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Gingersnap S’moresGingersnap S’mores
Gingersnap S’mores

Gingersnap S’mores

Adorable and nostalgic, this new spin on the classic holiday gingersnap features a filling of chocolate and marshmallows for a little campfire flare in the Midwest cold. Make a batch of these for a fun dessert option, or keep the cookies, chocolate and marshmallows separate and let family members make their own.
Christina Musgrave
Christina Musgrave
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Recipe - Heinen's of Rocky River
Gingersnap S’mores
Gingersnap S’mores
Prep Time15 Minutes
Servings10
Cook Time15 Minutes
Ingredients
1 1/2 cups Heinen's Organic Evaporated Raw Cane Sugar, divided
1/2 cup Heinen’s organic brown sugar
1 stick Heinen’s unsalted butter, at room temperature
2 tsp. baking soda
1 tsp. Heinen’s organic ground cinnamon
1 tsp. Heinen’s organic ground ginger
1 tsp. Heinen’s organic ground cloves
1/2 tsp. salt
1 egg
1/4 cup dark molasses
2 cups all-purpose flour
2 cups Heinen’s milk chocolate baking chips
Large marshmallows
Directions
  1. Preheat oven to 350˚F.
  2. Beat together 1 cup of Swerve sugar substitute, Heinen’s organic brown sugar and butter using a stand or hand mixer. Beat until fluffy.
  3. Add the molasses and egg and beat until well combined.
  4. Add the baking soda, cinnamon, cloves, ginger, salt and all-purpose flour. Beat until combined.
  5. Add the remaining cup of swerve sugar substitute to a plate. Roll the dough into 1-inch balls and roll the balls in the plate of sugar before placing on a lined baking sheet.
  6. Bake the cookies for 15 minutes, until the tops are slightly cracked. Let cool.
  7. When the cookies are cool, melt Heinen’s milk chocolate baking chips in a microwave-safe bowl. Set aside.
  8. Place the marshmallows on a baking sheet lined with foil. Place in the oven and turn on the broiler. Broil for a few seconds, until the marshmallows start to brown. Turn off the broiler and remove the marshmallows from the oven.
  9. Place a marshmallow on half of the finished cookies. Spoon melted chocolate on the other half and sandwich the cookies together to create s’mores.
15 minutes
Prep Time
15 minutes
Cook Time
10
Servings

Directions

  1. Preheat oven to 350˚F.
  2. Beat together 1 cup of Swerve sugar substitute, Heinen’s organic brown sugar and butter using a stand or hand mixer. Beat until fluffy.
  3. Add the molasses and egg and beat until well combined.
  4. Add the baking soda, cinnamon, cloves, ginger, salt and all-purpose flour. Beat until combined.
  5. Add the remaining cup of swerve sugar substitute to a plate. Roll the dough into 1-inch balls and roll the balls in the plate of sugar before placing on a lined baking sheet.
  6. Bake the cookies for 15 minutes, until the tops are slightly cracked. Let cool.
  7. When the cookies are cool, melt Heinen’s milk chocolate baking chips in a microwave-safe bowl. Set aside.
  8. Place the marshmallows on a baking sheet lined with foil. Place in the oven and turn on the broiler. Broil for a few seconds, until the marshmallows start to brown. Turn off the broiler and remove the marshmallows from the oven.
  9. Place a marshmallow on half of the finished cookies. Spoon melted chocolate on the other half and sandwich the cookies together to create s’mores.