Traditional s'mores are a summertime staple, but by swapping graham crackers with spicy gingerbread cookies and by subbing plain chocolate for a chocolate-swirled cookie butter, you'll create an irresistible s'more that's perfect for the holidays!
Ingredients
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.)
Instructions
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.
Serve!!
Recipe by The Domestic Rebel at https://thedomesticrebel.com/?p=5884