I was at Whole Foods the other morning picking up breakfast when I wandered—purely by accident—over to the fresh cookies bar. Whoops. I did a quick sweep to see what looked good and found these soft, sugar-topped gingersnaps. One thing led to another and ten of them ended up in my shopping bag.
That set me on a mission: small dessert sandwiches—specifically butterscotch and toasted marshmallow gingersnap sandwiches. They’re quick to assemble and absolutely delicious, so I wanted to share the simple recipe.
If you prefer, you can bake fresh gingersnaps at home. I like a soft, chewy style for these sandwiches. If you’re short on time, store-bought cookies work perfectly well—no shame in taking a shortcut.
These sandwich treats need only a few ingredients and a couple of minutes to assemble:
Ingredients:
- Gingersnap cookies (soft, sugar-topped work especially well)
- Melted butterscotch — use butterscotch syrup or melted butterscotch chips
- Jumbo marshmallows
Instructions:
Toast the marshmallows carefully over an open flame until the outside is golden and the inside is gooey. If you don’t have an open fire, you can toast them with a kitchen torch or briefly under the broiler, watching closely so they don’t burn.
Spoon a small dollop of melted butterscotch onto one gingersnap cookie. Place a toasted marshmallow on top of the butterscotch, then sandwich it with a second gingersnap. Press gently so the marshmallow spreads slightly and the butterscotch helps everything stick together.
That’s it—simple, nostalgic, and indulgent.
Photography and styling by Brittni Mehlhoff
Would you try these dessert sandwiches? They’re great as-is, but you can also experiment—try a dusting of sea salt on the butterscotch, a smear of peanut butter, or a sprinkle of chopped nuts for extra texture.