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I stumbled on these Stuffed Molasses Marshmallow Cookies while playing around in my kitchen last Christmas, and they've turned into our family's must-have treat. Imagine biting into a soft, spiced molasses cookie with a stretchy marshmallow tucked inside that stays gooey for days afterward. My whole house smells absolutely wonderful while they bake, and watching friends pull apart that first stretchy marshmallow bite always makes me smile.
A Must-Try Cookie
What gets me about these cookies is how they're so easy but look fancy. You'll only need about 30 minutes of work to make something that'll wow everyone. Whenever I pack them in gift boxes during the holidays, that surprise marshmallow center hidden inside an old-style molasses cookie gets people talking right away.
What You'll Want
- Unsalted Butter: Make sure it's sitting out till it's completely soft and squishy.
- Dark Brown Sugar: Gives that deep, sweet kick though you can swap in light brown too.
- Molasses: I grab Grandma's Original for that old-fashioned flavor.
- Turbinado Sugar: These sugar chunks give each bite an amazing snap.
- Large Marshmallows: Don't go for the tiny ones - bigger works way better here.
- Spices: The mix of ginger, cinnamon and cloves brings that cozy winter feeling.
- All-Purpose Flour: This holds everything together for cookie success.
Simple Baking Steps
- Mix Your Fats
- I start by beating butter with both sugars until it gets light and puffy, maybe 2 minutes tops. This little step really changes how your cookies turn out.
- Wet Stuff Next
- Then I pour in molasses and crack in an egg, watching everything turn this gorgeous golden-brown color. Already smells fantastic.
- Combine Dry Ingredients
- In a separate bowl, I stir together flour, baking soda and all those wonderful spices. Nothing says holidays like that ginger-cinnamon-clove combo.
- Cool It Down
- After mixing everything into one dough, wrap it up and stick it in the fridge. Cold dough is so much easier to handle later on.
- Wrap Those Marshmallows
- Grab two spoonfuls of dough, flatten it in your palm, then completely cover a marshmallow. Make sure there aren't any openings or gaps.
- Sugar Coat and Bake
- Each wrapped marshmallow gets a nice roll in crunchy turbinado sugar before going into a 350°F oven for around 11 minutes of transformation.
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Smart Baking Tips
Always chill your dough or you'll regret it when handling. Wrap those marshmallows completely - even tiny holes will let them escape while baking. And that sparkly turbinado sugar isn't just for looks, it adds this amazing texture you won't want to miss.
Storage Advice
These tasty treats stay good for a week when kept in a sealed container on the counter. I often make a double batch and throw some in the freezer 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
Everyone wants to try using mini marshmallows but the big ones really do work better. Your dough needs that chilling time or your cookies will flatten too much. Missing marshmallows usually means they baked too long. If your cookies look wonky, you probably didn't wrap the dough evenly.
Ways To Switch It Up
I've tried using flavored marshmallows and the strawberry ones taste amazing with the spices. During the holidays, I'll roll them in red and green sugar for some festive flair. Last month I tossed in some cardamom with the other spices and couldn't believe how good my kitchen smelled. That's what I love about cooking - putting your own spin on things.
Tasty Pairings
Nothing beats having these cookies with a big mug of hot chocolate when it's cold outside. They're also fantastic with a cup of spicy chai tea since the flavors go together so well. Whenever I bring them to parties, they vanish fast - especially if there's cold milk nearby.
Fixing Common Problems
If your dough starts feeling sticky while you're working, just stick it back in the fridge for 15 minutes. Always double-check that your marshmallows are totally covered - nobody wants a messy marshmallow explosion. For really pretty round cookies, put the shaped dough balls in the fridge before baking them.
Why These Stand Out
There's something special about taking that first bite - the way the soft molasses cookie breaks open to reveal that stretchy marshmallow center. They're more than just dessert, they're little moments of happiness that bring warmth to holiday gatherings. The best part? When someone tastes one and immediately asks how to make them - that always makes my day.
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Frequently Asked Questions
- → What’s the point of chilling the dough?
- It firms up the dough, so it’s easier to wrap around the marshmallows while also preventing them from spreading too much while baking.
- → Why is baking time so critical?
- You’ve got to nail the timing so the marshmallow melts just enough to stay gooey. Overbaking will make it vanish completely.
- → Can I prep these ahead of time?
- The dough keeps well if chilled, but bake them fresh! They’re best eaten within a day or two for that gooey center.
- → What does rolling in turbinado sugar do?
- It adds a touch of sparkle and gives the outside a satisfying crunch to match the gooey center.
- → How do I know when they’re ready to come out of the oven?
- Keep your eye on the cracks on top and watch for the marshmallow peeking through. Let them settle out of the oven—they’ll firm up as they cool.
Conclusion
These chewy marshmallow molasses cookies bring together warm spices, sugary crunch, and a gooey center. They’re a fun and tasty option for your holiday baking adventures.