Food
Maple Molasses Marshmallow Cookies
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
Preparation
- Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper.
- 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.
- Add the self-rising flour and pumpkin pie spice and use a rubber spatula to incorporate the dry ingredients.
- Cover and refrigerate the dough for at least 1 hour (or up to 3 days) until chilled and firm.
- 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.
- Roll each dough ball in turbinado sugar to coat.
- 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!
- Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy!
Nutrition Info – Estimated values based on one serving size.
- Calories 267
- Fat 12g
- Carbs 37g
- Fiber 0g
- Sugar 18g
- Protein 3g
