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Oh SNAP... now that’s an idea!

Chocolate Covered Marshmallow and Gingersnap Cookies




#gingersnaps #gingersnapcookies #ginger #cookies #thanksgiving #desserts #dessert #food #foodporn #foodie #chocolate #yummy #instafood #delicious #sweet #foodphotography #sweets #homemade #sweettooth #dessertporn #foodstagram #instagood #love #tasty #foodblogger #dessertlover #bhfyp

#thefeedfeed #ghirardelli #ghirardellichocolate



Ingredients

1 (10 oz. bag) old fashioned gingersnap cookies

1 (7 oz. container) marshmallow fluff

1 package Ghirardelli dark chocolate melting wafers

sea salt, for sprinkling


Instructions

Remove cookies from package and place on parchment paper. Scoop the marshmallow fluff into a piping bag, or small plastic bag with hole cut on corner and pipe a small mound of marshmallow onto each ginger snap cookie. Set aside. While the marshmallow mounds sets, place the chocolate wafers in a microwave safe dish and microwave for 30 seconds. Remove and stir. Continue to microwave for 15 second intervals and stir until chocolate melted and silky smooth. Once the marshmallow mounds have set, carefully drop the marshmallow topped cookie into the chocolate. Lift the cookie from the melted chocolate and gently shake to remove any excess chocolate. Place on parchment paper and immediately sprinkle with sea salt. (You can also spoon the chocolate onto the marshmallow as it doesn’t have to be perfect!) Continue this with rest of the cookies. Transfer them to parchment lined baking sheet. Allow chocolate to harden before serving! Makes about 15 cookies.

Enjoy! 😉



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