep under 190 °F for 2 hours (low simmer).
3. Strain hard through cheesecloth, cool → ½ cup golden 200 mg canna-butter.
Complete Recipe – 8 Giant Campfire S’mores Cookies (25 mg each)
Ingredients (fits in one zip bag + cooler)
½ cup (1 stick) 200 mg canna-butter, cold & cubed
½ cup brown sugar
¼ cup white sugar
1 egg (or 3 tbsp aquafaba for vegan)
1 tsp vanilla
1 cup all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup crushed graham crackers (about 4 sheets)
¾ cup chocolate chunks or chips
8 big marshmallows (or 16 minis)
Campfire Gear Needed
Heavy-duty foil, campfire coals (not open flame), tongs, small cast-iron skillet or foil pie tin
Steps (at the campsite)
1. Cream cold canna-butter + sugars in a bowl with a spoon until fluffy.
2. Mix in egg and vanilla.
3. Stir in flour, baking soda, salt → thick dough.
4. Fold in graham cracker pieces and chocolate chunks.
5. Divide into 8 giant balls (golf-ball+ size). Flatten slightly.
6. Place a marshmallow in the center of 4 dough rounds, top with the other 4 rounds, seal edges like a sandwich.
7. Wrap each sealed cookie tightly in foil.
8. Bury packets in hot coals (not flames) for 10–14 minutes, flipping once.
9. Pull with tongs, let rest 5 min, unwrap → molten s’mores center.
Pro tip: Pre-portion dough at home, freeze in a zip bag, keep in cooler. They’ll bake straight from frozen and stay perfectly gooey.
Start with half a cookie if you’re not trying to talk to the trees all night. These hit in 60–90 min around the fire and last for hours. Best edible you’ll ever eat under the stars.