These Gingerbread Sandwich Cookies feature soft gingerbread cookies sandwiched together with gooey marshmallows & sweet chocolate.
My kitchen has been working over time in the past few weeks thanks to all the holiday baking that’s been going on.
These Gingerbread Sandwich Cookies were a result of one of our many baking sessions.
They start off with a soft and chewy gingerbread cookie dough that’s loaded with creamy dreamy butterscotch morsels and Skor bits.
Butterscotch and gingerbread are a match made in heaven and tossing in the toffee bits along with a few semi-sweet chocolate chips makes them even more irresistible!
As if all that wasn’t enough, they are then sandwiched between gooey toasted marshmallows and some sweet melt-y chocolate.
It combines all your favorite holiday and summer flavors into one decadent and ooey gooey treat. You get that hit of warm spices and molasses but then that sweet butterscotch and toffee flavor take over.
This amazing explosion of flavors is extremely addicting and satisfying and will leave you smitten for your new favorite cookie of the season.
These Gingerbread Sandwich Cookies feature soft gingerbread cookies sandwiched together with gooey marshmallows & sweet chocolate.
- 3-1/2 cups gluten-free 1-to-1 baking flour , measured correctly with the spoon and level method
- 2 tablespoons tapioca starch , you can also sub with arrowroot starch / arrowroot flour or cornstarch if you're not corn-free.
- 1-1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2-1/4 teaspoons ground ginger
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 cup vegan butter , room temperature. You can also use ghee or unsalted butter if you're not dairy-free.
- 1 cup coconut sugar , you can also use another brown sugar substitute such as Brown Swerve or Lakanto golden monk fruit sweetener for a lower sugar option. Regular brown sugar works too if preferred.
- 2 large eggs , room temperature
- 1/4 cup unsulphured molasses
- 2 teaspoons pure vanilla extract
- 1/2 - 2/3 cup dark chocolate chips , we like Pascha's Chocolate, Hu's Kitchen, Lily's Sweets, Eating Evolved or Enjoy Life.
- 16-18 vegan (or regular) marshmallows , such as My Dandies. Or use preferred marshmallows of choice.
In a medium bowl, whisk together the flour, starch, salt, ground ginger, cinnamon, nutmeg, and cloves.
- In a large bowl or stand mixer, cream the butter and sugar together for about 2-3 minutes, scraping down the sides as needed.
- Add the molasses and beat until combined completely.
- Add the vanilla and eggs one at a time, mixing well and scraping sides.
- Slowly add the flour mixture until just barely combined. Fold in butterscotch chips, toffee bits and semi-sweet chocolate chips with a wooden spoon or rubber spatula.
- Remove dough and wrap with plastic wrap. Chill in the refrigerator for at least 2 hours or up to 3 days.
- Preheat the oven to 350 degrees F.
Line a baking sheet with a Silpat or parchment paper.
- Scoop out cookie dough about 1.5 tablespoons each and place on baking sheet about 2 inches apart.
- Bake for about 10-12 minutes, or until they are no longer shiny on top and the edges are set.
Remove from the oven and let cookies set on the pan for about 5 minutes, then remove to a wire rack to cool.
Preheat the oven broiler. Line a small pan with parchment paper and lightly coat with oil spray. Broil the marshmallows until the tops brown, turn the marshmallows to brown the undersides. Keep a close eye on the marshmallows so they do not burn. They will brown very quickly.
Remove the marshmallows from the pan and place on half of the cookies.Top with the remaining cookie halves, pressing down gently until they stick.
Let set or serve and enjoy immediately.
Did you try this recipe?
Gayle @ Pumpkin 'N Spice -
Oh my gosh, these cookies look amazing, Kelly! I’m in love with the flavor combination…gingerbread, butterscotch, and smores?! Love your creativity! I don’t think i could find a better cookie than this! Such a fun way to combine summer and winter. Pinned!
Jacquee -
I want to trade my breakfast in for these stacks of awesomeness! I adore Chipits! I discovered their coffee flavour last year and used them in scones – they were a big hit! Thanks for the sweet giveaway!
Michelle @ Modern Acupuncture -
Whoa – what are these Chipits you speak of??? I have never seen them before. Target, here I come! I love making cookies for the holidays, of course (and I can’t wait to make these gingerbread smores cookies! My coworkers are going to flip!) and I also love making baked brie with cinnamon and cranberry. So good!
Sarah @ SnixyKitchen -
These cookie s’mores are making me drool. They’re just messy enough in the perfect way!
What’s my favorite thing to bake during the holidays? Hmmmmm – so many things! Probably mexican wedding cookies…or something with gingerbread!
Marion - Make This Dish -
Whoa, these are decadent! Love that you combined two favorites of mine! These look sensational!!!