Gooey Molasses Marshmallow Stuffed Cookies (Print version)
Soft spiced molasses cookies wrapped around marshmallow centers, rolled in crunchy sugar, and baked until crackly outside and gooey inside.
# Ingredients:
For the molasses dough
01 -
3/4 cup (170 g) unsalted butter, softened
02 -
1/2 cup (100 g) granulated sugar
03 -
1/2 cup (105 g) packed dark brown sugar
04 -
1/3 cup (110 g) unsulphured molasses
05 -
1 large egg, room temperature
06 -
1 teaspoon vanilla extract
07 -
2 1/4 cups (280 g) all-purpose flour
08 -
2 teaspoons baking soda
09 -
2 teaspoons ground ginger
10 -
1 teaspoon ground cinnamon
11 -
1/4 teaspoon ground cloves
12 -
1/4 teaspoon ground nutmeg
13 -
1/2 teaspoon fine salt
For stuffing and rolling
14 -
9 large marshmallows, cut in half crosswise
15 -
1/2 cup (100 g) turbinado sugar, for rolling
# Instructions:
01 -
Beat the softened butter, granulated sugar, and brown sugar on medium speed for about 2 minutes, until creamy and lighter in color.
02 -
Add the molasses, egg, and vanilla. Beat until the mixture looks smooth and glossy, scraping the bowl once.
03 -
In a separate bowl, whisk the flour, baking soda, ginger, cinnamon, cloves, nutmeg, and salt. Add to the wet mixture and mix on low just until combined.
04 -
Cover and refrigerate the dough for at least 1 hour, or until firm enough to scoop and shape without sticking badly.
05 -
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
06 -
Scoop about 2 tablespoons of dough and flatten it into a 3-inch round. Place half a marshmallow in the center, wrap the dough around it, pinch closed, and roll smooth.
07 -
Roll each stuffed dough ball in turbinado sugar. Place 2 inches apart and bake for 9-11 minutes, until cracked on top and set around the edges.
08 -
Let the cookies cool on the baking sheet for 10 minutes, then transfer to a rack. Serve warm for the gooiest center.
# Good to know:
01 -
Prep time includes 1 hour of chilling.
02 -
Use unsulphured molasses, not blackstrap, for a balanced cookie flavor.
03 -
The cookies are best warm or at room temperature within 4 days.