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I stumbled upon these Molasses Marshmallow Stuffed Cookies while trying out new baking ideas during the holidays, and they've quickly become my family's most requested treat. Imagine biting into a soft, spicy molasses cookie with a gooey marshmallow hidden inside that stays amazingly soft for days after baking. The sweet spicy smell that fills my home while they're in the oven is incredible, and watching friends pull apart that first marshmallow stretch always brings joy.
A Treat That Won't Disappoint
What makes these cookies so great is how they look fancy but don't need much work. You'll only spend about 30 minutes actively making them, and the result is something that'll wow everyone. The mix of old-time molasses flavor with the surprise stretchy marshmallow middle gets people smiling every time, especially when I pack them in gift boxes during the holidays.
What You'll Need
- Unsalted Butter: Make sure it's soft enough to press with your finger before starting.
- Dark Brown Sugar: Gives these cookies their deep flavor but you can swap in light brown too.
- Molasses: I prefer using Grandma's Original for that real traditional flavor.
- Turbinado Sugar: These bigger sugar crystals give your cookies an amazing crackly outside.
- Large Marshmallows: Don't try to use mini ones they just don't work as well.
- Spices: The mix of ginger, cinnamon and cloves brings that cozy holiday feeling.
- All-Purpose Flour: The base that holds all our yummy stuff together.
Step By Step Directions
- Mix Your Wet Ingredients
- First I beat the butter with both sugars until it gets really fluffy, taking about 2 minutes. Don't rush this part as it really changes how your cookies turn out.
- Pour In Flavor Makers
- Next comes the molasses and egg, which turn into this beautiful golden-brown mixture. You'll start smelling those warm spices right away.
- Combine Dry Components
- In a separate bowl, I mix flour, baking soda and all those warm spices together. The smell of ginger, cinnamon and cloves always puts me in a holiday mood.
- Let It Rest
- After combining everything, wrap your dough tightly and stick it in the fridge. This cooling step makes the dough much easier to handle later.
- Create Your Cookies
- Scoop about 2 tablespoons of dough, flatten it in your palm, then wrap it completely around a marshmallow. Make sure there aren't any gaps or the marshmallow will leak out.
- Sugar Coating and Baking
- Roll each wrapped marshmallow in sparkly turbinado sugar then bake in a 350°F oven for around 11 minutes until they're perfect.
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My Top Tips
Don't get lazy about cooling the dough as it really helps with handling. Be patient when wrapping those marshmallows because any tiny opening will let them escape during baking. The rough turbinado sugar isn't just for looks it actually adds a nice crackly texture to each bite.
Storage Ideas
These cookies stay soft and tasty for up to a week when kept in a sealed container on your counter. I often make a double batch and freeze some for later they'll keep frozen for about four months. Just let them warm up to room temp before eating and they'll taste almost freshly baked.
Questions I Get Asked
Friends often wonder if mini marshmallows work better but the big ones actually give the best gooey center. Your cookies will spread too much if you skip chilling the dough. When marshmallows vanish during baking it usually means they stayed in the oven too long. Oddly shaped cookies typically happen when the dough wasn't wrapped evenly around the marshmallow.
Ways To Switch It Up
I've tried using different flavored marshmallows and the strawberry ones taste surprisingly good with the spices. For Christmas parties I sometimes roll them in red and green sugar for a festive look. Last month I threw in some cardamom with the other spices and wow my kitchen smelled amazing. That's what I love about cooking making each batch your own special creation.
What To Serve With Them
Nothing beats eating these cookies with a big mug of hot chocolate on chilly nights. They also go really well with spiced chai tea since the flavors work so nicely together. Whenever I bring them to holiday parties they're always gone first especially when served alongside cold milk.
Fixing Common Problems
If your dough gets sticky while you're working stick it back in the fridge for a quick 15 minutes. Always check that your marshmallows are totally covered before baking or you'll end up with a sticky mess. For prettier round cookies try chilling the shaped dough balls on your baking sheet before they go into the oven.
Why These Stand Out
There's something truly special about these cookies the way the soft spiced outside gives way to that stretchy marshmallow middle. They're more than just a sweet treat they're little moments of happiness that bring warmth to cold days. My favorite part is watching someone try them for the first time and then immediately ask how they can make them too.
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Frequently Asked Questions
- → Why do I need to chill the dough?
- Chilling for at least 90 minutes keeps the dough tight to make it easier to shape around the marshmallow and stop the cookies from spreading too much.
- → Why is bake timing important?
- Getting the timing just right makes sure the marshmallow turns gooey but doesn’t vanish completely. If overbaked, the center will leak out.
- → Can I prep them early?
- You can make the dough ahead and chill it, but the baked cookies are best eaten within two days while the centers stay soft.
- → Why use chunky sugar for rolling?
- It adds sparkle and gives the outside a good crunch that balances with the soft cookie center.
- → When should I remove them from the oven?
- Take them out when you see cracks on top and marshmallow peeking out. They’ll finish firming up as they cool.
Conclusion
These tasty cookies bring together warm molasses spices with a gooey marshmallow surprise tucked inside. They’re a fun twist for holiday baking and have a mix of chewy and crunchy textures you’ll love.