Sarah's Molasses Wagonwheels

A nostalgic treat with a decadent twist, Sarah's Molasses Wagonwheels are the ultimate fusion of chewy molasses cookies, fluffy marshmallow filling, and a luscious chocolate coating. These homemade cookie sandwiches capture the warm, spiced flavors of molasses, cinnamon, ginger, and cloves, providing a rich and comforting base for the gooey marshmallow center. With a golden dip of semi-sweet chocolate enhanced by a touch of coconut oil, these wagonwheels become a dessert masterpiece that's as visually stunning as it is delicious. Perfect for holidays, bake sales, or a cozy afternoon indulgence, this recipe is easy to follow and yields bakery-quality results. Indulge in the irresistible combination of textures and flavors that'll have everyone reaching for seconds!

Nutriscore Rating: 37/100

Prep Time:30 mins

Cook Time:12 mins

Total Time:42 mins

Servings: 12

Ingredients

• 1 cup unsalted butter
• 1 cup light brown sugar
• 1 cup molasses
• 1 egg
• 2 teaspoons vanilla extract
• 3.5 cups all-purpose flour
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1.5 teaspoons ground cinnamon
• 0.5 teaspoons ground cloves
• 0.5 teaspoons salt
• 1 jar store-bought marshmallow fluff
• 2 cups semi-sweet chocolate chips
• 2 tablespoons coconut oil (or neutral-flavored oil)

Directions

Step 1

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

Step 2

In a large mixing bowl, cream together the butter and light brown sugar until fluffy and light, about 2-3 minutes using a hand or stand mixer.

Step 3

Add the molasses, egg, and vanilla extract. Beat until well combined, scraping down the sides of the bowl as necessary.

Step 4

In a separate bowl, whisk together the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.

Step 5

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.

Step 6

Scoop out 1-tablespoon-sized portions of the dough, roll into balls, and place them on the lined baking sheets about 2 inches apart. Flatten the dough balls slightly with the palm of your hand.

Step 7

Bake in the preheated oven for 10-12 minutes, or until the edges are firm but the centers are soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 8

Once the cookies are completely cool, spread a generous layer of marshmallow fluff on the flat side of half the cookies. Top each with another cookie to create a sandwich.

Step 9

Melt the semi-sweet chocolate chips and coconut oil in a heatproof bowl set over a pot of simmering water, stirring occasionally, until smooth. Alternatively, melt the chocolate and oil in the microwave in 20-second intervals, stirring each time.

Step 10

Dip each cookie sandwich halfway into the melted chocolate, allowing any excess to drip off. Place the dipped cookies on a sheet of parchment paper to set.

Step 11

Allow the chocolate to harden at room temperature or speed up the process by placing the cookies in the refrigerator for about 15 minutes.

Step 12

Serve and enjoy! Store any leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Nutrition Facts

Serving size	(1738.4g)

Amount per serving	% Daily Value*
Calories	6779.2

Total Fat 225.6g	0%
Saturated Fat 138.6g	0%
Polyunsaturated Fat 1.9g
Cholesterol 444mg	0%
Sodium 4112.4mg	0%
Total Carbohydrate 1193.8g	0%
Dietary Fiber 36.9g	0%
Total Sugars 766.7g
Protein 73.2g	0%

Vitamin D 48IU	0%
Calcium 935.6mg	0%
Iron 44.7mg	0%
Potassium 5518.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 28.6%

Protein: 4.1%

Carbs: 67.3%