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MealDessertsCookiesDairyGlutenEggsHolidaysSpecial OccasionWinterFallBakingKid-FriendlyChristmas

Maple Molasses Marshmallow Cookies

These Molasses Maple Marshmallow Cookies are all about cozy vibes with a little twist. They’re soft, chewy, and packed with a gooey marshmallow center that’s just a little bit magical. We skip the spice cabinet chaos by using pumpkin pie spice, so you get all those warm fall flavors without pulling out five jars. After a quick chill, these cookies are ready to roll in some turbinado sugar for an extra crunch to balance that marshmallow surprise. Simple, fun, and bursting with holiday flavor — these cookies make cozy baking a breeze.

Kelly Paige
Tasty Team
91% would make again
Total Time

1 hr 40 min

1 hr 40 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Maple Molasses Marshmallow Cookies
Total Time

1 hr 40 min

1 hr 40 min

Prep Time

10 minutes

10 min

Cook Time

10 minutes

10 min

Ingredients

for 12 cookies

  • ¾ cup unsalted butter, melted
  • 1 cup packed light brown sugar
  • ⅓ cup molasses
  • 1 large egg
  • 2 teaspoons maple extract
  • 2 ¾ cups self-rising flour
  • 2 teaspoons pumpkin pie spice
  • 12 large marshmallows
  • Turbinando sugar, for rolling

Nutrition Info

  • Calories 267
  • Fat 12g
  • Carbs 37g
  • Fiber 0g
  • Sugar 18g
  • Protein 3g

Estimated values based on one serving size.

Preparation

  1. Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
  2. In a large mixing bowl, whisk together the melted butter, brown sugar, molasses, egg and maple extract until smooth and evenly combined, about 2 minutes.
  3. Add the self-rising flour and pumpkin pie spice and use a rubber spatula to incorporate the dry ingredients.
  4. Cover and refrigerate the dough for at least 1 hour (or up to 3 days) until chilled and firm.
  5. Scoop about 2-3 tablespoons of dough and flatten it in your hand. Place a marshmallow in the center and wrap the dough around it, sealing the edges.
  6. Roll each dough ball in turbinado sugar to coat.
  7. Place cookies 2 inches apart on the baking sheet. Bake for 8-10 minutes or until the edges are set and the marshmallow is just starting to peek through. Watch the cookies very carefully - if you bake too long the marshmallows will melt and totally disappear into the cookie. It happens fast!
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
  9. Enjoy!
  10. Don't just wing it -- plan it! Use our meal planner tool in the Tasty app. Download here.

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Maple Molasses Marshmallow Cookies