Fluffy marshmallows are dipped in melted semi-sweet chocolate then twirled in ginger cookie crumbs for an easy, tasty holiday treat!
Holiday party-season is in full swing and instead of bringing another tray of sugar cookies break out of the mold and impress your friends or coworkers with these gingerbread s’mores bites. Not only are they full of chocolatey, gingerbread goodness, but they are super easy to put together – no baking skills needed!
I had the hardest time deciding what to call these. Initially I was going to go with just s’mores as it has all the basic ingredients: marshmallows, chocolate, and cookie. But it’s the wrong type of cookie. So then I changed it to gingerbread marshmallow bites, but again a bit misleading as most gingerbread cookies don’t have semi-sweet chocolate piping. Then I realized, why not combine the two. Now it has me dreaming of actual s’mores with gingerbread cookies. . .I’ll report back when I try it 😉
But back to these bites. After making homemade marshmallows I was filled with such pride that I had successfully made a non-baking treat. But then I realized: so many marshmallows and only 5 days to eat all of them. While Bry and I could have had multiple cups of hot chocolate per day and eaten hot cocoa oats for breakfast each morning, I wanted something with more pizzaz (and something share-worthy; after all the two of us
can’t shouldn’t eat all of them on our own).
Looking through the pantry I saw a box of ginger cookies leftover from making pumpkin streusel bars (via the amazing Sally’s Baking Addiction) for Thanksgiving, and next to the box was a bag of chocolate chips. My pantry was basically begging me to make these, and I’m so glad I obliged.
As I mentioned above, these are super easy to make. Simply pulse ginger cookies in a food processor until you end up with about a cup-worth of crumbs, melt 1 cup semi-sweet chocolate chips in a double broiler, then get to dipping and cookie crumb-covering. Bry ate these warm as I was making them, but if you can restrain yourself and allow the bites to cool for about 20-30 minutes then you’ll end up with a slight crunch to the chocolate with gooey marshmallow inside.
So here’s a toast to a non-toasty way to enjoy marshmallows!
Gingerbread S'Mores Bites
- 24 large marshmallows
- 1 cup semi-sweet chocolate chips
- 1 cup ginger cookie crumbs
- Place ginger cookies in food processor and pulse into crumbs.
- Melt chocolate in double-broiler then set aside.
- Working quickly so the chocolate doesn’t cool off, dip one end of each marshmallow in the chocolate and then the cookie crumbs. Note, you will likely have leftover chocolate and crumbs.
- Set marshmallow dipped-side up on a sheet of waxed paper or a cutting board.
- Allow to cool or eat warm for a more fondue effect.