I've spent a few years now perfecting this recipe to get the cookie soft and full of flavor and balancing the marshmallow and chocolate without over powering the cookie and I think I finally got it where I want it! Recently I tried orange zest in the recipe and it seemed to bring out some extra flavor.—Lynsay Benson, Minnetonka, Minnesota
Total TimePrep: 30 min. + chilling Bake: 10 min./batch + cooling
- 1 cup butter, softened
- 1/4 cup shortening
- 1 cup packed brown sugar
- 1/2 cup sugar
- 2 large eggs
- 2 tablespoons molasses
- 3 cups all-purpose flour
- 3 tablespoons instant vanilla pudding mix
- 1 teaspoon baking soda
- 3/4 teaspoon ground ginger
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon ground allspice
- 1/4 teaspoon pepper
- 1 cup milk chocolate chips
- 1 cup confectioners' sugar
- 2 cups each frozen whipped topping, thawed
- 2/3 cup marshmallow creme
- 1/2 tablespoon 2% milk
- In a large bowl, cream butter, shortening and sugars until light and fluffy. 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; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
- 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.
- 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 bottom of half of the cookies. Let stand until set.
- Meanwhile, beat filling ingredients until blended. Spread 1 Tbsp over chocolate; cover with remaining cookies. Store refrigerator in airtight container.
Nutrition Facts1 sandwich cookie: 320 calories, 13g fat (8g saturated fat), 37mg cholesterol, 231mg sodium, 46g carbohydrate (32g sugars, 1g fiber), 3g protein.
Originally published as Gingerbread smores in Taste of Home December 2018
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