Gingersnap S’mores

Graham crackers are an excellent vessel for s’mores because they offer crunch and a break from the ultra sweet marshmallow and typical Hershey’s milk chocolate. Don’t get me wrong, I ADORE s’mores and anything with s’mores flavors but sometimes it can be a little bit of sweetness overload. I just love a good chewy, slightly sweet, spiced gingersnap cookie with a bit of a crunch at the edges. Plus you can’t beat the sparkling sugar coating and crackly appearance, they just LOOK like Christmastime right?

Well I didn’t want to just post a plain gingersnap cookie recipe because there’s a ton floating around online. I wanted to take it up a notch. That’s why when the idea of using homemade gingersnap cookies instead of graham crackers for s’mores sandwiches popped into my head I immediately began gathering all the necessary ingredients. I think I was unconsciously inspired by What’s Gaby Cooking and her Chocolate Chip S’mookies last year. Later that day I was in heaven munching on these ridiculously tasty treats. If you know anything about me you know I am ALL about the texture and I will dream about these gingersnap s’mores and their amazing chewy, crispy, ooey, gooey, stickiness for days.

Why use a cookie scoop?

Using a stainless steel spring-loaded cookie scoop when portioning out cookie dough is one of the KEYS to beautiful, uniform, evenly-shaped and evenly-baked cookies. My cookie scoop is one of my most frequently used kitchen gadgets. A spring-loaded scoop saves you *so much time* in forming the balls of dough. When using a scoop, you ensure each ball is evenly sized so the cookies bake evenly, meaning you don’t have any small overbaked cookies or large underbaked cookies. Learn more about Cookie Scoops and how to use them here!

I love to use my medium spring-loaded cookie scoop (1 1/2 Tablespoons) and this kitchen torch for this recipe!

Marshmallow Note:

I tried these Gingersnap S’mores with both toasted marshmallows and marshmallow fluff and the fluff was the clear winner for s’mores sandwiches that are neater, prettier, and flat enough to eat easily. However with the marshmallow fluff you have to use a kitchen torch for best results. SO with that said feel completely free to use regular marshmallows, just note that the sandwiches may be thicker than these pictures indicate.

There’s another option (really you can make these babies any way you want). If you won’t miss out on the toasted part of s’mores (especially for those of you who don’t have means for toasting marshmallows) or the slightly crisp gingersnaps, you can also assemble Gingersnap S’mores (using regular marshmallows or fluff, melted chocolate or Hershey’s bars), wrap each in foil, and place in a 350°F for 4 to 5 minutes.

If you make these Gingersnap S’mores, be sure to take a picture and tag it #handletheheat on Instagram. I love seeing your photos!

How to make

Gingersnap S'mores

Yield: 11 s'mores sandwiches

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Inactive Time 10 minutes minutes

Total Time: 40 minutes minutes

These Gingersnap S'mores are holiday season decadence! Toasted marshmallow and melted chocolate are sandwiched between two chewy homemade gingersnap cookies. Yum!

Ingredients

• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 cup granulated sugar, divided
• 1/2 cup lightly packed dark brown sugar
• 1/3 cup molasses
• 1 large egg
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4  teaspoon ground cloves
• 1/2  teaspoon fine salt
• 1 1/2 teaspoons baking soda
• 2 1/4 cups (10.12 ounces) all-purpose flour
• 1 cup (6 ounces) milk chocolate chips (You can also use Hershey's bars if you want)
• Marshmallow fluff (see post note)

Directions

1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
2. 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.
3. 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.
4. 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.
5. 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.

Course : Dessert

Cuisine : American

Recipe by Tessa Arias

Author: Tessa Arias

I share trusted baking recipes your friends will LOVE alongside insights into the science of sweets. I'm a professionally trained chef, cookbook author, and cookie queen. I love to write about all things sweet, carb-y, and homemade. I live in Phoenix, Arizona (hence the blog name!)