Molasses cookies are a holiday classic, and stuffing them with a melty marshmallow takes them to the next level. These Molasses Marshmallow Stuffed Cookies combine a slightly crunchy exterior with a tender, chewy interior and a gooey marshmallow center that stays soft for days. They’re easy to make and often taste even better the next day.
Why you’ll love this recipe
- Quick and approachable: you’ll have about 30 minutes of hands-on time and minimal fuss.
- Perfect holiday flavor: classic molasses and warm spices paired with a soft marshmallow center.
- Great for gifting or cookie swaps—these cookies travel well and keep their gooey center.
Ingredients
Gather a few simple ingredients to make these Molasses Marshmallow Stuffed Cookies.
- Molasses: any good-quality molasses will work.
- Turbinado sugar: coarse cane sugar gives the cookies extra crunch and sparkle; granulated sugar may be used as a substitute.
- Marshmallows: large marshmallows are recommended—easier to stuff and give a satisfying center.
Full ingredient amounts are listed in the recipe section below.
Substitutions & Variations
This recipe is adaptable. A few easy ideas:
- Use colored or flavored large marshmallows for a festive look.
- If you don’t have turbinado sugar, roll the cookies in granulated sugar instead for a similar finish.
If you try other variations—such as adding citrus zest, chocolate chips, or a sprinkle of sea salt—note that texture and baking time may vary.
How to make Molasses Marshmallow Stuffed Cookies
Below are the key steps to assemble and bake these cookies. Follow the full recipe at the bottom for exact measurements and times.
- Cream softened butter with sugars until light and fluffy, about 2 minutes.
- Add molasses and egg, then mix until incorporated.
- Whisk together flour, baking soda, ground ginger, cinnamon, cloves, and salt.
- Combine dry ingredients with the wet mixture, gather the dough into a ball, wrap, and chill 1½–2 hours.
- Portion the chilled dough into 2–3 tablespoon portions.
- Flatten each portion into a 3–4 inch circle with your palm.
- Center a large marshmallow on each circle, then mold the dough around it, sealing completely and smoothing into a ball.
- Coat each ball in turbinado sugar and place on prepared baking sheets.
- Bake at 350°F for about 9–10 minutes until cookies show cracks and the marshmallow begins to melt. Let cool on the pan for 10 minutes before transferring to a rack.
Expert baking tips
- Chill the dough adequately. Chilling makes the dough easier to handle and helps prevent excessive spreading. Scoop only what you’ll shape for one sheet at a time and keep the rest chilled.
- Seal the marshmallow completely. Any cracks will allow the marshmallow to leak out while baking.
- Avoid overbaking. Remove the cookies when they are slightly puffed and cracked; they will settle as they cool. Overbaking can cause the marshmallow to melt completely and lose its white, pillowy center.
- If the dough becomes sticky, refrigerate it for 10–15 minutes before continuing to shape cookies.
Storage
Room temperature: Store cookies in an airtight container at room temperature for up to one week. The texture often improves after a day as the cookies soften and the marshmallow becomes even gooier.
Freezer: Fully cooled cookies freeze well. Place in a freezer-safe container or bag for up to four months. Thaw to room temperature before serving.
Recipe FAQs
You can, but shaping the dough around several minis is more difficult and may not yield the same gooey center. Large marshmallows are recommended.
If the marshmallow disappears, the cookies were likely overbaked. Remove them just as they begin to crack and show melted marshmallow.
If cookies spread and lost shape, chill the dough longer before baking. If dough feels warm while shaping, brief refrigeration of the baking sheet with shaped dough will help.
More holiday cookie ideas
- Sourdough Discard Peanut Butter Blossoms
- Chocolate Covered OREOs
- Sourdough Discard Shortbread Cookies
- Sourdough Discard Chocolate Chip Cookies
If you try these Molasses Marshmallow Stuffed Cookies, please leave a star rating and a comment sharing how they turned out. Happy baking!
Molasses Marshmallow Stuffed Cookies
Author: Jessica Vogl
A holiday cookie that pairs a spiced molasses cookie with a gooey marshmallow center—crisp outside, soft and chewy inside.
Prep time: 15 mins · Cook time: 10 mins · Chill time: 1 hr 30 mins · Total: 1 hr 55 mins
Servings: 24 cookies · Calories (per cookie): 174 kcal
Equipment
- Hand-held mixer (or stand mixer)
- Half-sheet baking pans
- Parchment paper
- Cooling rack
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, mixing until 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, wrap in plastic, and refrigerate for at least 1½ hours.
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- Scoop 2–3 tablespoons of dough and roll into a ball. Flatten into a roughly 3–4 inch circle with your palm. Place a large marshmallow in the center.
- Wrap the dough fully around the marshmallow, pressing to seal and smoothing into a ball. Roll the ball in turbinado sugar to coat and place on the prepared sheet (6–8 cookies per half-sheet works well).
- Bake 9–10 minutes, until the cookies are cracked and you see melted marshmallow. Avoid overbaking. Cool on the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Nutrition (per cookie)
- Calories: 174 kcal
- Carbohydrates: 29 g
- Protein: 2 g
- Fat: 6 g
- Sugar: 18 g
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