Gingerbread Pear S'mores 24.000

Deb Lindsey for The Washington Post

Holiday Cookies 2013 Dec 4, 2013

There's a reason why this is the signature cookie at this year's holiday ice celebration at Gaylord National Resort at National Harbor. It combines seasonal spices and an all-time campfire favorite.

We found Kraft Jet-Puffed Vanilla Mallow Bits on But you can substitute mini-marshmallows by spraying a serrated knife with cooking oil spray before you chop. When used as a garnish, they melt more than the bits, but the cookies will taste just as good.

Make Ahead: The cookies can be stored in an airtight container for up to 1 week.

24 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 24 cookies

  • 20 tablespoons (2 1/2 sticks) cold unsalted butter, cut into small cubes
  • 1/2 cup sugar
  • 3/4 teaspoon ground allspice
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon ground ginger
  • Generous 1/3 cup molasses
  • 1 1/3 cups flour, sifted
  • Scant 2 cups graham cracker crumbs
  • 1/2 cup mini chocolate chips, plus more for garnish
  • 1/2 cup (3 1/4 ounces) finely diced dried pear, plus more for garnish (see NOTE)
  • 1/2 cup Jet-Puffed Vanilla Mallow Bits (see headnote; may substitute chopped mini-marshmallows), plus more for garnish
  • 2 ounces dark chocolate, finely chopped or shaved (optional)


Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

Combine the butter, sugar, allspice, cinnamon and ginger in the bowl of a stand mixer. Beat on low, then medium speed until lightened in color and fluffy. Stop to scrape down the bowl.

Add the molasses and beat on medium speed for 1 minute. Stop to scrape down the bowl.

On low speed, gradually add the sifted flour and graham cracker crumbs (together is okay), beating until well incorporated to form a stiff dough. Stop to scrape down the bowl.

Stir in the chocolate chips, dried pear and marshmallow bits by hand.

Create 24 balls of equal size, spacing 18 of them at least 1 inch apart on the two baking sheets. Flatten each one slightly, then sprinkle with a few extra chocolate chips, pear and marshmallow bits, gently pressing them in so the garnishes stay in place. Bake one sheet at a time for 12 to 15 minutes, turning it from front to back halfway through; the cookies will be slightly puffed. After 5 minutes' rest on the baking sheet, transfer the cookies to a wire rack to cool completely.

Repeat with the remaining 6 balls of dough, the chocolate chips, pear and marshmallow bits.

If you'd like to drizzle the cookies with chocolate, melt it to a pourable consistency while the cookies are cooling, using either small bursts of microwave heat or a double boiler. Drizzle sparingly over the cooled cookies.

Store or serve the cookies once the chocolate has set.

NOTE: If the dried pears you're using are tough or hardened, place them in a bowl and cover with very hot water for no more than 3 minutes. Drain and dry on paper towels before dicing.

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Recipe Source

Adapted from Amanda Rosse, pastry chef at Gaylord National Resort & Convention Center in National Harbor.

Tested by Bonnie S. Benwick.

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