Chewy Molasses Spice Cookies with Almond Chocolate
If you’re the kind of person who reaches for a soft, chewy cookie over a crispy one, you’re going to fall in love with these. They’re rich with molasses, packed with warm spices, and loaded with melty almond chocolate that makes every bite taste like it came straight from a bakery. These cookies are cozy, buttery, perfectly spiced, and the kind of recipe you’ll find yourself making long after the holidays are over.
They’re just as perfect with a cup of coffee on a chilly afternoon as they are sitting on a Christmas cookie tray.
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The Cookie I Didn’t Expect to Love This Much
I’ll be honest.
I’ve always loved a classic molasses cookie, but I never thought to add chocolate.
Then one day I had a bag of almond chocolate sitting in my baking cabinet that needed to be used, and I figured I’d throw it into the dough just to see what happened.
Let’s just say they didn’t last very long.
The warm cinnamon, ginger, and molasses melt right into the chocolate, and somehow the almond flavor makes everything taste even richer. They’re soft in the center, lightly crisp around the edges, and every now and then you get a bite with a big pocket of melted chocolate that makes you wonder why every spice cookie isn’t made this way.
Now these are the cookies I make when I want something a little different than the usual chocolate chip cookie, but still familiar enough that everyone reaches for a second one.
Why You’ll Love These Cookies
- Soft, chewy centers with lightly crisp edges.
- Loaded with warm cinnamon, ginger, nutmeg, and molasses.
- Melty almond chocolate in every bite.
- Easy to make with simple pantry ingredients.
- Perfect for holiday cookie trays, cookie exchanges, or afternoon coffee.
- The dough can be made ahead of time.
- They stay soft for days.
Ingredients You’ll Need
- Butter: Room temperature butter creams with the sugars to create soft, chewy cookies.
- Granulated sugar: Adds sweetness while helping the edges bake up perfectly crisp.
- Brown sugar: Gives these molasses spice cookies their rich flavor and chewy texture.
- Egg: Binds the dough together while keeping the cookies tender.
- Molasses: The star ingredient that gives these cookies their deep, warm flavor and beautiful color.
- Honey: Adds another layer of sweetness while helping the cookies stay soft.
- Vanilla extract: Rounds out all of the warm spice flavors.
- Ground cinnamon: Adds cozy warmth and classic holiday flavor.
- Ground ginger: Gives the cookies that signature spice cookie bite.
- Ground nutmeg: Adds richness and depth without overpowering the other spices.
- Ground allspice: Brings everything together with warm, cozy flavor.
- Kosher salt: Balances the sweetness and enhances every ingredient.
- Baking soda: Helps the cookies spread and develop their chewy texture.
- Baking powder: Gives the cookies just enough lift.
- All-purpose flour: Creates the perfect soft cookie. A 1:1 gluten-free flour also works well if needed.
- Almond chocolate chunks: The ingredient that makes these cookies stand out. The almond flavor pairs beautifully with the warm spices and melty chocolate.
How to Make Chewy Molasses Spice Cookies with Almond Chocolate
- These cookies come together with simple pantry ingredients and just a few easy steps. Cream the butter and sugars until light and fluffy, mix in the wet ingredients, then gently fold in the dry ingredients and almond chocolate chunks. After a quick chill, they’re ready for the oven.
- For the full ingredient amounts, baking times, and detailed instructions, scroll down to the recipe card below.
What Makes These Different Than a Classic Molasses Cookie?
A traditional molasses cookie is all about the warm spices. These still have all of that cozy flavor, but the almond chocolate completely changes the experience. As the cookies bake, the chocolate becomes soft and melty while the molasses keeps the centers incredibly chewy. The cinnamon and ginger bring warmth, the brown sugar adds richness, and every bite has that perfect balance of sweet spice and chocolate.They’re somewhere between a classic molasses cookie and a bakery-style chocolate chunk cookie, which is exactly why I keep coming back to them. If you’re already a fan of holiday baking, these deserve a spot right alongside your favorite Christmas cookies.
If you’re looking for even more cookie inspiration, don’t forget to browse my entire Cookie Collection, where you’ll find everything from bakery-style cookies to holiday favorites and everyday classics that are perfect all year long.
A Few Tips for the Best Cookies
- Don’t skip the chilling time if you can help it. Even an hour in the refrigerator gives the flour time to hydrate and lets the spices deepen in flavor. If you’re short on time, they’ll still bake beautifully, but chilling gives the best texture.
- Don’t overmix the dough. Once the flour is added, mix only until you no longer see dry streaks. Overmixing can make the cookies tougher instead of soft and chewy.
- Use an ice cream scoop. Keeping the cookies the same size helps them bake evenly and gives them that bakery-style look.
- Pull them out while the centers still look slightly underdone. They’ll continue baking on the hot cookie sheet for a few minutes, leaving you with perfectly chewy centers.
- Let them cool for a few minutes before moving them. They’ll be soft right out of the oven but will firm up as they cool.
Variations
One of the things I love most about this recipe is how easy it is to customize.
- Swap the almond chocolate for dark chocolate, milk chocolate, or semi-sweet chocolate chunks.
- Add chopped toasted almonds for a little crunch.
- Roll the cookie dough in cinnamon sugar before baking for a little extra sparkle and flavor.
- Sprinkle a pinch of flaky sea salt over the warm cookies to balance the sweetness.
- Around the holidays, I love adding white chocolate chunks or chopped candied ginger for a festive twist.
Storage & Freezing
- These cookies stay soft for days, making them perfect for holiday baking or making ahead.
- Store them in an airtight container at room temperature for up to 5 days.
- To freeze baked cookies, let them cool completely before placing them in a freezer-safe container or freezer bag. They’ll keep well for up to 3 months.
- You can also freeze the unbaked cookie dough. Scoop the dough into portions, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding an extra minute or two to the baking time.
Chewy Molasses Spice Cookies with Almond Chocolate
Equipment
- Ice cream scoop
Ingredients
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 1 egg
- 1/2 cup molasses
- 1 tsp vanilla extract
- 1 tbsp honey
- 1/2 tsp allspice
- 1 tbsp cinnamon
- 1 tsp nutmeg
- 1 tsp ginger
- 1/2 tsp kosher salt
- 1 1/4 tsp baking soda
- 1/2 tsp baking powder
- 2 1/2 cups all-purpose flour (or 1:1 gluten-free flour)
- 1 1/2 cups almond flavored chocolate
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Cream the butter, granulated sugar, and brown sugar for about 3 minutes until light and fluffy.
- Mix in the egg, molasses, honey, and vanilla extract.
- Add the cinnamon, ginger, nutmeg, allspice, salt, baking soda, baking powder, and flour. Mix just until combined.
- Fold in the almond chocolate chunks.
- Chill the dough for at least 1 hour, or up to 3 hours for the best flavor and texture.
- Scoop the dough using a large cookie scoop, placing the cookies about 3 inches apart.
- Bake for 10 to 12 minutes, until the edges are set and the centers are still soft.
- Cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Chilling the dough creates thicker, chewier cookies.
- Don’t overbake. The centers should still look slightly soft.
- Use unsulphured molasses for the best flavor.
- These cookies freeze beautifully, both baked and unbaked.
Nutrition
Frequently Asked Questions
Flat cookies are usually caused by butter that’s too warm or skipping the chilling time. Chilling the dough helps the butter firm back up and gives the flour time to absorb moisture, resulting in thicker, chewier cookies.
No, but I highly recommend it. Even an hour makes a noticeable difference in both flavor and texture. The spices become more pronounced, and the cookies bake up thicker with soft, chewy centers.
Use unsulphured molasses for the best flavor. Avoid blackstrap molasses, which is much more bitter and can overpower the warm spices in the cookies.
Absolutely. Semi-sweet chocolate chips, dark chocolate chunks, milk chocolate, or chopped chocolate bars all work well. The almond chocolate gives these cookies their unique flavor, but they’re delicious with whatever chocolate you have on hand.
The most common cause is overbaking. Pull the cookies from the oven when the edges are set but the centers still look slightly soft. They’ll continue baking on the hot cookie sheet as they cool.
Yes! The dough can be made up to 48 hours ahead and stored in the refrigerator. In fact, the extra chilling time allows the molasses and spices to develop even more flavor.
Definitely. Scoop the dough into cookie portions and freeze on a baking sheet until firm. Transfer the dough balls to a freezer-safe bag and freeze for up to 3 months. Bake straight from frozen, adding an extra minute or two to the baking time.
Can I make these gluten-free?
Yes. Substitute your favorite 1:1 gluten-free baking flour with no other recipe changes. The cookies stay soft and chewy with either option.
I love using almond chocolate because it pairs so well with the warm spices and molasses. If you can’t find it, chopped dark chocolate or a good-quality semi-sweet baking bar are excellent substitutes.
They absolutely belong on a Christmas cookie tray, but they’re too good to save just for the holidays. I make them all fall and winter whenever I’m craving something warm, cozy, and a little different from classic chocolate chip cookies.
