Fall S’mores
Serves: 1 dozen s'more sandwiches
- 1 cup + 2 tablespoons flour (~ 4.5 oz), all purpose
- ¾ teaspoon (3.5 g) baking soda
- ½ tablespoon ginger
- ¼ teaspoon cinnamon
- ¼ teaspoon clove
- ¼ teaspoon salt
- 4 ounces (~ ½ cup) brown sugar, dark
- 6 tablespoons (3 ounces) butter, unsalted & room temp
- 2 tablespoons (1.5 ounces) molasses
- 1 egg (read recipe!)
- turbinado or raw sugar to finish
- Preheat oven 350 F.
- In mixer bowl, combine softened butter and brown sugar. Beat until light in color for a couple minutes.
- Add HALF of the egg (scramble and pour in half) and molasses. Mix to combine.
- Mix together dry ingredients in bowl.
- Slowly add dry flour mixture to wet in mixer bowl.
- Mix until well-combined.
- On making mat lined (or paper) baking sheet, drop tablespoon size dough balls 2 inches apart.
- Sprinkle with a bit of raw or turbinado sugar.
- Bake for 12-15 minutes. Lower time for chewier, longer for crispier (which I think works a bit better for this recipe).
- Cool on baking sheet for a couple minutes before moving to rack to cool completely.
- Please see THIS separate post for marshmallow recipe.
- Place a cooled cookie (flipped), marshmallow on top. Toast before over fire or carefully with kitchen torch.
- Top with shaved white chocolate and a second cookie.
- Enjoy! - More recipes on SouthernFATTY.com
Serving size: 1 cookie sandwich
Recipe by Southern FATTY at https://www.southernfatty.com/fall-smores/
3.5.3226