- 2 1/4 cups All Purpose Flour, spooned into the measuring cup and leveled
- 1 tsp Baking Soda
- 3 tsps Ground Ginger
- 1 tsp Ground Cinnamon
- 1 tsp Ground Cloves
- 3/4 tsp Sea Salt, Finely Ground
- 3/4 cup Butter, room temperature (I use Kerrygold brand for richness)
- 1 cup Dark Brown Sugar (packed)
- 1 Large Egg, room temperature
- 1/2 cup Unsulfured Molasses
- 1 Bag of Jumbo Round or Square Marshmallows
- 1 Bag of Dark/Bittersweet Chocolate Chips (at least 72% Cacao)
- Maldon Smoked Flake Sea Salt (optional)
- Seasonal Sprinkles to decorate (optional)
*I usually double the batch ingredients to make these in bulk. You can always freeze extra cookie dough and save (double-wrapped tightly in plastic) for up to six months or so.
-Sift the dry ingredients into a bowl, then whisk well to combine
-Using a mixer with a paddle attachment (or hand mixer with regular beaters), cream the butter and sugar until the sugar is fully integrated and the mixture is fluffy
-Add the egg and molasses to the butter and sugar mixture until combined
-With the mixer on low, slowly add the dry ingredients and mix until combined.
-Divide the dough in half and flatten into discs. Then cover with plastic wrap and chill overnight (or up to two days) to fully develop the flavors
Baking the Cookies:
-Preheat the oven to 350 degrees (Fahrenheit)
-Roll out the dough on a floured surface to about 1/4 inch thick
-I usually cut them into 2x2 inch squares or use a 2-inch round biscuit cutter with a scalloped edge - you can use whatever shape you like! As you can see, we used heart-shaped cookie cutters for Valentine's Day treats.
-Pop the loaded cookie sheets in the freezer for a few minutes to help prevent too much spreading
-Bake 12-14 minutes; shorter cooking time for a chewier cookie and longer for more crunch
-Let the cookies cool on the cookie sheet for a minute or two before transferring to a wire rack to cool completely
-To get best ratio of cookie to marshmallow, I cut jumbo rectangular marshmallows in half along the equator (not vertically).
-Place the marshmallows (sticky side up) on a cookie sheet - spread out enough for toasting. *TIP: You can place this in the oven as your oven is coming to temp. Just be careful to watch them and only warm enough to make them slightly pliable/squishy.
-I use a mini-kitchen torch to toast my marshmallows, but you can also set your oven to Broil and use this method. Use the top rack and be very careful to keep a close eye on them so they don't burn! You may also have to rotate your cookie sheet, depending whether your oven heats evenly.
*Toast only enough to get the edges golden brown, but the center is still firm enough to maintain its shape
-Cool completely and then move on to prep the cookies and ganache
-Place your bottom layer of cookies on a cookie sheet covered with a Parchment Paper
-Stack your top halves of the cookies on the side to get ready for fast assembly after making the ganache!
-Heat the Heavy Cream in a small saucepan until steam starts to rise off of the top - make sure not to boil it or you'll scald the cream and have to start over.
-Pour the chocolate chips into a heatproof (non-metal) bowl, then pour the hot cream over the top
-Let the mixture sit for a couple of minutes, then slowly stir with a spatula; mix until fully combined and the chocolate has a nice sheen
(TIP: Gloved hands (powder-free nitrile), a salad forks, and extra sets of hands make this go smoothly with less stress!)
-Working quickly, dip the cooled marshmallows in the chocolate until coated
-Place the coated marshmallow on a bottom cookie and add the top, pressing lightly to help it adhere
*Optional - Before adding the top cookie, add a very scant sprinkle of the Maldon Smoked Flake Sea Salt for a little surprise salty campfire kick!
*Optional - While the chocolate is still warm enough - grab each cookie sandwich and scatter your sprinkles around the circumference to add a pop of color.
(TIP: Do this over a large bowl to catch anything that doesn't stick - and keep extra mess contained!)
(TIP: If you like your chocolate to have more of a firm snap, omit the heavy cream and microwave the chocolate chips in 20 second intervals - checking and stirring around each time - just barely until the chocolate is melted and smooth. If you heat it too much, your chocolate will seize - and that's a whole other issue entirely!)
*You can make these several days in advance and store in Tupperware containers. They keep pretty well, if you can make them last that long...
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