Ginger S’mores

“I’ve spent a few years perfecting this recipe to get the cookie soft and full of flavor and to balance the marshmallow and chocolate without overpowering the cookie. I think I finally got it where I want it!” —Lynsay Benson, Minnetonka, Minnesota

Ginger S’moresTaste of Home
Servings Prep Time Cook Time
2dozen 30minutes + chilling 15minutes/batch + cooling
Servings Prep Time
2dozen 30minutes + chilling
Cook Time
15minutes/batch + cooling
Portions: dozen
Portions: dozen
  1. In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. Beat in eggs and molasses. In another bowl, whisk flour, pudding mix, baking soda, ginger, cinnamon, salt, allspice and pepper; gradually beat into creamed mixture. Divide dough in half and shape each portion into a disk; cover and refrigerate 30 minutes or until firm enough to roll.
  2. Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/8-in. thickness. Cut with a floured 1 3/4-in. square-shaped cookie cutter. Place 1 in. apart on parchment-lined baking sheets.
  3. Bake until set, 12-14 minutes. Cool on pans 2 minutes. Remove to wire racks to cool completely. In a microwave, melt chocolate chips; stir until smooth. Spread 1 teaspoon melted chocolate on the bottoms of half the cookies. Let stand until set.
  4. Meanwhile, beat filling ingredients until blended. Spread 1 tablespoon over chocolate; cover with remaining cookies. Store in refrigerator in airtight container.
Recipe Notes

Nutrition Facts
1 sandwich cookie: 294 calories, 13g fat (8g saturated fat), 37mg cholesterol, 187mg sodium, 40g carbohydrate (27g sugars, 1g fibre), 3g protein.