If you’re in the mood for a warm, chewy cookie with a delicious surprise in the middle, look no further than these Molasses Marshmallow Stuffed Cookies! With their rich molasses flavor and gooey marshmallow center, these cookies are perfect for chilly evenings or any time you want a cozy treat.
What makes these cookies so special is the combination of warm spices and the marshmallow filling that creates a delightful contrast in texture. These Molasses Marshmallow Stuffed Cookies are sure to become a favorite in your baking repertoire!
Resume of the Recipe
These Molasses Marshmallow Stuffed Cookies feature soft, spiced molasses cookies wrapped around a fluffy marshmallow filling. Ready in about 30 minutes, these cookies are perfect for sharing with friends and family or enjoying with a warm cup of cocoa!
With straightforward ingredients and easy preparation, you can whip up these tasty cookies in no time. Let’s dive into this delightful recipe!
Exciting Story:
The first time I made Molasses Marshmallow Stuffed Cookies, it was during the holiday season when I wanted to create a fun and unique treat to share with my family. As I mixed the molasses dough and prepared the marshmallow filling, I could already envision the joy on everyone’s faces when they took their first bite.
Once the cookies were baked and the marshmallow filling was melted and gooey, the first taste was pure bliss—the combination of warm spices and the soft, marshmallow center was a match made in heaven! These Molasses Marshmallow Stuffed Cookies have since become a cherished tradition in our home, perfect for holiday gatherings or cozy nights in.
Why These Molasses Marshmallow Stuffed Cookies?
- Deliciously Unique: The marshmallow center adds a delightful twist to classic molasses cookies.
- Warm and Chewy: The spices create a warm, comforting flavor that is perfect for fall and winter.
- Easy to Make: With simple ingredients and a straightforward process, these cookies come together quickly!
How to Make Molasses Marshmallow Stuffed Cookies
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and brown sugar together until light and fluffy.
- Add Molasses and Egg: Mix in the molasses and egg until well combined.
- Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined.
- Shape the Cookies: Using a tablespoon or cookie scoop, take a portion of the dough and flatten it in your hand. Place a few mini marshmallows (and chocolate chips if using) in the center, then wrap the dough around the filling to form a ball. Place the ball on the prepared baking sheet.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges are set. The cookies will puff up while baking and settle down as they cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy your Molasses Marshmallow Stuffed Cookies warm!
Tips
- Use Room Temperature Ingredients: Make sure your butter is softened and your egg is at room temperature for best results.
- Don’t Overbake: These cookies are best when they’re soft and chewy, so keep an eye on them while they bake!
Substitutions and Variations
- Different Fillings: Try using caramel or peanut butter as a filling for a delicious twist.
- Add Nuts: Chopped nuts can be added to the cookie dough for extra texture.
Make a Healthier Version
- Use whole wheat flour for added fiber.
- Substitute some of the sugar with a natural sweetener like honey or maple syrup.
Closing
And there you have it! These Molasses Marshmallow Stuffed Cookies are a delightful treat that will bring joy to anyone who tries them. Don’t forget to let us know how your cookies turn out, and consider checking out some of our other recipes for more delightful desserts!
Frequently Asked Questions
- How long can I store leftovers?
These cookies can be stored in an airtight container at room temperature for up to 5 days. - Can I freeze the cookies?
Yes, you can freeze the unbaked dough for up to 2 months. Thaw in the refrigerator before baking. - What can I use instead of mini marshmallows?
You can use larger marshmallows, but you may need to adjust the amount used. - Can I make this ahead of time?
Absolutely! You can prepare the dough and refrigerate it until you’re ready to bake. - How do I know when the cookies are done?
The edges should be set, and the centers should look slightly soft but not doughy. - Can I add chocolate chips to the batter?
Yes! Mini chocolate chips can be a delicious addition to the dough. - What if I want to make them spicier?
Adding a sprinkle of cayenne pepper can give it a fun kick! - What sides pair well with these cookies?
Serve with a glass of milk or hot chocolate for a delightful pairing! - How can I make these more festive?
Decorate with seasonal-themed sprinkles or edible glitter for a fun touch! - What’s the best way to cut the cookies?
These cookies are best enjoyed whole; use a sharp knife or spatula to gently lift them. - Can I use different flavors of extract?
Yes! Almond or vanilla extract can enhance the flavor profile of the cookies. - How can I enhance the flavors?
Consider adding a pinch of nutmeg or allspice to the dough for extra warmth and spice.