I was at Whole Foods the other morning, getting breakfast, and ‘accidentally’ stumbled over to the fresh cookies bar. Whoops! I did a quick walk around just to make sure I wasn’t missing out on anything and found these soft sugar-topped gingersnap cookies and…well….ten of them somehow made it home with me.
SO! I decided to make some little dessert sandwiches. Butterscotch and toasted marshmallow gingersnaps to be exact. And I wanted to share a quick recipe for these little guys today. They’re really, really good!
You can totally make fresh gingersnaps at home first, if you want to go the homemade route. Here’s a recipe I like for homemade gingersnaps. But if you don’t feel like slaving away in the kitchen, store-bought cookies like mine will do in a pinch.
Here’s what you’ll need to make your own butterscotch and toasted marshmallow gingersnap sandwiches…
- gingersnap cookies
- melted butterscotch (either syrup or melted butterscotch chips)
- jumbo marshmallows
Start by carefully toasting the marshmallows over an open fire. Add a dollop of melted butterscotch onto a gingersnap cookie.
Then sandwich a toasted marshmallow between two cookies (one of which being the one with butterscotch on it). Done!
Photography and styling by Brittni Mehlhoff
Think you’ll give this dessert sandwich a try? Would you add anything else to these little guys or keep them as is?