Gooey Molasses Marshmallow Stuffed Cookies Recipe for Sweet Tooths

Sweet and gooey molasses marshmallow stuffed cookies bring comfort straight to your plate.

These decadent treats combine rich, deep molasses flavors with soft, pillowy marshmallow centers.

Warm spices weave through each bite, creating a sensational dessert experience.

Crisp edges give way to a chewy, indulgent interior that melts in your mouth.

The aroma of cinnamon and molasses will fill your kitchen with nostalgic warmth.

Each cookie offers a delightful surprise when you break into its marshmallow-filled heart.

Bake these irresistible cookies and watch them disappear in moments.

FAQs

• Can I use regular sugar instead of turbinado sugar?

Regular granulated sugar works, but turbinado sugar adds a delightful crunch and caramel-like texture that enhances the cookie’s overall taste and appearance.

• How do I prevent marshmallows from completely melting?

Freeze marshmallows for 10-15 minutes before stuffing, and ensure the dough completely covers them. This helps marshmallows maintain their shape during baking.

• Is molasses necessary for the recipe?

Molasses provides a deep, rich flavor and helps create a softer, chewier cookie texture. If unavailable, you can substitute with dark corn syrup, though the taste will be slightly different.

Molasses Marshmallow Stuffed Cookies Treat Factors

• Discover the delightful secret of gooey marshmallow hidden within each rich, molasses-infused cookie that creates an exciting moment of sweet discovery.
• Achieve professional-looking cookies with cracked tops and sparkling turbinado sugar coating that makes your homemade treat look like a gourmet bakery creation.
• Whip up these indulgent cookies with simple ingredients and basic mixing techniques, perfect for satisfying sudden dessert cravings or creating a special weekend treat.
• Roll cookies in turbinado sugar for an irresistible crunchy exterior that adds texture and a beautiful golden shimmer to each delectable bite.

Molasses Marshmallow Cookie Ingredients

• All-Purpose Flour: A classic baking staple that provides structure to the cookie.
• Butter: Adds rich flavor and creates a tender, soft cookie texture.
• Sugars: Provide sweetness and help with the cookie's golden-brown color.
• Molasses: Delivers a deep, warm flavor and helps create a soft, chewy cookie.
• Egg: Binds the ingredients together and adds moisture.

• Marshmallow: Creates a gooey, sweet surprise in the center of each cookie.

• Ground Cinnamon, Ground Ginger, Ground Nutmeg: Add warm, complementary spices that pair beautifully with molasses.
• Vanilla Extract: Boosts the overall depth of flavor in the cookie.

• Turbinado Sugar: Provides a crunchy, sweet exterior and decorative sparkle to the cookie.

• Baking Soda: Helps the cookies rise and spread during baking.
• Salt: Balances and enhances the overall sweetness of the cookie.

Tools Needed for Stuffed Cookies Success

• Large mixing bowl: Essential for combining wet and dry ingredients smoothly.
• Electric mixer or hand whisk: Perfect for creaming butter and sugars until fluffy.
• Measuring cups and spoons: Crucial for accurate ingredient quantities.
• Plastic wrap: Needed to cover and chill dough.
• Baking sheets: Used for baking cookies evenly.
• Parchment paper: Prevents cookies from sticking and ensures easy cleanup.
• Wire cooling rack: Helps cookies cool without getting soggy.
• Spatula: Useful for mixing and scraping ingredients.

How to Make Molasses Marshmallow Stuffed Cookies

Step 1: Whip Up The Sweet Base

Grab your mixer and cream together butter and sugars until they become light and airy.

Pour in the rich, dark molasses and crack in a fresh egg.

Stir until everything looks smooth and combined.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking soda
• Ground cinnamon
• Salt

Gently fold these powdery ingredients into your wet mixture until a soft dough forms.

Step 3: Chill And Rest The Dough

Shape the cookie dough into a perfect round ball.

Wrap it snugly in plastic wrap and tuck it into the refrigerator.

Let it rest and chill for at least 1 hour, allowing the flavors to mingle and develop.

Step 4: Prepare For Baking

Preheat your oven to 350°F.

Line your baking sheets with parchment paper, creating a clean canvas for your cookies.

Step 5: Create Cookie Pockets

Take your chilled dough and scoop out 2-3 tablespoons for each cookie.

Flatten the dough and create a cozy pocket for a marshmallow.

Gently wrap the dough around the marshmallow, sealing it completely.

Step 6: Add A Sweet Crunch

Roll each stuffed cookie in turbinado sugar, giving them a sparkling, crunchy exterior.

Step 7: Bake To Perfection

Slide the cookies into the oven and bake for 9-10 minutes.

Watch for the signature cracked surface and peek of marshmallow peeking through.

Step 8: Cool And Enjoy

Let the cookies rest on the baking sheet for 10 minutes.

Then transfer them to a wire rack to cool completely.

Enjoy the gooey, spiced treat with a glass of cold milk!

Tips for Gooey Molasses Marshmallow Cookies

• Refrigerate dough for at least 1 hour to prevent spreading and enhance flavor development during baking.
• Roll cookies in turbinado sugar for a delightful crunch and beautiful sparkly exterior that adds texture and sweetness.
• Center marshmallow completely within dough to prevent leaking and ensure even melting during baking.
• Let ingredients like butter and egg sit at room temperature for better incorporation and smoother cookie dough.
• Check cookies at 9 minutes to prevent over-browning and maintain soft, chewy texture with gooey marshmallow center.

New Takes for Stuffed Cookie Fun

• Vegan Marshmallow Delight: Replace butter with coconut oil, use flax egg instead of regular egg, and opt for vegan marshmallows.
• Gluten-Free Comfort: Swap all-purpose flour with gluten-free blend, use almond flour for extra nutty flavor.
• Spiced Molasses Magic: Add ground cinnamon, ginger, and nutmeg to dough for warm, aromatic undertones.
• Low-Sugar Option: Substitute regular sugar with monk fruit sweetener and use sugar-free marshmallows for a lighter treat.

Presenting Molasses Marshmallow Stuffed Cookies

• Cozy Campfire Companion: Pair these gooey marshmallow cookies with hot chocolate for a nostalgic treat that warms your soul on chilly evenings.
• Sweet Dessert Platter: Arrange cookies alongside caramel drizzle, vanilla ice cream, and chopped nuts to create an indulgent cookie experience that delights all senses.
• Gifting Delight: Package cookies in rustic kraft paper bags tied with twine, perfect for holiday gifts or surprising friends with a homemade sweet treat that shows you care.
• Afternoon Tea Partner: Serve these marshmallow-stuffed cookies with Earl Grey tea, creating a delectable afternoon snack that elevates simple tea time into a special moment.

Cookie Storage Wisdom for Molasses Marshmallow Treats

• Store cooled cookies in an airtight container layered with parchment paper for up to 5 days, keeping them soft and fresh.
• Wrap individual cookies tightly in plastic wrap, then place in freezer bag. Freeze for 2-3 months, maintaining texture and flavor.
• Warm cookies for 10-15 seconds on medium power, restoring gooey marshmallow center and soft cookie texture.
• Let frozen cookies thaw at room temperature for 30 minutes before serving, ensuring optimal taste and consistency.

Molasses Marshmallow Stuffed Cookies Recipe

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4.8 from 15 reviews

• Total Time: 1 hour 25 minutes
• Yield: 12 1x

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Description

Irresistible molasses marshmallow stuffed cookies combine warm spices with gooey centers for a nostalgic dessert. Sweet memories emerge from each richly textured bite, inviting sweet tooths to savor this comforting classic.

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Ingredients

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Main Ingredients:

• 2.75 cups (660 ml) all-purpose flour
• 1/2 cup (113 grams) unsalted butter, softened
• 1/2 cup (100 grams) granulated sugar
• 1/4 cup (50 grams) dark brown sugar
• 1/3 cup (80 ml) molasses
• 1 egg

Spices and Seasonings:

• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• 1/2 teaspoon salt

Topping and Filling:

• 1/2 cup (100 grams) turbinado sugar for rolling
• 24 large marshmallows

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Instructions

1. Create a smooth, cohesive dough by thoroughly blending softened butter with sugars until light and airy. Incorporate molasses and egg, mixing until fully integrated.
2. Gently fold dry ingredients into the wet mixture, stirring until a uniform dough forms without overmixing.
3. Shape the dough into a compact ball, encase completely in plastic wrap, and refrigerate for 1-2 hours to enhance flavor development and prevent spreading.
4. Preheat oven to 350°F and prepare baking sheets with parchment paper for even heat distribution.
5. Take chilled dough and gently flatten each portion into a circular disk, creating enough surface area to fully encase a marshmallow.
6. Carefully wrap each marshmallow completely within the dough, ensuring no gaps or openings that might cause leakage during baking.
7. Roll each dough-wrapped marshmallow in turbinado sugar, coating evenly to create a sparkling, crunchy exterior.
8. Arrange sugar-coated cookies on prepared baking sheets, leaving adequate space between each for potential spreading.
9. Bake for 9-10 minutes, watching for characteristic surface cracking and marshmallow peeking through the dough.
10. Remove from oven and allow cookies to rest on baking sheet for 10 minutes, enabling structural stabilization before transferring to a cooling rack.

Notes

• Chill dough longer for deeper molasses flavor and more intense color in cookies.
• Use gluten-free flour blend as a simple swap for traditional all-purpose flour to make recipe celiac-friendly.
• Insert marshmallow carefully to prevent leaking during baking, ensuring a gooey center without messy spillage.
• Keep extra marshmallows nearby in case some split or melt completely during the baking process.

• Prep Time: 1 hour 15 minutes
• Cook Time: 10 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 158
• Sugar: 13 g
• Sodium: 114 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 0.5 g
• Protein: 1.5 g
• Cholesterol: 14 mg