Gingerbread smores cookies

15 MIN PREP TIME

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10 MIN BAKE TIME

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25 MIN TOTAL

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15 MIN PREP TIME 〰️ 10 MIN BAKE TIME 〰️ 25 MIN TOTAL 〰️

If you’ve ever wished you could combine the cozy spices of gingerbread with the nostalgic meltiness of a classic s’mores, these Gingerbread S’mores Cookies are your Christmas dream come true. Soft, chewy, warmly spiced cookies become the perfect base for gooey marshmallow and swirls of melted chocolate. They’re festive, comforting and the perfect balance of sweet and spicy.

Perfect for cookie exchanges, holiday parties, or a weekend baking project that fills your home with cinnamon-ginger magic.

Why you will love this recipe:

A festive twist on a classic treat | Gingerbread spices meet traditional s’mores elements for a flavor mashup that feels both timeless and clever.

Soft, chewy texture with gooey pockets | The marshmallows melt into the cookies just enough to form caramelized, sticky swirls while keeping their softness.

Simple pantry ingredients | Most of what you need is already in your baking cabinet — perfect for spontaneous holiday baking.

No chilling required | The dough comes together quickly, and the cookies bake beautifully without resting time.

Beautiful for gifting | Those golden marshmallow ripples and chocolate puddles make these cookies eye-catching in any holiday box.

Ingredients:

This is a simple recipe so uses lots of ingredients that you are likely to already have in your cupboards at home, but there may be a couple of specific extras you need.

Plain flour | Gives the dough structure and the classic cookie bite — sturdy enough to hold melty marshmallow pockets.

Baking soda | Helps the cookies rise slightly and keeps them soft rather than dense.

Ground ginger, cinnamon, nutmeg, and cloves | The essential gingerbread spice quartet. They add warmth, depth, and that nostalgic holiday aroma.

Salt | Balances sweetness and enhances all the spicy notes.

Unsalted butter | Adds richness and softness. Butter helps the cookies spread just enough to cradle the marshmallow.

Soft Brown sugar | Deep molasses undertones amplify the gingerbread flavor and keep the cookies chewy.

Molasses | The signature ingredient of true gingerbread, it provides moisture, color, chewiness, and rich flavor.

Egg | Bind the dough and keep the texture tender.

Large marshmallows | Stuffed into the cookie for the perfect s’mores pull.

Chocolate chunks or chopped chocolate bars | Create melty pools of chocolate inside the cookie

FAQs

Can I make the dough ahead of time?

Yes! The dough can be made up to 48 hours in advance and kept tightly wrapped in the fridge. Let it soften at room temperature for 15–20 minutes before scooping so it’s easier to work with.

Can I use regular-sized marshmallows?

You can, by taking a few and stuffing them into the centre. Large marshmallows will likely give you a better pull when the cookies break apart though.

Can I freeze the dough or baked cookies?

Definitely. For the dough, scoop into balls, freeze on a tray, then store in a freezer bag for up to 3 months. Add 1–2 extra minutes of bake time from frozen.
For the baked cookies, freeze once cooled for up to 2 months. Thaw at room temperature or warm for 10–15 seconds in the microwave.

Can I make these without molasses?

Molasses is key to getting that classic gingerbread flavour and chew. If you must replace it, use dark brown sugar and 1–2 teaspoons of maple syrup, but expect a milder gingerbread finish.

Expert baking tips!

Keep the dough slightly soft | If your dough feels dry, add 1–2 teaspoons of milk. Molasses-rich dough should be pliable and slightly tacky for the best texture.

Use baking paper to prevent sticking | Melted marshmallow can adhere to pans, baking paper makes cleanup effortless.

Space cookies well | They spread a bit, especially with marshmallows added on top. Leave at least 3 inches between balls of dough.

Rotate the tray halfway through | Ensures even browning and prevents marshmallows from over-caramelising on one side.

Store properly to maintain softness | Keep cookies in an airtight container with a slice of bread or a marshmallow to help retain moisture.

Recipe Card:

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Gingerbread S'mores

Servings: 12

Author: My Kitchen Drawer

Prep time: 20 MinCook time: 10 MinInactive time: 30 MinTotal time: 1 Hour

If you’ve ever wished you could combine the cozy spices of gingerbread with the nostalgic meltiness of a classic s’mores, these Gingerbread S’mores Cookies are your Christmas dream come true. Soft, chewy, warmly spiced cookies become the perfect base for gooey marshmallow and swirls of melted chocolate. They’re festive, comforting and the perfect balance of sweet and spicy.

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Ingredients

• 280g plain flour
• 1 tsp baking soda
• 2 tsp ground ginger
• 1 ½ tsp ground cinnamon
• ¼ tsp nutmeg
• ⅛ tsp ground cloves
• ½ tsp salt
• 115g unsalted butter, softened
• 150g brown sugar
• 80g molasses
• 1 large egg
• 1 tsp vanilla extract
• 170g chocolate chips
• 12 giant marshmallows

Instructions

1. Preheat the oven to 180°C/375°F and line two baking trays with baking paper.
2. Beat the softened butter with the brown sugar for 2–3 minutes until creamy then mix in the molasses, egg, and vanilla until smooth.
3. Add the flour, baking soda, spices, and salt and mix until just combined then fold in the chocolate chips and fold them through until well incorporated.
4. Using an ice cream scoop or a tablespoon, scoop balls of the dough onto the lined baking tray, leaving enough space around each for them to expand when cooking.
5. To get the marshmallow centres, create a cavity with your thumb in the centre of each cookie dough ball and place the giant marshmallow into it. Fold the cookie dough over the marshmallow and reshape the dough into a ball.
6. Bake the cookies for 10 minutes until set around the edges and golden, then remove from the oven
7. Right after baking, press a few extra chocolate chunks onto the warm cookies for glossy pools of melted chocolate then let cool on the tray for 5–10 minutes before moving to a rack.

Nutrition Facts

Calories

304

Fat

16 g

Carbs

44 g

Sugar

19 g

Protein

4 g

Disclaimer: The information is for informational purposes only and does not constitute medical advice or diagnosis. The nutritional information may vary based on the ingredients used, their freshness, and how they are prepared.

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https://youtube.com/shorts/gsDEx37eKIY?si=DTm5XJNE9xpQ-kiE

https://mykitchensdrawer.com/recipes-blog/triple-chocolate-chip-cookies

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Other Christmas Cookies you should try:

Candy Cane Cookies

Millionaire Snickerdoodles

MELTING SNOWMAN COOKIES

I would love it if you tagged me @mykitchendrawer on Instagram if you make this recipe. It’s the biggest honour to see my recipes come to life in your kitchen and if you have any questions please don’t hesitate to drop me a message or let’s chat in the comments. Happy baking!