Gingersnap S'mores
Chewy Gingersnap S'mores with toasted marshmallow fluff and milk chocolate. The ultimate festive treat that stays soft and chewy for days.
Servings 13 s'mores sandwiches
Ingredients
- 1 stick (½ cup, 113 grams) unsalted butter, at cool room temperature
- 3/4 cup (150 grams) granulated sugar, divided
- 1/2 cup (100 grams) lightly packed dark brown sugar
- 1/3 cup (113 grams) unsulphured molasses, not blackstrap
- 1 large egg, at room temperature
- 2 ¼ cups (286 grams) all-purpose flour
- 1 ½ teaspoons baking soda
- 1 ½ teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon fine sea salt
- 1 cup (170 grams) milk chocolate chips or Hershey bars
- 1 batch Marshmallow Fluff, homemade or store-bought, or 13 large marshmallows
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 (100 grams) granulated sugar, and brown sugar until light and fluffy, about 2 minutes. Add the molasses and egg and beat until combined. Add the flour, baking soda, ginger, cinnamon, cloves, and salt and beat until combined.
- Place the remaining 1/4 cup (50 grams) granulated sugar in a shallow dish. Use a medium cookie scoop to divide the dough into 1 ½-tablespoon portions, gently roll into balls (dough will be soft), then roll in the sugar before placing on the baking sheets, spacing 2 ½ inches apart.
- Bake for about 12 minutes, or until the edges are very lightly golden brown and the centers are just set. Let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Melt the chocolate chips in a heat-safe bowl in the microwave in 30-second bursts, stirring between each burst, until just melted. Let cool slightly to just warm, if needed, so it isn’t hot enough to melt the marshmallow fluff.
- Flip half the cookies over and use a piping bag or spoon to dollop about 2 teaspoons of melted chocolate in the center of each, leaving a border around the edges.
- Flip the remaining cookies over and use a piping bag or spoon to dollop about 1 tablespoon of marshmallow fluff in the center of each, again leaving a border around the edges. Using a kitchen torch, lightly toast the fluff, being careful not to scorch the cookies. Sandwich each marshmallow cookie with a chocolate cookie.
- Serve immediately or store in a single layer in an airtight container in the fridge until fully chilled, about 30 minutes. Once chilled, you can stack them and refrigerate for up to 1 week. Enjoy chilled or let come to room temperature before serving.
Marshmallow Option: Instead of marshmallow fluff, use large marshmallows. Roast until golden brown using a fire pit, gas burner, or kitchen torch, then place over the chocolate and sandwich another cookie.
Notes
Make-Ahead Instructions:
- Marshmallow fluff: Make up to 1 week ahead.
- Cookie dough: Refrigerate for up to 72 hours; roll in sugar before baking. Bake 12 minutes, then bang pan on counter slightly so cookies aren’t quite as thick.
- Baked, unassembled cookies: Freeze for up to 6 weeks, let thaw at room temperature before assembling.
- Baked, assembled cookies: Best served the same day, but can be chilled in a single layer up to 1 week. See freezing instructions above recipe.
- If transporting: For a long transport, freeze the assembled cookies ahead of time and let them thaw during transit. For shorter trips, refrigerate them and keep chilled until about 15-30 minutes before serving. For a slightly less messy option, use store-bought large marshmallows.
Recipe Link
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