Salted Gingersnap Mallomars are a delightful twist on the classic treat. These cookies feature a spiced gingersnap base, topped with a fluffy marshmallow filling, and coated in rich chocolate with a sprinkle of sea salt. The combination of flavors and textures creates a truly indulgent experience.
Ingredients: For the Gingersnap Cookies:. - 1 1/2 cups all-purpose flour. - 1/2 cup unsalted butter, softened. - 1/2 cup granulated sugar. - 1/4 cup molasses. - 1 teaspoon ground ginger. - 1/2 teaspoon ground cinnamon. - 1/4 teaspoon ground cloves. - 1/4 teaspoon salt. - 1 teaspoon baking soda. - Additional granulated sugar for rolling. For the Marshmallow Filling:. - 2 cups mini marshmallows. - 2 tablespoons unsalted butter. - 1 teaspoon vanilla extract. - 1/4 teaspoon salt. For the Chocolate Coating:. - 2 cups semisweet chocolate chips. - 2 tablespoons vegetable shortening. - Coarse sea salt for sprinkling.
Instructions: To make the ginger snap cookies: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Mix the flour, ground ginger, ground cinnamon, ground cloves, and salt together in a bowl using a whisk. Melt the butter and mix it with the sugar in another bowl until the mixture is light and fluffy. Mix the molasses into the butter and sugar until it is all mixed together. Slowly add the dry ingredients to the wet ones and mix them together until a dough forms. Make little balls out of the dough, and then coat each one in granulated sugar. Leave space between the dough balls when you put them on the baking sheet that has been prepared. When the cookies are done, they should have spread out and the edges should be firm. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way. For the Marshmallow Filling, put the mini marshmallows, butter, vanilla extract, and salt in a bowl that can go in the microwave. Stir the mixture every 20 seconds while it's in the microwave until it's smooth and well mixed. Let the marshmallow filling cool down a bit so it gets thicker. You can put a little marshmallow filling on top of each cookie after it has cooled down. For the chocolate coating, melt the vegetable shortening and semisweet chocolate chips together in a bowl that can handle heat. Stir the mixture until it is smooth. Let the chocolate mix cool down a bit so that it gets thicker. Coat the top and sides of each cookie with marshmallows with the melted chocolate. Put the cookies back on the baking sheet that has been lined with parchment paper. Add a little coarse sea salt to the top of each cookie's chocolate-covered marshmallow. Put the cookies in the fridge for 20 to 30 minutes, or until the chocolate is hard. The cookies are ready to eat once they have set.
Prep Time: 30 minutes
Cook Time: 12 minutes
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