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Gingerbread Butterscotch S'mores Sandwich Cookies

Soft and chewy gingerbread cookies with butterscotch chips sandwiched together with gooey marshmallows and sweet chocolate. It's a combination of your favorite summer and Christmas flavors in one decadent treat!
Course Dessert
Cuisine American, Holiday
Keyword christmas dessert recipe, cookie sandwiches, gingerbread dessert
Prep Time 30 minutes
Cook Time 12 minutes
Chill Time 2 hours
Total Time 2 hours 42 minutes
Servings 16 sandwiches
Calories 506 kcal

Ingredients

Gingerbread Butterscotch Cookies:

  • 3-1/2 cups all-purpose flour measured correctly with the spoon and level method
  • 2 tablespoons cornstarch
  • 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 unsalted butter room temperature
  • 1 cup brown sugar packed
  • 2 large eggs room temperature
  • 1/4 cup molasses
  • 2 teaspoons pure vanilla extract
  • 3/4 cup Hershey's butterscotch chips
  • 1/2 cup Hershey's Skor toffee bits
  • 1/2 cup Hershey's semi-sweet chocolate chips

Instructions

  1. In a medium bowl, whisk together the flour, cornstarch, salt, ground ginger, cinnamon, nutmeg, and cloves.
  2. In a large bowl or stand mixer, cream the butter and sugar together for about 2-3 minutes, scraping down the sides as needed.
  3. Add the molasses and beat until combined completely.
  4. Add the vanilla and eggs one at a time, mixing well and scraping sides.
  5. 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.
  6. Remove dough and wrap with plastic wrap. Chill in the refrigerator for at least 2 hours or up to 3 days.
  7. Preheat the oven to 350 degrees F.
  8. Line a baking sheet with a Silpat or parchment paper.

  9. Scoop out cookie dough about 1.5 tablespoons each and place on baking sheet about 2 inches apart.
  10. Bake for about 10-12 minutes, or until they are no longer shiny on top and the edges are set.
  11. Remove from the oven and let cookies set on the pan for about 5 minutes, then remove to a wire rack to cool.
  12. Meanwhile, place marshmallows in a broiler or firepit until toasted to desired doneness.
  13. In a microwave-safe bowl, melt 2 cups of chocolate chips in 20-second increments, stirring thoroughly between each increment until just melted and smooth. Be careful not to burn the chocolate. Add a little bit of corn syrup or vegetable oil for easier spreading if desired.
  14. Take one cookie and spread melted chocolate over the bottom side half of the cookie.
  15. Place 1-2 toasted jumbo marshmallows on top of melted chocolate and top with another cookie. Serve immediately.
Nutrition Facts
Gingerbread Butterscotch S'mores Sandwich Cookies
Amount Per Serving (1 sandwich)
Calories 506 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 13g65%
Cholesterol 56mg19%
Sodium 142mg6%
Potassium 279mg8%
Carbohydrates 70g23%
Fiber 2g8%
Sugar 49g54%
Protein 4g8%
Vitamin A 410IU8%
Calcium 50mg5%
Iron 2.9mg16%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.