The most delicious Christmas cookies that taste like a gingerbread s’more. Topped with toasted marshmallow creme for a rich and gooey center!
Beautifully spiced ginger-molasses cookies packed with dark chocolate chips and topped with a toasted marshmallow creme! A delicious and cozy Christmas cookie that pairs well with a nice cup of hot chocolate or tea :)
This recipe is originally from Ambitious Kitchen! I adjusted it and toasted marshmallow creme instead of adding marshmallows into the dough- feel free to make them either way.
Full recipe (from Ambitious Kitchen) is below, if you love gingerbread and s’mores, these cookies are for you!! Enjoy <3
Toasted Marshmallow Chocolate Chip Ginger Cookies (adapted from Ambitious Kitchen)
Dry ingredients:
2 ¼ cup all-purpose flour
1 teaspoon baking soda
2 teaspoons ground ginger
1 ½ teaspoon cinnamon
½ teaspoon allspice
¼ teaspoon fine sea salt
Wet ingredients:
¾ cup (12 tablespoons) salted butter (1 ½ sticks salted butter)
1 cup packed dark or light brown sugar
1 egg, at room temperature
1 teaspoon vanilla extract
¼ cup blackstrap molasses
Mix in’s and toppings:
dark chocolate chips or chunks (measure with your heart! Milk chocolate would be good too if you prefer it)
Marshmallow fluff for topping (sub mini marshmallows as a mix in)
Mix dry ingredients in a bowl with a whisk and set aside.
Brown butter in a small pot over medium heat until it is very fragrant + nutty, and a deep amber color. Remove from heat and add to a bowl, allow to cool for about 10-15 minutes.
Beat butter and sugar with electric beaters for one minute. Add egg, vanilla, and molasses. Beat until smooth and creamy.
Add dry ingredients and mix until just combined (you will probably have to use a spatula or wooden spoon to combine everything as the dough will be thick). Fold in chocolate chips/chunks (and mini marshmallows if using). Chill dough for at least 15 minutes.
Roll dough into 2 tbsp balls, roll in granulated sugar and put on a lined baking sheet. If you’re taking the marshmallow creme route like I did, use a small spoon or tablespoon to make an indention in the middle of each cookie for the marshmallow creme. Bake cookies at 350F for 10-11 minutes, until the edges are just set (they may seem underbaked but they will set up when they cool!)
For the marshmallow creme center: allow cookies to cool, then add a dollop of creme to the center of each cookie. Spread it out, then use a kitchen torch to toast it (alternatively, you can broil it for a short time on the top rack in the oven) and enjoy!!!
‘Tis the season for alllll the Christmas cookies!! Stay tuned for many more delicious sweet treat recipes coming soon <3 have a fabulous Wednesday!
With love,
Abigail