Marshmallow Stuffed Molasses Cookies

Molasses cookies are one of my favorite treats. They have a strong molasses flavor, a soft and chewy texture, and they’re usually stuffed with fruit or chocolate chips. These recipes make 12 large cookies that can be stored in the freezer or refrigerator for an easy grab-and-go breakfast on those busy mornings!.

Marshmallow Stuffed Molasses Cookies are a traditional American dessert. These cookies combine the sweet and savory flavors of molasses with the sweet and fluffy taste of marshmallows. The result is a cookie that is impossible to resist.

Introducing Santa’s new favorite cookie: molasses cookies with marshmallow filling. AKA a gooey, toasted marshmallow packed soft & chewy spiced molasses cookies. These colorful cookies will be a hit with everyone during the holiday season!

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Cookies with Marshmallows and Molasses

It’s cookie season, which means you should make a batch of cookies every day! I’m pretty much addicted to the oven as soon as the holidays arrive, baking batch after batch of Christmas cookies. And this year, boy, oh boy, do we have a nice one for you. Probably, you’ve had a soft molasses cookie. Have you ever had one with a warm, gooey marshmallow in the middle? Why would you want to eat regular molasses cookies when you can make these quick marshmallow molasses cookies?

Marshmallow-Stuffed-Molasses-Cookies

What exactly are molasses marshmallow cookies?

One of my favorite treats is packed biscuits with marshmallows. Remember those amazing s’mores cookies we made for the holidays last year? We chose to bake a traditional Christmas cookie this year: a zingy spiced molasses cookie with the same ooey gooey marshmallow core. As a consequence, you’ll have a festive and exciting Christmas cookie with a delectable marshmallow center. They’ll be a big hit in your holiday cookie tins.

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Ingredients for molasses cookies with marshmallow filling

Because they’re prepared in one dish and don’t need to cool, these simple molasses cookies are my favorite sort of cookie recipe. That is to say, you may make them as a spur-of-the-moment decision and no one will notice! Plus, you’ll only need a few ingredients, all of which are pantry staples you’re likely to have on hand throughout the holidays.

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We like shopping at ALDI all year, but particularly around the holidays when it becomes quite crowded. You may accomplish all of your Christmas shopping in one convenient location. When I’m balancing cooking, Christmas shopping, and decorating, the last thing I want to do is go around to a number of different grocery shops. Everything you’ll need for cookie baking may be found at ALDI.

  • Unsalted Butter from Countryside Creamery
  • Baker’s Corner Original Molasses Simply Nature Organic Light Brown Sugar
  • Organic Eggs from Simply Nature
  • Salt
  • Extract of Vanilla All-Purpose Flour from Baker’s Corner
  • Baking Powder with Baking Soda
  • Cinnamon, ginger, and nutmeg from Stonemill
  • Marshmallows from Baker’s Corner

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How to keep your molasses cookies packed with marshmallows very soft

If you follow these instructions, you’ll be eating these delicious molasses cookies even a week later. These cookies store well, so they’re ideal for gifting in a cookie tin to friends and family for the holidays.

  • Underbake them: The key to soft cookies is to keep the middle a little gooey. Cookies continue to cook as they cool, so removing them from the oven before they’re entirely done will result in them being overbaked. An overbaked cookie may taste wonderful right out of the oven, but it’s as hard as a rock a week later. For optimal results, remove the cookies while they are still gooey in the centre.
  • Place them in the freezer until you’re ready to eat/mail them: When you freeze your cookies, all of the freshness of a freshly made cookie is preserved until you’re ready to eat them.
  • Place them in a ziploc bag that is well sealed: Keep your cookies fresher for longer by storing them in an airtight bag or container.

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Join me tonight (12/4) on my Instagram account @bromabakery for an Instagram live with Elena Besser as we create these delectable Christmas cookies and a boozy hot chocolate. Don’t worry if you can’t make it! I’ll save it to my IGTV account.

I hope to see you there!

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Print

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 11 minutes
  • 30 minutes in total
  • 1 batch yields 16 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine
  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 11 minutes
  • 30 minutes in total
  • 1 batch yields 16 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Scale:

1x2x3x

  • Sofi is the author of this piece.
  • 15-minute prep time
  • Time to prepare: 11 minutes
  • 30 minutes in total
  • 1 batch yields 16 cookies.
  • Dessert is a category of food.
  • Oven method
  • American cuisine

Ingredients

  • 34 cup softened Countryside Creamery unsalted butter
  • 34 cup organic light brown sugar from Simply Nature
  • Baker’s Corner Original Molasses (13 cup)
  • vanilla extract (two tablespoons)
  • 1 egg
  • 13 cup Baker’s Corner All-Purpose Flour 2 13 cup Baker’s Corner All-Purpose Flour
  • 12 tbsp baking soda
  • a quarter teaspoon of baking powder
  • 4 tsp. Stomemill Cinnamon Powder, divided
  • 2 tsp. Stonemill Ginger Powder
  • 12 teaspoon ground cloves from Stonemill
  • a quarter teaspoon of salt
  • 34 cup organic cane sugar from Simply Nature
  • 16 Marshmallows from Baker’s Corner

Instructions

  1. Preheat the oven to 350°F and parchment paper two cookie sheets. Remove from the equation.
  2. Beat the butter and sugar together in a stand mixer fitted with the paddle attachment for 2 minutes, or until light and fluffy.
  3. Mix in the molasses and vanilla essence until smooth.
  4. Toss in the egg. Beat the drums thoroughly.
  5. Combine the flour, baking soda, baking powder, 2 teaspoons cinnamon, ginger, cloves, and salt in a separate bowl.
  6. Combine the dry and wet ingredients in a mixing bowl and beat until smooth and no flour streaks remain.
  7. To create cinnamon sugar, mix the cane sugar and the remaining 2 teaspoons Stonemill Ground Cinnamon in a small bowl. Remove from the equation.
  8. Scoop out a cookie using a medium-sized cookie scoop. The dough will be somewhat sticky and soft. In your hand, flatten the dough and lay a marshmallow in the middle. To make a ball, fold the dough up around the borders.
  9. Place the cookies two inches apart on the prepared cookie sheets after rolling them in cinnamon sugar.
  10. Bake for 11 minutes, or until the cookies have risen up and crinkled, and the edges are firm but the inside is still gooey. Allow to cool fully before transferring to a wire rack using a spatula. Enjoy!

Christmas cookies, molasses cookies, marshmallow molasses cookies

Watch This Video-

The “broma bakery kitchen sink cookies” are a delicious cookie that is made with molasses, brown sugar and spices. The recipe is from the “Broma Bakery Cookbook”.

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