S’MORES GINGER COOKIES

CHEWY GINGER COOKIES just became so much s’more!

Think s'mores, all of the way down to that cozy gingerbread. These cookies have a spiced base, melty milk chocolate, and gooey roasted marshmallows that give you all the s'mores vibes in an elevated way. The warm spices and toasted marshmallows make them the ultimate no-brainer crowd-pleaser. Whether it’s for a gathering or a cozy night in, these cookies are about to become your new favorite sweet treat.

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S'MORES GINGER COOKIES

Yield: 20

Author: Michelle Williams

Prep time: 10 MinCook time: 14 MinTotal time: 24 Min

Ingredients

• Unsalted butter (3/4 cup)
• Light brown sugar (1/2 cup. Plus extra for rolling your cookie dough in)
• Dark brown sugar (1/4 cup)
• Molasses (1/3 cup)
• Pure vanilla extract (2 teaspoons)
• Large egg (1)
• All-purpose flour (2 1/3 cups)
• Baking soda (1/2 teaspoon)
• Baking powder (1/4 teaspoon)
• Ground cinnamon (2 teaspoons)
• Ground ginger (2 teaspoons)
• Ground cloves (1/2 teaspoon)
• Ground nutmeg (1/4 teaspoon)
• Salt (1/2 teaspoon)
• Milk Chocolate (2.8-ounce bar, cut into small squares)
• Marshmallows (8, cut into eighths)

KITCHEN TOOLS

• Stand mixer with paddle attachment
• Large Mixing Bowl
• 1 1/2-Inch Cookie Scoop
• Rubber Spatula
• Shallow Bowl (to hold the sugar to roll your cookie dough in)
• Baking sheet
• Silicone Baking Sheet
• Kitchen Torch
• Wire Cooling Rack
• Chefs Knife
• Cutting board

Instructions

TO MAKE YOUR COOKIES

1. Preheat the oven to 350º and line a baking sheet with a silicone mat.
2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, light brown sugar, and dark brown sugar on medium speed until light and fluffy, about 2-3 minutes.
3. Reduce the speed to low, then add the molasses, vanilla extract, and egg. Mix until fully combined, scraping down the sides of the bowl as needed.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, ginger, cloves, nutmeg, and salt.
5. With the stand mixer on low speed, gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid over-mixing.
6. Using a cookie scoop or tablespoon, scoop dough into balls. Roll each ball in light brown sugar in a shallow bowl to coat evenly, then place them on the prepared baking sheet, spacing them about 2 inches apart.
7. Right before baking, gently press a few chocolate squares and marshmallow pieces into the top of each cookie dough ball.
8. Bake for 14 minutes, or until the edges are golden brown and the centers are slightly soft.
9. Once the cookies are out of the oven and still warm, use a kitchen torch to lightly toast the marshmallows on top until they are golden and slightly crispy. I like a little blackening, but it may be less universal if you're making it for a group of people.
10. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
11. Serve. Eat. Enjoy.

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