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I stumbled upon these Stuffed Molasses Marshmallow Cookies while testing holiday treats last season and they've turned into my favorite yearly must-make. Imagine biting into a spicy, soft molasses cookie wrapped around a stretchy, gooey marshmallow middle that stays soft for ages. The smell that fills my home while they bake is unbelievable, and watching friends pull apart that first marshmallow stretch is always fun to watch.
A Must-Try Sweet Treat
What makes these cookies so great is how they're both easy and wow-worthy. You'll only need about 30 minutes of work time to make something that'll amaze everyone. That mix of old-time molasses cookie flavor with the surprise stretchy center always gets people talking, especially when I pack them in gift boxes during the holidays.
Your Ingredient List
- Unsalted Butter: Make sure it's completely soft before starting.
- Dark Brown Sugar: It brings deep flavor but you can use light brown too.
- Molasses: I grab Grandma's Original for that true familiar taste.
- Turbinado Sugar: These sugar chunks give an amazing snap to each bite.
- Large Marshmallows: Skip the mini ones, bigger marshmallows work way better.
- Spices: Mix of ginger, cloves and cinnamon brings that cozy holiday feel.
- All-Purpose Flour: The base that brings everything together.
Simple Baking Steps
- Mix Your Base
- I beat the butter with both sugars until it gets super fluffy, around 2 minutes. Don't rush this part—it really affects how your cookies turn out.
- Pour In Wet Stuff
- Next comes molasses and egg, creating this beautiful golden-brown mix. You'll start smelling those wonderful aromas already.
- Combine Dry Ingredients
- In a separate bowl, I mix flour, baking soda and all those warming spices. When ginger meets cinnamon and cloves, it just feels like the holidays.
- Cool It Down
- After combining everything, wrap your dough tightly and stick it in the fridge. This makes working with it so much easier later on.
- Wrap The Surprise
- Grab about 2 tablespoons of dough, flatten it out, and wrap it completely around a marshmallow. Make sure you can't see any white peeking through.
- Sugar Coat And Bake
- Roll each wrapped ball in sparkly turbinado sugar, then pop them in a 350°F oven for about 11 minutes of transformation.
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Clever Baking Tips
Always chill your dough as it totally changes how easy it is to handle. Be patient when covering those marshmallows—any tiny gaps and they'll burst out while baking. The turbinado sugar isn't just for looks, it adds an awesome crunch you won't want to miss.
Storage Advice
These treats stay yummy for a full week if you keep them in a sealed container on the counter. I often make a double batch and freeze some for up to four months. Just let them warm up to room temp before eating and they'll taste nearly fresh-baked.
Questions I Get Asked
Friends always wonder if mini marshmallows work better, but the big ones truly give the best result. You must chill the dough or your cookies will flatten too much. If your marshmallows vanish, you probably left them in the oven too long. Cookies looking weird usually means the marshmallow wasn't fully covered.
Try These Twists
I've played around with flavored marshmallows and the strawberry ones are surprisingly tasty. For Christmas gatherings, I roll them in green and red sugar for a festive touch. Last time I added a tiny bit of cardamom to the spices and my kitchen smelled incredible. That's what makes baking fun—putting your own spin on things.
Great Pairings
Nothing beats eating these cookies with a big mug of hot chocolate on chilly nights. They also go amazingly with spiced chai tea as the flavors work so well together. Whenever I bring them to holiday parties with a jug of cold milk, they're always the first snack to disappear.
Fixing Common Problems
If your dough gets sticky while you're working, just put it back in the fridge for 15 minutes. Always double-check that marshmallows are totally covered or you'll end up with a gooey mess. For extra pretty cookies, cool the shaped dough balls on your baking sheet before they hit the oven.
An Unforgettable Sweet
There's something so special about that first bite—the spicy cookie giving way to that stretchy marshmallow middle. These aren't just cookies, they're little moments of happiness that bring warmth to any gathering. I love when guests ask for my recipe after trying them—it always makes my day.
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Frequently Asked Questions
- → Why cool the dough first?
- Letting the dough chill for about 1½ hours keeps it firm, making it simple to wrap the marshmallows and stops the cookies from spreading too much.
- → What happens if I overbake them?
- Baking too long can make the marshmallows melt entirely, leaving hollow cookies. Timing keeps the centers gooey and soft.
- → Can I prep these in advance?
- The dough holds up well in the fridge, but the baked cookies taste best fresh and with soft centers, eaten within a day or two.
- → What makes sugar coating so special?
- Using coarse sugar like turbinado amps up the cookies' crunch factor while making them sparkle, adding a festive look.
- → When should I pull them out of the oven?
- Take them out once you notice cracks on the tops and the marshmallow slightly melted. Let them cool to finish setting.
Conclusion
Soft and chewy molasses cookies hide a gooey marshmallow in the middle, making them a fun holiday dessert. Their spiced flavor mixed with a sugary crunch is irresistible for festive gatherings.