No? Okay, then nevermiiiind. Just kindly scroll to the recipe and pretend I didn’t say anything…
I do. Obsess, I mean. From styles to songs to food groups to colors, I become stupidly ob.sess.ed with random stuff in cycles and it drives everyone around me batty.
Like recently, when I became re-obsessed with the Nightmare Before Christmas soundtrack. And I sang it and sang it and sangggg itt all the live long daaaaay to the point where my family basically threatened I wouldn’t have a place to live if I didn’t stop singing Jack’s Lament.
Or when I bought this AWESOME romper and wore it a good four days in a row. On Day 2, I figured my family wouldn’t notice. But I suppose it is kind of difficult to avoid a girl with hot pink hair wearing a black onesie with a gigantic skull on it. Not to mention when that girl wears the same thing for two more days following the Day 2 incident. Oooooops.
Orrrr my current obsession with.. soup. I knoooow, the thing I fear smelling like the most I have been eating nonstop for days. Not even joking. I stopped at Trader Joe’s for an innocuous little visit to grab some cookie butter and dog treats (of all things) and stumbled out with their organic tomato soup. OH MY GAWD Y’ALL. IT’S THE BEST SOUP IN THE WOOOOOORLD. It has been a staple as my lunch and dinner daily for the past three days. And when I went to Trader Joe’s a few days later, I actually bought EIGHT cartons. EIGHT. Duuuude.
And now since the holidays are HEEEEERE, I am all about peppermint & gingerbread. Gingerbread is one of my favorites because it’s a quintessential holiday flavor. Nothing screams ‘Christmas’ more than freshly baked, spicy and sweet gingerbread cookies, or building decadent, outrageous, candy-laden gingerbread houses with gobs of sweet buttercream.
I got to thinking that gingerbread isn’t necessarily limited to lattes or fantasy-home building materials. It actually marries beautifully with a lot of other common flavors we love, like marshmallow, chocolate & cookie butter.
Think about it: cookie butter, America’s newest favorite spread, is spicy and sweet, made from ground Biscoff cookies. It almost has that gingerbread flavor to it with the creamy consistency of peanut butter that makes it irresistible on sandwiches or as a frosting. And marshmallow + chocolate… well, what don’t they pair well with? Smooosh them all together between two plush, soft-baked gingerbread cookies and you have yourself one helluva s’mores cookie sandwich, my friend.
Time to obsess!
- 1 pkg gingerbread cookie mix (like by Betty Crocker)
- ½ cup oil
- 1 egg
- 1 Tbsp water
- ¼ cup miniature marshmallow bits
- ¼ cup miniature chocolate chips
- About 4 oz (a little more than half a jar) marshmallow fluff
- ⅓ cup Cookie & Cocoa Swirl Butter (by Trader Joe's -- it's a cookie butter & Nutella spread that's to die for. If you can't find it, substitute regular cookie butter, like by Biscoff or Trader Joe's.)
- Preheat oven to 350 degrees F. Line 2 cookie sheets with silicone liners or use the naturally nonstick Heirloom Cookie Sheets; set aside.
- In a large bowl, mix together the cookie mix, oil, egg & water until a soft yet stiff dough forms. Stir in the miniature marshmallows and miniature chocolate chips to combine.
- Drop Tablespoonful-sized dough onto the prepared cookie sheets about 1" apart from one another. Bake for approx. 8-9 minutes, rotating pans halfway through baking time to ensure even cooking. The cookies may appear slightly underdone but that's okay; they'll continue to firm up as they cool. Cool the cookies completely.
- Take one cookie and smear a generous dollop of marshmallow fluff onto its flat side; set down. Take a like-sized cookie and smear a generous dollop of cookie & cocoa butter spread on it. Gently sandwich the two cookies together, creating a little cookie sandwich.
These cookie sandwiches are maaaaaahhhhjjjjjoooorrrr. The spiciness of the soft gingerbread cookies totally balances out that overt sweetness of the fluffy, sticky marshmallow goo. I LOVE the similarities in flavor between the gingerbread and the cookie butter — the two pair so well together, and the chocolate is a nice touch that isn’t overpowering and totally allows the spicy sweetness of the gingerbread + cookie butter to shine. This is such a fun way to make campfire s’mores inside during cold, blustery nights. All that’s missing is an indoor fort!
Have a fantastical day!