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I discovered these Molasses Marshmallow Stuffed Cookies during one of my holiday baking experiments last year and they've become my new favorite tradition. Picture a perfectly spiced molasses cookie wrapped around a gooey marshmallow center that stays wonderfully soft for days. My kitchen fills with the most incredible warm spicy aroma while they bake and watching that first marshmallow pull is pure magic.
A Cookie Worth Making
What I love about these cookies is how simple yet impressive they are. In just 30 minutes of hands on time you can create something truly special. The combination of old fashioned molasses cookies with that surprise marshmallow center never fails to bring smiles especially when I include them in holiday cookie boxes.
Everything You Need
- Unsalted Butter: Leave it out to soften perfectly you want it room temperature.
- Dark Brown Sugar: This adds such rich flavor light brown works too.
- Molasses: I always use Grandma's Original it gives that classic taste.
- Turbinado Sugar: Those big crystals add the most wonderful crunch.
- Large Marshmallows: Trust me the big ones work better than minis.
- Spices: Ginger cinnamon and cloves create that perfect holiday warmth.
- All-Purpose Flour: The foundation for our cookie magic.
Let's Bake Together
- Start With The Basics
- First I cream my butter with both sugars until it's light and fluffy about 2 minutes. This step makes such a difference in the final texture.
- Add The Good Stuff
- In goes the molasses and egg watching them swirl together into this beautiful amber mixture. The smell is already amazing.
- Mix Your Dry Team
- In another bowl I whisk together flour baking soda and all those warm spices. The combination of ginger cinnamon and cloves is pure holiday magic.
- Time to Chill
- After mixing wet and dry ingredients together wrap that dough up tight and let it rest in the fridge. This makes it so much easier to work with later.
- The Fun Part
- Take about 2 spoonfuls of dough flatten it out and wrap it around a marshmallow. Make sure that marshmallow is completely covered no gaps allowed.
- Roll and Bake
- Each little bundle gets rolled in sparkly turbinado sugar then into a 350°F oven for about 11 minutes of magic.
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My Baking Secrets
Don't skip chilling the dough it makes such a difference in handling. Take your time wrapping those marshmallows any holes and they'll escape during baking. That turbinado sugar isn't just pretty it adds the most wonderful crunch to every bite.
Keep Them Fresh
These cookies stay wonderful for a week in an airtight container on your counter. Sometimes I make extra and freeze them for up to four months. Just let them come back to room temperature before serving and they taste just like fresh baked.
Common Questions
My friends always ask about using mini marshmallows but trust me the big ones work better. Make sure to chill that dough or your cookies will spread too much. If your marshmallows disappear they probably baked too long. Uneven cookies usually mean the dough wasn't wrapped evenly.
Make Them Your Own
Sometimes I get creative with different marshmallow flavors the strawberry ones are surprisingly delicious. During Christmas I roll them in colored sugar for extra sparkle. Last week I added a pinch of cardamom to the spice mix and my kitchen smelled like a dream. That's the joy of baking making each recipe uniquely yours.
Perfect Partners
These cookies shine brightest with a steaming mug of hot cocoa on a cold evening. Sometimes I serve them with spiced chai tea the flavors complement each other beautifully. They're always the first to disappear from my holiday cookie platters especially when served with a cold glass of milk.
When Things Get Sticky
If your dough gets too warm while you're working with it pop it back in the fridge for 15 minutes. Double check those marshmallows are completely covered before baking nobody wants a marshmallow leak. For perfectly round cookies chill the shaped dough on your baking sheet before they go in the oven.
A Cookie To Remember
There's something magical about biting into these cookies that soft molasses cookie giving way to that gooey marshmallow center. They're more than just cookies they're little bites of joy that bring warmth to any holiday gathering. Every time I make them someone asks for the recipe and that's the best feeling in the world.
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Frequently Asked Questions
- → Why chill the dough?
- Chilling for at least 1½ hours helps prevent spreading and makes the dough easier to handle when wrapping around marshmallows.
- → Why is timing so important when baking?
- Proper timing ensures the marshmallow melts enough to be gooey but doesn't completely disappear. Overbaking will cause the marshmallow to melt away entirely.
- → Can I make these ahead?
- The dough can be made ahead and chilled, but once baked, these cookies are best enjoyed within 1-2 days while the marshmallow center stays soft.
- → Why use turbinado sugar for rolling?
- Turbinado sugar adds both sparkle and crunch to the cookies' exterior, creating a nice textural contrast with the soft center.
- → How do I know when they're done?
- Look for cracked tops and visible melted marshmallow, but don't overbake. They'll continue to spread and set as they cool.
Conclusion
Molasses Marshmallow Stuffed Cookies are a delightful holiday treat that combines the warmth of spiced molasses with a gooey marshmallow surprise. Perfect for festive baking, these cookies offer a unique texture and flavor experience.