Introducing Santa’s new fav cookie: marshmallow stuffed molasses cookies AKA a soft and chewy spiced molasses cookies stuffed with a gooey, toasty marshmallow. Everyone will love these festive cookies all holiday season long!
Introducing Santa’s new favorite cookie: marshmallow stuffed molasses cookies AKA a soft and chewy spiced molasses cookies stuffed with a gooey, toasty marshmallow. Everyone will love these festive cookies all holiday season long!
This post is sponsored byALDI. Thank you for continuing to support the brands who help make Broma possible!
Marshmallow Molasses Cookies
‘Tis the season for whipping up a batch of cookies every day! As soon as the holidays roll around, I’m pretty much glued to the oven, making batch after batch of Christmas cookies. And boy, oh boy, do we have a good one for you this year. You’ve probably had a soft molasses cookie. But have you ever had one stuffed with a toasty, gooey marshmallow in the middle? I mean…why would you ever eat normal molasses cookies when you could go all out with these easy marshmallow molasses cookies?
What are marshmallow molasses cookies?
Marshmallow stuffed cookies are one of my favorite things. Remember those epic s’mores cookies we made last year for the holidays? Well this year we decided to make a classic christmas cookie: a zingy spiced molasses cookie and stuff it with that same ooey gooey marshmallow center. The result is a festive and fun holiday cookie with an irresistible marshmallow center. They’re going to be a hit in your Christmas cookie boxes.
Ingredients for marshmallow stuffed molasses cookies
These easy molasses cookies are my favorite kind of cookie recipe because they’re made in one bowl and require zero chill time in the fridge. Meaning you can whip these babies up as an afterthought and no one would know! Plus you’ll only need a handful of ingredients, which are all pantry staples you probably have on hand during the holidays.
We love shopping at ALDI year round, but especially during the holidays when things start to get crazy busy. You can get ALL your holiday shopping done affordably in one place. The last thing I want to do during the holidays is run around to a bunch of different grocery stores when I’m juggling cooking, christmas shopping, and decorating. ALDI has everything you’ll need for cookie
Countryside Creamery Unsalted Butter
Simply Nature Organic Light Brown Sugar
Baker’s Corner Original Molasses
Simply Nature Organic Eggs
Vanilla ExtractBaker’s Corner All Purpose Flour
Baking Soda + Baking Powder
Stonemill Ground Cinnamon + Ginger + Nutmeg
Baker’s Corner Marshmallows
How to keep your marshmallow stuffed molasses cookies super soft
Follow these tips and even a week later you’ll still be munching on these chewy molasses cookies. These cookies keep super well so they’re perfect for sending to friends or family in a cookie tin for the holidays.
Under bake them: The key to soft cookies is keeping them a little gooey in the middle. Cookies will continue to cook as they cool down so if you take them out of the oven when they’re fully baked, they’ll actually cool to overbaked. An overbaked cookie might taste fine hot out of the oven, but a week later it’s hard as a rock. Take the cookies out when they are still gooey in the middle for best results!
Freeze them until you’re ready to eat/mail them: Freezing your cookies will seal in all that freshness of a fresh baked cookie until you’re ready to chow down.
Store them in a tightly sealed ziploc bag: Storing your cookies in an airtight bag or container will keep them fresher longer!
Join me tonight (12/4) on my instagram @bromabakery for Instagram live with Elena Besser to bake up these scrumptious holiday cookies along with a boozy hot chocolate. If you can’t make it, no worries! I’ll have it saved on my IGTV.
¾ cup Countryside Creamery Unsalted Butter, softened
¾ cup Simply Nature Organic Light Brown Sugar
⅓ cup Baker’s Corner Original Molasses
2 teaspoons vanilla extract
2 ⅓ cups Baker’s Corner All Purpose Flour
½ teaspoon baking soda
¼ teaspoon baking powder
4 teaspoons Stomemill Ground Cinnamon, separated
2 teaspoons Stonemill Ground Ginger
½ teaspoon Stonemill Ground Cloves
½ teaspoon salt
¾ cup Simply Nature Organic Cane Sugar
16 Baker’s Corner Marshmallows
Preheat the oven to 350°F and line two cookie sheets with parchment paper. Set aside.
In a stand mixer fit with the paddle attachment, beat the butter and sugar together until light and fluffy, about 2 minutes.
Add the molasses and vanilla extract and mix until combined.
Add the egg. Beat well.
In a separate bowl, stir together the flour, baking soda, baking powder, 2 teaspoons of the cinnamon, ginger, cloves, and salt.
Add the dry ingredients to the wet and beat until combined and no streaks of flour remain.
In a small bowl combine the cane sugar and remaining 2 teaspoons of Stonemill Ground Cinnamon to make cinnamon sugar. Set aside.
Use a medium size cookie scoop to scoop out a cookie. The dough will be soft and slightly sticky. Flatten out the dough in your palm and place a marshmallow in the center. Fold the dough up around the edges to form it into a ball.
Roll the cookies in cinnamon sugar and place two inches apart onto the prepared cookie sheets.
Bake for 11 minutes, or until the cookies have puffed up and crinkled and are set on the edges but still gooey in the middle. Allow to cool completely before using a spatula to transfer to a wire rack. Enjoy!
Keywords: molasses cookies, marshmallow molasses cookies, christmas cookies