Marshmallow Stuffed Molasses Cookies

Alright, these Marshmallow Stuffed Molasses Cookies? Total cozy vibes. They’re soft, spiced, and have a gooey marshmallow surprise hiding inside—so fun and so yummy.

I baked a batch on a chilly night, and the smell was amazing. That warm molasses flavor mixed with the sweet, melty middle? Pure comfort.

They’re easy to make, promise. Just mix, stuff, and bake. Let’s make them together—you’re gonna love that soft, gooey center!

Why You’ll Love This Recipe

• Classic Flavor, Creative Twist: Traditional molasses cookies get a playful upgrade with a melted marshmallow in the middle. It’s the kind of treat that feels nostalgic but fresh.
• Soft, Chewy Texture: The dough is moist and soft, baking up into tender cookies with crisp, sugared edges and chewy centers.
• Balanced Sweetness: Brown sugar and molasses give depth without overpowering sweetness. The marshmallow adds just the right amount of sticky, creamy contrast.
• Crowd-Pleaser: These cookies are especially popular around the holidays but make a lovely anytime dessert for lunchboxes, cookie trays, or gifts.
• No Fancy Ingredients Needed: All of the ingredients are pantry basics, making it an easy recipe to whip up without a trip to the store.

What You Need to Know Before You Start

Prep Time & Bake Time:

• Prep Time: 20 minutes
• Chill Time: 30 minutes to 1 hour (important for thick cookies and preventing spreading)
• Bake Time: 10–12 minutes per batch
• Total Time: About 1 hour 15 minutes

Yield:

Makes approximately 16 cookies. You can easily double the recipe if baking for a crowd or freezing for later.

Difficulty Level:

Approachable for beginners but satisfying for experienced bakers.
The most hands-on step is wrapping the dough around each marshmallow—this part takes patience, but the result is worth it.

Required Kitchen Tools

To make these cookies efficiently and avoid mess, gather the following tools before you begin:

• Mixing Bowls: One large for the dough and one medium for the dry ingredients.
• Electric Mixer: A hand mixer or stand mixer is ideal for creaming butter and sugar.
• Measuring Cups and Spoons: Accuracy matters here, especially with flour and spices.
• Spatula or Wooden Spoon: For scraping the bowl and folding ingredients.
• Baking Sheets: Preferably light-colored and rimmed to prevent overflow.
• Parchment Paper or Silicone Baking Mat: Prevents sticking and ensures even baking.
• Wire Cooling Rack: Allows cookies to cool properly without becoming soggy underneath.
• Cookie Scoop (optional): Helps portion dough evenly and makes shaping easier.

Ingredients for Marshmallow Stuffed Molasses Cookies

Let’s take a closer look at each ingredient and what it does:

• 3/4 cup Unsalted Butter (softened): Gives the cookies richness and a soft texture. Using unsalted butter allows you to better control the overall saltiness.
• 3/4 cup Light Brown Sugar: Adds moisture and a mild molasses flavor of its own, complementing the added molasses.
• 1/3 cup Molasses: This unrefined sugar syrup is what gives molasses cookies their signature flavor—slightly smoky, sweet, and earthy.
• 2 tsp Vanilla Extract: Enhances the overall flavor and rounds out the spices.
• 1 Large Egg: Binds everything together and contributes to the soft texture.
• 2 1/3 cups All-Purpose Flour: Provides the cookie structure. Be sure to spoon and level the flour into your measuring cup to avoid packing it down.
• 1/2 tsp Baking Soda + 1/4 tsp Baking Powder: Work together to lift the cookies slightly while keeping them dense and chewy.
• 4 tsp Ground Cinnamon: The leading spice that gives warmth and depth.
• 2 tsp Ground Ginger: Offers a bit of sharpness and heat.
• 1/2 tsp Ground Cloves + 1/4 tsp Ground Nutmeg: These spices add complexity, making the flavor more layered and bold.
• 1/2 tsp Salt: Essential for balancing the sweetness and enhancing the spice notes.
• 3/4 cup Organic Cane Sugar: Used for rolling the dough balls before baking, which creates a crisp, sparkly edge on the finished cookies.
• 16 Regular Marshmallows (cut in half): These go in the center of each cookie. When baked, they melt just enough to become creamy without disappearing completely.

Variations for Marshmallow Stuffed Molasses Cookies

These cookies are already rich and comforting, but here are a few easy ways to make them your own:

• Use Mini Marshmallows: If regular-sized marshmallows feel too large, use 3–4 mini marshmallows per cookie for a more even distribution and easier stuffing.
• Add Chocolate Chips: Stir ½ cup of semi-sweet or dark chocolate chips into the dough for a chocolatey touch.
• Spice It Up: Want a stronger ginger bite? Add ½ tsp ground black pepper or a teaspoon of freshly grated ginger for extra warmth.
• Try Stuffed Caramels Instead: For a twist, use soft caramel candies in place of marshmallows. They’ll melt slightly and create a rich, chewy center.
• Make Them Smaller: Use a heaping tablespoon of dough and one mini marshmallow to create bite-sized cookies.

How to Make Marshmallow Stuffed Molasses Cookies — Step-by-Step Instructions

1. Cream the Butter and Sugar

In a large mixing bowl, beat the softened unsalted butter and brown sugar together until light and fluffy. This should take about 2–3 minutes using a hand or stand mixer on medium speed. Proper creaming helps trap air for better texture.

2. Add Wet Ingredients

Mix in the molasses and vanilla extract until smooth. Then beat in the egg until fully incorporated. Scrape down the sides of the bowl to ensure everything is well-blended.

3. Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, cloves, and nutmeg. This ensures even distribution of spices and leaveners.

4. Mix Dry into Wet

Gradually add the dry mixture to the wet ingredients, mixing on low speed just until no dry streaks remain. Avoid overmixing, as it can lead to tough cookies.

5. Chill the Dough

Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 1 hour. This step prevents the cookies from spreading too much and allows the flavors to meld.

6. Preheat and Prepare

Preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. Pour the cane sugar into a shallow bowl for rolling.

7. Stuff the Cookies

Scoop about 2 tablespoons of chilled dough and flatten it slightly in your palm. Place half a marshmallow in the center. Fold the dough around the marshmallow and pinch the edges to seal it completely. Roll the dough ball gently between your hands to smooth it out.

Tip: Make sure no marshmallow is exposed — it should be fully wrapped in dough to avoid leaking.

8. Roll in Sugar

Roll the filled dough ball in cane sugar to coat the outside. This adds a slight crunch to the exterior once baked.

9. Bake

Place the sugar-coated cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are set and the tops have slight cracks. The centers may look soft — that’s perfect.

10. Cool

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. The marshmallow inside will be hot, so allow them to cool for at least 10–15 minutes before eating.

How to Serve Marshmallow Stuffed Molasses Cookies

These cookies are best enjoyed warm or slightly cooled, when the marshmallow centers are still soft and gooey. Here are a few serving suggestions:

• With a Glass of Milk: The classic combo balances the warm spices with a cool, creamy contrast.
• As an Afternoon Treat: Pair with tea or coffee for a cozy break.
• Holiday Platters: These cookies are a festive addition to Christmas dessert trays or cookie exchanges.
• Ice Cream Sandwiches: For something fun, chill the cookies and sandwich vanilla or cinnamon ice cream between two.

Storing Marshmallow Stuffed Molasses Cookies

To maintain their soft texture and gooey centers, follow these tips:

• Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days.
• Reheating: If the marshmallow center firms up over time, microwave each cookie for 5–8 seconds to restore the soft, melty texture.
• Freezing (Unbaked): Shape the dough balls with marshmallows, freeze on a tray, then store in a zip-top freezer bag for up to 2 months. Bake from frozen, adding 1–2 minutes to the bake time.
• Freezing (Baked): Freeze fully baked cookies once cooled. Wrap individually and reheat in the microwave when ready to serve.

Tips and Tricks for Success

• Seal the Marshmallows Well: Any gaps can cause marshmallows to leak out and caramelize too much.
• Use Room Temperature Ingredients: This helps the dough come together smoothly and evenly.
• Don’t Overbake: The cookies should look soft when you pull them out. Overbaking will cause them to lose that chewy, melty center.
• Chill the Dough: This step is essential to prevent spreading and gives the cookies a nice thick shape.
• Use Parchment Paper: It protects the bottoms from over-browning and makes cleanup easier if any marshmallow leaks.

Nutrition (per cookie)

Nutrient	Amount (approx.)
Calories	190
Total Fat	7g
Saturated Fat	4g
Carbohydrates	30g
Sugar	17g
Protein	2g
Fiber	1g
Sodium	115mg

Note: Nutritional values are estimates and may vary depending on exact ingredients and portion sizes.

Marshmallow Stuffed Molasses Cookies FAQs

Q: Can I make these ahead of time?
Yes. You can prepare the dough in advance and keep it refrigerated for up to 48 hours. You can also freeze pre-shaped dough balls for up to 2 months.

Q: What if my marshmallows leak during baking?
This can happen if the dough isn’t sealed tightly around the marshmallow. To prevent leaks, be sure to completely enclose the marshmallow, pinching the dough shut and smoothing it over.

Q: Can I use blackstrap molasses?
It’s not recommended. Blackstrap molasses is much more bitter and intense than regular molasses and may overpower the cookie’s flavor. Use mild or light molasses for best results.

Q: Can I make these gluten-free?
Yes, you can substitute a cup-for-cup gluten-free flour blend. Keep in mind that results may vary slightly depending on the brand used.

Q: Why chill the dough?
Chilling firms up the dough, which helps the cookies hold their shape while baking. It also improves flavor and texture by allowing the flour to hydrate fully.

Conclusion

Marshmallow Stuffed Molasses Cookies are a warm, nostalgic treat with a delightful twist. The molasses and spice create a classic, comforting base, while the gooey marshmallow center adds just enough sweetness and surprise to make them special.

Whether you’re baking for the holidays, gifting friends and family, or simply looking for a cozy dessert to enjoy with tea, these cookies deliver both flavor and fun.