Indoor Smores
Indoor Smores
Makes 12-24 depending on size.

These cookies are my take on a the campsite favorite brought indoors and spruced up a bit. Instead of using graham crackers I’ve used a slightly less spicy gingersnap cookie. And instead of melted chocolate I’ve replaced that with a chocolate ganache. For the marshmallow you can either make your own marshmallow creme or do as I have and use pre-made marshmallows and broil them in the oven.

Gingersnap Cookies (modified from a recipe from Cathy Lowe)

3/4 cup butter, unsalted and softened
1 cup light brown sugar
1/4 cup molasses
1 egg
2 1/4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon ground cloves

Cream together the butter and sugar. Stir in molasses and egg. Add 1 cup of flour, baking soda, salt, cinnamon, ginger and ground cloves and stir to combine. Add remaining flour 1 cup at a time. Chill dough in freezer for 15 minutes. Shape dough into 1/2 inch balls and roll in sugar.
Bake on greased cookie sheet at 375 degrees for 8-9 minutes. You want the cookies to still be a little soft when cooled. Let cool for at least 30 minutes on a cooling rack.

Chocolate Ganache

You can substitute any chocolate ganache for this one. You want it to be soft at room temperature.

3/4 lb unsweetened chocolate
3/4 cup heavy cream
1/8 teaspoon cayanne pepper
2 tablespoon cocoa powder
1 teaspoon vanilla extract (to finish)

Either melt all together over a double boiler or heat the cream until steaming in the microwave and stir in the chocolate until completely melted. Once melted, add the vanilla. Put into a ziploc bag and refrigerate. You can use the bag to pipe the ganache onto the cookies once it has set up.


Besides the above you will also need 12-24 large marshmallows

Take 1/2 the cookies and turn them over. Place 1/2 of a large marshmallow on each and put onto a cookie sheet. Take the other 1/2 of the cookies and turn over and pipe on a good amount (probably around 1/2 - 1 tablespoon depending on size) of the now partially chilled ganache. The ganache should be able to hold it’s shape on the cookie without running. Place these in the freezer while doing the other half.

Place the marshmallow halves into the oven and toast until they show a little color under the broiler (either oven or toaster oven). Once done, remove the chocolate halves from the freezer, match the cookies based on size, and squish them together.
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