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.
Ingredients
Scale
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
Instructions
- Create a smooth, cohesive dough by thoroughly blending softened butter with sugars until light and airy. Incorporate molasses and egg, mixing until fully integrated.
- Gently fold dry ingredients into the wet mixture, stirring until a uniform dough forms without overmixing.
- 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.
- Preheat oven to 350°F and prepare baking sheets with parchment paper for even heat distribution.
- Take chilled dough and gently flatten each portion into a circular disk, creating enough surface area to fully encase a marshmallow.
- Carefully wrap each marshmallow completely within the dough, ensuring no gaps or openings that might cause leakage during baking.
- Roll each dough-wrapped marshmallow in turbinado sugar, coating evenly to create a sparkling, crunchy exterior.
- Arrange sugar-coated cookies on prepared baking sheets, leaving adequate space between each for potential spreading.
- Bake for 9-10 minutes, watching for characteristic surface cracking and marshmallow peeking through the dough.
- 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