📖 Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. This prevents sticking and makes cleanup a breeze!
2. In a large mixing bowl, cream together the butter and sugars until light and fluffy. This is where the magic happens; don't rush it!
3. Beat in the eggs one at a time, then add the molasses. Make sure to scrape down the sides of the bowl!
4. In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. Gradually add this to the wet ingredients, mixing until just combined. Don't overmix; a few lumps are okay.
5. Stir in the chopped chocolate. Mmm, chocolate chips!
6. Roll the dough into 1-inch balls. Place them on the prepared baking sheets, leaving some space between each cookie.
7. Bake for 8-10 minutes, or until the edges are set and the centers are still slightly soft. Watch them carefully; ovens can vary wildly!
8. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Patience, young Padawan!
9. Once the cookies are completely cool, spread a thin layer of marshmallow fluff on one half of each cookie. If your fluff is too thick, just thin it out with a bit of milk.
10. Top with a piece of milk chocolate. We're using milk chocolate; dark chocolate might be too bitter, unless you're a hardcore dark chocolate fanatic!
11. Gently press another cookie on top to create a s'more sandwich. If your cookies are a bit crumbly, handle them gently!
12. For an extra special touch, drizzle melted chocolate over the top of each s'more cookie. This is totally optional, but highly recommended!