Chocolate Dipped Molasses Spice Cookies
These soft and chewy molasses spice cookies are dipped in dark chocolate. They are completely addicting… and you’d never guess that they’re made with whole wheat flour!
I have a serious love for cookies. I crave them on a daily basis and pretty much always have a stash of them in my freezer.
But this time of year, chewy spice cookies are one of my very favorite kinds. And when those molasses spice cookies are dipped in dark chocolate… well, I can’t help but make them week after week!
With molasses, cinnamon, cloves and ginger, these Chocolate Dipped Molasses Spice Cookies have so much of the delicious molasses and spice flavor that you want in a chewy spice cookie!
If you follow me on Instagram (and if you don’t, you really should so you don’t miss out on any yummy recipes or meal prep ideas!), you might remember when I shared these Chocolate Dipped Molasses Spice Cookies on my Instagram stories. I still can’t stop thinking about dipping these sugar-sprinkled cookies in that melted dark chocolate!
These chewy molasses spice cookies are a perfect holiday cookie, but they’re also good any time of year. There’s not a bad time for chewy spice cookies with chocolate!
I also must tell you that these cookies are awesome even without the chocolate. So if you’ve no time for dipping, just make these soft and chewy molasses spice cookies and skip the chocolate!
The dough for these cookies is made with white whole wheat flour, brown sugar, butter, spices, molasses, and vanilla. Plus an egg, baking soda and salt. You roll the dough into balls, and then roll the balls in granulated sugar.
Whole wheat flour works perfectly in molasses spice cookies because the heartier molasses flavor makes it so you don’t even notice the whole wheat flour. I also use white whole wheat flour in my favorite gingerbread cookie recipe, and you’d never know it!
After the cookies bake, you’ll want to let them cool completely before dipping them in the melted dark chocolate. I always place the dipped cookies back on the parchment-lined baking sheet that I baked them on. The parchment paper makes for easy clean-up! If you put the dipped cookies in the refrigerator for a few minutes that helps the chocolate to harden.
These molasses spice cookies freeze beautifully. They will thaw and be ready to eat if you leave them on the counter for a few minutes.
Tips for making these Chocolate Dipped Molasses Spice Cookies:
- You can substitute all purpose flour for the white whole wheat, if you like. I recommend using white whole wheat (not regular whole wheat) because it has a milder flavor. White whole wheat flour can be found at most grocery stores.
- You can use semi-sweet or white chocolate instead of dark, if you prefer. To make festive holiday cookies, try adding some sprinkles before the chocolate hardens!
- I add a tablespoon of coconut oil to the chocolate when I melt it. The coconut oil can be omitted, but it does help the chocolate to stay smooth and melty while you dip the cookies.
- This dough doesn’t require chilling before you roll it into balls, but you may chill it for up to a day if you want to prep the dough ahead of time for your holiday cookie baking day.
Chocolate Dipped Molasses Spice Cookies
- 2 cups white whole wheat flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ teaspoons cinnamon
- ¾ teaspoon cloves
- ½ teaspoon ginger
- ¾ cup unsalted butter softened slightly
- ¾ cup brown sugar
- ¼ cup molasses
- 1 large egg
- 1 teaspoon vanilla
- granulated sugar for rolling
- 8 ounces bittersweet (dark) chocolate chips or chopped chocolate
- 1 tablespoon coconut oil
- Preheat oven to 350 degrees F. Line baking sheets with parchment paper.
- In a medium bowl, whisk together white whole wheat flour, baking soda, salt, cinnamon, cloves and ginger.
- Using an electric mixer, beat together butter and brown sugar until creamy. Add the molasses, egg and vanilla and beat until well combined, scraping down the sides of the bowl as needed.
- Slowly add the dry ingredients to the wet and beat on low speed until combined.
- Roll 1 teaspoon size portions of dough into balls and roll in granulated sugar. Place on the prepared baking sheets. Bake for 8-10 minutes, until cookies are barely soft in center. Let cookies cool completely before dipping in chocolate.
- Place chocolate and coconut oil in a small saucepan. Heat over low heat, stirring, until melted and smooth. Pour chocolate into a small bowl and dip one side of each cookie. Place dipped cookies back on the parchment-lined baking sheet. Place baking sheet with cookies in the refrigerator for 15 minutes to allow the chocolate to harden.
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