Ginger S’mores

Name: Ginger S'mores
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 2 dozen.
Ingredients: 1 cup butter, softened; 1/4 cup shortening; 1 cup packed brown sugar; 1/2 cup sugar; 2 large eggs, room temperature; 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; FILLING:; 1 cup confectioners' sugar; 2 cups frozen whipped topping, thawed; 2/3 cup marshmallow creme; 1/2 tablespoon 2% milk

TOTAL TIME: Prep: 30 min. + chilling Bake: 15 min./batch + cooling YIELD: 2 dozen.

I’ve spent a few years perfecting this recipe to get the cookie soft and full of flavor and to balance the marshmallow and chocolate without overpowering the cookie. I think I finally got it where I want it! —Lynsay Benson, Minnetonka, Minnesota

Ingredients

1 cup butter, softened
1/4 cup shortening
1 cup packed brown sugar
1/2 cup sugar
2 large eggs, room temperature
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
FILLING:
1 cup confectioners' sugar
2 cups frozen whipped topping, thawed
2/3 cup marshmallow creme
1/2 tablespoon 2% milk

Directions

1. In a large bowl, cream butter, shortening and sugars until light and fluffy, 5-7 minutes. 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; cover and refrigerate 30 minutes or until firm enough to roll.
2. 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.
3. 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 bottoms of half the cookies. Let stand until set.
4. Meanwhile, beat filling ingredients until blended. Spread 1 tablespoon over chocolate; cover with remaining cookies. Store in refrigerator in airtight container.

Nutrition Facts

1 sandwich cookie: 294 calories, 13g fat (8g saturated fat), 37mg cholesterol, 187mg sodium, 40g carbohydrate (27g sugars, 1g fiber), 3g protein.