December 19, 2012
I really wanted to make something with marshmallow this year (even though Zach doesn’t like it – I know he doesn’t like anything!), and my time is running out. With only 3 Days left of 20 Days of Christmas Cookies, I had to come up with something before it was too late! Fudge doesn’t count. Because even though it is MADE with a type of marshmallow, it isn’t technically a marshmallow cookie. If that made any sense…I see a lot of hype about a s’more type cookie this year, and I figured I’d throw my own spin of a s’more into the mix. This cookie combines all the great flavors that go into a s’more: chocolate, marshmallow and crunch. No I didn’t use graham crackers. I decided to go with a traditional ginger snap instead, and now I’m thinking let’s skip the whole graham cracker around the camp fire thing! I’m bringing gingersnaps!
These gingersnaps are much like my Chocolate Ginger Snaps that I made earlier in the countdown, less the chocolate. They are gooey with an added touch of crunch along the outer edges. They make the perfect base to my s’more cookie. It’s important that this step is done first, and they have some time to cool before you go on to the marshmallow section.
One thing I’d like to mention is that when you do get to the marshmallow part please watch very carefully. If you are unfortunate enough that your oven only has one setting for a broiler, really really keep an eye on it. It really just depends how hot your oven gets to see how long it takes for your marshmallows to toast. Mine took a little bit longer because my oven is dumb, so just watch them.
It’s also a good idea to eat them when they are straight out of the oven. You are going to get the best results that way. I mean come on now, it’s a make shift s’more! But they still are quite delicious a day later. I’ll let you know how they taste in a couple of weeks. They could be hard as a rock, but I’m not telling anyone =).
So let’s talk about the most important thing I learned about making these cookies. Zach does not like marshmallows. I feel like everyday I discover something else he doesn’t like. Olives, lemon flavored ANYTHING, (even though he drinks lemonade), bleu cheese, brie, apricot, beets, figs (fig newtons don’t count – they don’t even taste like a fig – they are delicious though) and the list goes on and on and on. Picky picky I tell ya! I think we need to broaden his culinary tastes because this is just ridiculous! I’m convinced that when he was little, he was one of those kids that just all of a sudden decided that he didn’t like something because his friends or family members didn’t like it, but marshmallows really?! Who doesn’t love a little ball of pure sugar! I’m going to start hiding marshmallows in his pillow and see if he notices. Although that may attract bugs and I don’t want him to have nightmares about marshmallows. I’ll find some other way, as God is my witness, I will find another way.
Well we have two days left. I’m not sure yet what the last day with entail, but tomorrow I’m making dog cookies. Yes, dog cookies. Cilantro needs to feel the holiday spirit too! And soon we will have four little puppies romping around here. Got to get prepared! These cookies are perfect. They combine pumpkin and apple and are the perfect healthy doggie treat. I can’t wait to share this recipe with you guys. Of course, I will never know if Cilantro actually likes them because he gobbles anything and everything he sees up – this includes but is not limited to garlic. Weird.
Also, I would like to mention that after this 20 Days of Christmas Cookies ordeal, we are going to take a couple of days to bring you our favorite traditional Christmas meals: fish (because we are Italian), our favorite side dishes, how to prepare when you have family coming over for an evening, and a gorgeous Christmas Day spread. After that we are going full throttle everything healthy! Not sure what exactly it will include yet, but in a 15 days series we are going to acknowledge all of those diets out there: paleo, gluten-free, vegan, vegetarian, etc etc. So get excited! I know we are!
- ¼ cup granulated sugar
- ¼ cup dark brown sugar
- ½ cup butter, softened to room temperature
- 1 egg
- 3 tablespoons molasses
- 1 teaspoon pure vanilla extract
- 1¼ cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon allspice
- ½ teaspoon freshly grated nutmeg
- ¼ teaspoon kosher salt
- ¼ cup granulated sugar, for rolling
- 6 marshmallows, cut in half
- 12 small peanut butter cups (I used bells), frozen
- Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. Set aside.
- In the bowl of your stand mixer (with the paddle attachment fixed), cream together ¼ cup granulated sugar, brown sugar and butter. Add the egg, molasses and vanilla and mix to combine.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, allspice, nutmeg and salt.
- Very gently incorporate the dry ingredients into the molasses mixture. Do this until all is combined, but not overly combined.
- With tablespoon, scoop out small pieces of dough and roll them between your hands. Roll them in the extra sugar and set them on the cookie sheet, leaving about 2 inches of space between the cookies.
- Bake at 350 for 12-14 minutes. Remove from oven and let cool on the cookie sheet for about 2 minutes then transfer to a wire rack to finish cooling.
- Once the cookies are cool, set the broiler of your oven to low and situate the rack a couple of notches down from the top. Place half a marshmallow (sticky side down) on each cookie. Situate 6 cookies (side by side) into the very middle of a cookie sheet. Place under the broiler and let toast for about 3-4 minutes. Keep an eye on them. They can quickly go from toasted to burnt (I suggest keeping the oven light on). Repeat this step for the next 6 cookies.
- Once you remove your cookies from the oven, immediately place a peanut butter cup in the middle of the marshmallow. It’s ok if it gets a little melty. The freezing of the cups ahead of time should help with this.
- Best served warm, but can be stored in an airtight container for a week or two.