Molasses cookies are a holiday favorite, but stuffed with a melty marshmallow? Even better! These Molasses Marshmallow Stuffed Cookies take a classic crunchy ginger cookie, paired with a marshmallow that is melted to perfection. Together, they become a slightly crunchy, still chewy cookie, and the marshmallow keeps it perfectly gooey for days. Personally, I think these cookies are even better the next day!
If you're looking for more holiday cookie and treat recipes, try these Chocolate Espresso Cookies, Chocolate Covered OREOs, and these Candied Orange Slices. These are also great to put into a holiday cookie box!
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Why you'll love this recipe
- These Molasses Marshmallow Stuffed Cookies are easy to make and come together with about 30 minutes of hands-on time.
- This recipe combines the classic flavor of a holiday molasses cookie, with the fun of a melted marshmallow!
- They're perfect for a holiday cookie party or to put into a holiday cookie box.
Ingredients
There are just a few key ingredients you'll need to bring these Molasses Marshmallow Stuffed Cookies together.
- Unsalted butter: This should be softened at room temperature (not melted).
- Brown sugar: I like to use dark brown sugar rather than light brown sugar because it has more molasses in it for a great flavor and color. Light brown sugar will work here as well!
- Molasses: I use Grandma's Original Molasses, but any brand will work!
- Turbinado sugar: This sugar has a larger grain, which helps to give these cookies some of their signature crunch, and a little bit of sparkle. You can find turbinado sugar (also called cane sugar) at most grocery stores or online. As a backup, you could also use granulated sugar.
- Marshmallows: I suggest using large marshmallows, rather than minis, as it will be easier to stuff the cookies.
See full recipe below for detailed directions.
Substitutions & Variations
This is a very adaptable recipe and below are a few easy substitutions and variations you can try.
- Use different marshmallows - Large marshmallows work best (easier to cover with the cookie dough), but you could use colored or flavored marshmallows or even homemade marshmallows!
- Roll in granulated sugar - I highly recommend rolling the dough in turbinado sugar for some extra crunch and sparkle, but you could also roll in granulated sugar instead!
I have not tested this recipe with other variations, but if you do, let us know how it turns out in the comments! I always love to hear how you're adapting these recipes and use those as ideas for future recipes as well!
How to Make Molasses Marshmallow Stuffed Cookies
There are only a few key steps to making these Molasses Marshmallow Stuffed Cookies.
Cream the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
Add the molasses and egg and mix until combined.
Whisk together the remaining dry ingredients: flour, baking soda, ginger, cinnamon, cloves and salt.
Add dry ingredients to the molasses and butter mixture and mix until combined.
Gather the dough together, wrap in plastic wrap, and refrigerate for 1 ½ -2 hours.
Scoop out 2-3 Tablespoons of dough.
Use your palm to press the dough into a flat circle. Use a spatula to unstick the dough from your work surface, if needed.
Place the marshmallow in the center.
Wrap, mold, stretch, and press the dough around the marshmallow until completely covered. Try to make the dough as even around the marshmallow as possible.
Roll in turbinado sugar to coat, then place on the baking sheet to bake.
Expert Baking Tips
- Be mindful of the chill time. It needs to be long enough to easily be able to handle the dough. While you're making the cookies, scoop out enough dough for one sheet (I like to do 8 cookies on a sheet), and leave the rest of the dough in the fridge to stay cool.
- If at any point your dough is feeling too sticky and sticking to your fingers, pop it back in the fridge for 15 minutes and try again!
- Make sure the dough is fully covering the marshmallow before baking. If there any cracks or holes, the marshmallow will leak out there!
- Keep an eye on the cookies while they're baking. The marshmallows will go very quickly from nicely melted, to completely disintegrated. They'll also continue melting a little once you take them out of the oven.
- Baking time will go quickly from "just right" to "too much." The cookies may look a little under-baked, and still a bit puffed, when you remove them from the oven. As they chill, they will flatten and take their final shape. Trust the process!
- Don't forget the turbinado sugar. This gives the final cookies a nice additional crunch and some sparkle!
How long should you bake these cookies?
The baking time will go quickly from "just right" to "too much." The cookies may seem a little under-cooked when they come out of the oven, but the marshmallow will continue to melt and the cookie will continue to take its shape as it cools.
This cookie has baked the right amount of time and the marshmallow is white and showing nicely.
This cookie has baked too long and the marshmallow has almost completely melted and there is very little white left. It will still taste good, though!
Equipment
I like to use a KitchenAid 5-Quart Stand Mixer, but these cookies can also be made with a handheld mixer and a large bowl. You'll need a few baking sheets and parchment paper or non-stick Slipat mats for the final bake, but that's it!
Storage
Room Temperature Storage: I really love the texture of these cookies the next day. If you leave them sitting out at room temperature, they tend to get a bit more chewy (kind of like leaving Peeps out on the countertop). You can always store them in an airtight container at room temperature for up to 1 week.
Freezer Storage: These Molasses Marshmallow Stuffed Cookies can also be frozen. Make sure the cookies are fully cooled, then transfer to a freezer-safe bag or container and freeze for up to four months. Before serving, let the cookies thaw to room temperature.
Recipe FAQ
You could, but I think it would be pretty challenging to wrap the dough around several mini marshmallows rather than one large marshmallow. That said, it should work, but I expect it would be harder.
The dough should chill for at least one hour, until it's easy to handle. If it becomes too sticky at any time while you're assembling the cookies, place it back in the refrigerator for a few minutes.
If your marshmallows have disappeared, the cookies have baked for too long. There is a fine line between "just right" and "too much" with these cookies!
If your baked cookies come out and they look a bit like they've exploded or are lopsided, then there was a low spot in the dough where the marshmallow broke through too quickly. These will still be delicious, but a bit irregularly shaped.
You can try to use the back of a spoon sprayed with cooking spray to shape the cookies once they come out of the oven, if needed.
If your cookies spread out and did not hold their shape at all, they need to be chilled a bit longer before baking. If your dough seems to be spreading too much, place your baking sheet with the cookie dough in the fridge for 10 minutes before baking.
Molasses Marshmallow Stuffed Cookies
Ingredients
- ¾ cup unsalted butter softened
- ½ cup granulated sugar
- ¼ cup dark brown sugar
- ⅓ cup molasses
- 1 egg
- 2 ¼ cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- ½ teaspoon salt
For assembly
- ½ cup turbinado sugar for rolling
- 24 large marshmallows
Instructions
- Cream the softened butter, dark brown sugar and granulated sugar until light and fluffy, about 2 minutes. Add the molasses and egg and mix until thoroughly combined.
- In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves and salt.
- Add the dry ingredients to the wet ingredients and mix until combined. Gather the dough into a ball and cover with plastic wrap. Transfer the dough to the refrigerator and chill for at least 1 ½ hours.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Scoop out 2-3 Tablespoons of dough, then roll into a ball with your palms. use your palm to flatten the dough ball into a circle (about 3-4 inches in diameter). If needed, use a spatula to remove the dough from your work surface.
- Add a marshmallow to the center, then wrap the dough around the marshmallow. Press and pinch the dough to fully cover the marshmallow, then roll into a smooth ball again. Roll the ball in turbinado sugar to coat and transfer to the prepared baking sheet (if using a half-sheet pan, 6-8 cookies per sheet works best).
- Bake for 9-10 minutes until the cookies are cracked and you can see melted marshmallow. The marshmallow will continue to melt and the cookies will flatten as they cool, so do not overbake them (overbaking will result in the marshmallow fully melting so it's no longer white).
- Let cool on the pan for 10 minutes, then transfer to a cooling rack to cool fully.
Sassy says
My family and I loved them!! But I would put 1 tsp of ginger instead 2 next time. The ginger taste was very strong.