Gingersnap S'mores
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Gingersnap S'mores
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These Gingersnap S'mores are holiday season decadence! Toasted marshmallow and melted chocolate are sandwiched between two chewy homemade gingersnap cookies. Yum!
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Ingredients
- 1 unsalted butter stick (4 ounces), at room temperature
- 1 cup granulated sugar divided
- 1/2 cup brown sugar dark; lightly packed
- 1/3 cup molasses
- 1 egg large
- 1 1/2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon cloves ground
- 1/2 teaspoon salt fine
- 1 1/2 teaspoons baking soda
- 2 1/4 cups all-purpose flour
- 1 cup milk chocolate chips You can also use Hershey's bars
- marshmallow creme fluff (see post note
Instructions
- Preheat the oven to 350°F. Line baking sheets with parchment paper.
- In a large bowl, use an electric mixer to beat the butter, 1/2 cup granulated sugar, and brown sugar until light and fluffy, 2 minutes. Add the molasses and egg and beat until combined. Add in the ginger, cinnamon, cloves, salt, baking soda, and flour and beat until combined.
- Place the remaining 1/2 cup sugar in a shallow dish. Scoop the dough into 1 1/2 tablespoon balls and roll in the sugar before placing on the baking sheet. Bake for 13 to 15 minutes.
- In a heat safe bowl melt the chocolate chips in the microwave in 30 second bursts, stirring between each burst, until just melted. Dollop the chocolate over the middle bottom side of half of the cookies. Spread a dollop of marshmallow fluff on the bottom side of the remaining cookies. Using a kitchen torch, lightly toast the marshmallow fluff, being careful not to scorch the actual cookie. Sandwich a marshmallow cookie with a chocolate cookie. Repeat with the remaining cookies.
- If using whole marshmallows, roast the marshmallows over a fire pit, a stove burner, or using a kitchen torch until golden brown. Place the marshmallow over the chocolate and sandwich with another cookie. Serve immediately.
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