Molasses and Hot Chocolate Cookies Recipe

If you’re looking for a cookie that truly captures the magic of cozy evenings and the irresistible lure of a warm mug, these Molasses and Hot Chocolate Cookies are for you. Imagine: tender, spicy gingerbread-style cookies, with deep molasses richness and a gooey, melty chocolate center in every bite. Whether you’re in the mood to bake for the holidays, impress guests, or simply treat yourself, this cookie is a showstopper. Each ingredient plays a star role in these Molasses and Hot Chocolate Cookies, creating layers of flavor and texture that feel like a big, indulgent hug.

Ingredients You’ll Need

What makes these cookies shine is how a handful of simple, staple ingredients join forces to craft something extraordinary. Every item on this list brings its own special touch—some for spice, some for sweetness, and some for that signature molten center.

• Unsulphured molasses: The heart and soul of these cookies, offering deep, earthy sweetness and a gorgeous caramel color.
• Coconut sugar (or brown sugar): Lends a subtle caramel flavor and keeps the texture luxuriously soft and chewy.
• Coconut oil, melted: Gives a light texture and keeps the cookies dairy-free with just a hint of natural coconut aroma.
• Unsweetened applesauce: Adds moisture and tenderness without weighing the cookies down.
• Vanilla extract: Rounds out all the spicy molasses flavors with a comforting, aromatic undertone.
• All-purpose flour (or gluten-free blend): The structure that holds all that goodness together—choose a gluten-free blend if you need to cater to special diets.
• Baking soda: Ensures every bite is perfectly puffed and soft, never flat.
• Salt: Balances sweetness and enhances all those lovely spices.
• Ground ginger: The unmistakable warming spice that gives these cookies their signature kick.
• Cinnamon: Adds depth and coziness to complement the molasses and ginger.
• Nutmeg: Just a pinch brings subtle warmth and a nuanced spiced aroma.
• Mini dairy-free chocolate chips or hot chocolate chunks: These create that dreamy, gooey chocolate core—mini chips melt evenly, while chunks offer pockets of molten joy.
• Extra sugar for rolling: Gives each cookie that sparkly, crackly finish and extra sweetness.

How to Make Molasses and Hot Chocolate Cookies

Step 1: Mix the Wet Ingredients

Start by grabbing a large mixing bowl and combining the unsulphured molasses, coconut sugar, melted coconut oil, applesauce, and vanilla extract. Whisk them together until the mixture is silky-smooth and all the sugar has started melting into the molasses. This is your cookie’s flavor-packed foundation, so don’t rush—inhale that rich, spicy aroma!

Step 2: Prep the Dry Ingredients

In a separate bowl, sift together the flour (or gluten-free blend), baking soda, salt, ground ginger, cinnamon, and nutmeg. Sifting helps prevent lumps and ensures every part of your dough gets seasoned with those warm, comforting spices. This is what gives Molasses and Hot Chocolate Cookies their unmistakable holiday fragrance.

Step 3: Combine Wet and Dry Ingredients

Slowly add the dry mixture to the wet, stirring just until everything is incorporated. Don’t overmix—stop as soon as you no longer see flour. This keeps the cookies tender and chewy, not tough.

Step 4: Add Chocolate Chips or Chunks

Gently fold in the mini dairy-free chocolate chips or hot chocolate chunks. Make sure they’re evenly distributed so you get pieces in every bite—this is what makes these Molasses and Hot Chocolate Cookies such a blissful surprise!

Step 5: Chill the Dough

Cover your dough and pop it in the fridge for at least an hour. Chilling is essential: it lets the flavors meld and prevents your cookies from spreading too thin in the oven. Plus, it’s worth the wait for that perfectly soft texture.

Step 6: Shape and Sugar

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop out tablespoon-sized portions of the chilled dough, roll them into balls, then roll each one in a dish of sugar to coat the outside. Place them on the sheet and gently flatten each ball—just enough to help them bake evenly and get those lovely crackled tops.

Step 7: Bake to Perfection

Bake for 8 to 10 minutes until the edges look set but the centers are still soft. That’s how you get the signature chewy texture with a gooey hot chocolate core. Let the cookies rest on the baking sheet for 5 minutes before carefully transferring to a wire rack to cool (if you can resist!).

How to Serve Molasses and Hot Chocolate Cookies

Garnishes

You can never go wrong with a dusting of powdered sugar or a sprinkle of flaky sea salt right before serving. For an extra festive touch, drizzle each cookie with a little melted chocolate or add a pinch of cinnamon on top. These garnishes highlight the deep flavors and make your Molasses and Hot Chocolate Cookies look as good as they taste.

Side Dishes

Pair your cookies with a mug of real hot chocolate, spiced chai, or even a scoop of vanilla coconut ice cream on the side. The warmth and gentle spice of the cookies play especially well with creamy drinks. If you’re serving these at a gathering, consider adding a fruit platter for brightness or a platter of spiced nuts for crunch.

Creative Ways to Present

Molasses and Hot Chocolate Cookies truly shine when stacked high on a rustic wooden board or arranged in a festive tin. For gifting, tie up stacks with a bit of baker’s twine and tuck them into cellophane bags. At a party, serve them warm on a platter with little flags reading “Eat Me” or nestle each cookie into a cupcake liner for an elegant touch at cookie exchanges.

Make Ahead and Storage

Storing Leftovers

Store your Molasses and Hot Chocolate Cookies in an airtight container at room temperature for up to five days. The chewy texture holds up beautifully, and the flavors actually deepen after a day or two, so don’t be afraid to make them ahead!

Freezing

If you want to stash away extra cookies, let them cool completely first. Place them in a single layer in a freezer-safe bag or container, using parchment between layers. They’ll keep their flavor and texture for up to two months—just thaw at room temperature when the craving strikes!

Reheating

For that just-baked experience, pop a cookie in the microwave for 10–15 seconds. The center will turn dreamy and melty again, recreating that perfect hot chocolate texture. If you’re reheating several, a quick flash in a low oven (300°F/150°C for 5 minutes) works wonders too.

FAQs

Can I make Molasses and Hot Chocolate Cookies gluten-free?

Absolutely! Simply swap the all-purpose flour for your favorite gluten-free blend. Just make sure the blend contains a binder like xanthan gum for best results; otherwise, the cookies can be a bit crumbly.

What is the best type of chocolate for the center?

Mini dairy-free chocolate chips melt smoothly throughout, while hot chocolate chunks create those irresistible pockets of gooey chocolate. If you love a dramatic molten center, go with larger chunks!

How long should I chill the dough?

At least one hour is ideal, but you can chill it overnight if needed. The longer chill not only makes the dough easier to shape, but also allows the flavors of the molasses and spices to meld beautifully.

Can I replace the coconut oil with another fat?

Definitely. You can use melted vegan butter or any neutral oil in equal measure. Keep in mind that coconut oil adds a subtle flavor; other oils will produce milder cookies.

Why roll Molasses and Hot Chocolate Cookies in sugar before baking?

Rolling the dough balls in sugar creates a sparkly, crackled crust as they bake and adds a touch of extra sweetness and crunch to offset the soft, chewy interior. It’s also what gives these cookies their classic old-fashioned look!

Final Thoughts

There’s just nothing like the magic of Molasses and Hot Chocolate Cookies to warm up a chilly day or sweeten a gathering of friends and family. With their chewy texture, gooey chocolate center, and that irresistible spice, these cookies are bound to become a new favorite in your home. Go on, give them a try—you might find yourself baking an extra batch just for yourself!

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