Chocolate-Dipped Gingersnap S’Mores
Replacing the usual graham crackers with spicy gingersnaps gives these Chocolate-Dipped Gingersnap S’Mores cookies a warm holiday kick.
Chocolate-Dipped Gingersnap S’Mores
Photo Credit : Mark FlemingA holiday cookie swap recipe from Jerrelle Guy (@chocolateforbasil). In her award-winning cookbook, Black Girl Baking, Jerrelle talks about “finding roots in food memories,” so we loved that her recipe dipped into happy memories of summer s’mores. Replacing the usual graham crackers with spicy gingersnaps gives them a warm holiday kick.
Yield:
12 cookiesIngredients
1 ¼ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
½ teaspoon ground cinnamon
½ teaspoon table salt
4 tablespoons (½ stick) unsalted butter, softened
1 cup granulated sugar
¼ cup unsweetened applesauce
2 tablespoons molasses
1 teaspoon freshly grated ginger
1 teaspoon vanilla extract
12 jumbo marshmallows (or 24 regular ones)
14 ounces bittersweet or semisweet chocolate, finely chopped
Instructions
First, make the cookies: In a medium bowl, whisk together the flour, baking soda, ground ginger, cinnamon, and salt. Beat the butter and sugar with an electric or standing mixer until smooth. Add the applesauce, molasses, grated ginger, and vanilla; beat until combined. Gradually add the dry ingredients and beat until combined, scraping the bowl halfway through. Divide the dough among two storage containers, then seal and refrigerate until firm, at least one hour and up to two days.
Preheat oven to 375° and set racks to the upper and lower middle positions. Line two baking sheets with parchment paper and set aside.
Take the first batch of dough and roll it into 12 one-inch balls. Arrange on the baking sheets, leaving about three inches between each ball. Bake until golden and puffed, about 10 minutes, then bang the pan on the counter a few times to flatten the cookies before returning them to the oven. Bake until browned at the edges, three minutes more. Remove the pan from the oven, bang it again on the counter, then let the cookies cool for five minutes before transferring to wire racks to cool. Repeat with remaining dough.
Now, toast the marshmallows: Turn your oven’s broiler to high and set a rack at the highest position. Line a baking sheet with parchment paper and lightly spray with vegetable oil. If using jumbo marshmallows, arrange six on the paper and flatten each a bit with the palm of your hand. If using regular marshmallows, arrange in pairs before flattening. Leaving the door slightly ajar and watching closely, broil until golden brown on top, one or two minutes. Remove from the oven and set aside to cool completely at room temperature. Repeat with remaining marshmallows.
Melt chocolate in a double boiler (or in a small bowl at 30-second intervals in a microwave at 50% power). Stir until smooth and set aside.
Sandwich the marshmallows between two cookies. Dip each sandwich halfway into the melted chocolate, then set on a piece of parchment paper at room temperature until the chocolate cools and sets. Cookies can be stored between layers of wax paper in an airtight container for up to 10 days.
