Molasses Chocolate Chip Cookies

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These molasses chocolate chip cookies are lightly flavored with molasses and ginger and loaded with tasty, melty chocolate. This gives them a rich, intense flavor that is amazing!

It is fun to take old favorites and make them in new ways! I love molasses cookies’ rich, comforting flavor, so why not pair them with chocolate chips?

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So I replaced some of the sugar in my favorite chocolate chip cookie recipe with dark brown sugar and molasses and added cinnamon and ginger. I wanted to add extra flavor without overpowering the cookie.

These are still distinctively chocolate chip cookies, just with a little extra layer of flavor from the added molasses and spices. They’re soft, with a chewy texture, and have just enough sweetness.

They are a great snack for kids and adults alike! You can make the perfect molasses chocolate chip cookie for your holiday baking or any time of year.

🎄Looking for more Christmas cookie ideas? Check out Ruby Chocolate Chip Cookies, Gingersnaps or Heath Bar Cookies.

❓What Kind of Molasses to Use?

Molasses is the thick syrup produced during the refining process of sugar cane juice. Darker molasses provides richer flavor and deeper coloring. Light molasses is less concentrated and lighter colored. I like the full flavor of molasses in baking, so I used blackstrap molasses, which is the thickest and most concentrated.

But the choice of molasses depends upon personal preference and what you already have on hand. Some people find blackstrap molasses has a bitter flavor and prefer to use dark molasses in baking.

molasses chocolate chip cookies on a cooling rack

🍪Other Key Ingredients

For exact amounts needed, see the recipe card below

Brown sugar – Brown sugar helps make the cookies soft and chewy. Dark brown sugar is best in these cookies because it will add to the molasses flavor.

Ginger, cinnamon – These warm spices enhance the flavor and take the cookies beyond the typical flavor.

Chocolate chunks – I use semisweet chocolate chunks in my cookies. Semisweet or dark chocolate chips would also work fine. I don’t think this recipe would taste as good with milk chocolate chips.

The remaining ingredients are baking staples, including butter, white sugar, egg, vanilla extract, flour, baking soda, and salt.

labeled ingredient picture of molasses chocolate chip cookies

🥣How to Make Molasses Chocolate Chip Cookies

1. Make Cookie Dough

Start by combining the butter with the molasses, brown sugar, and white sugar in the bowl of a mixer. Cream it on high speed for 3-4 minutes until it is well combined and fluffy. Then mix in the egg and vanilla.

mixing the molasses, sugar and butter
Cream the butter and sweeteners
after creaming the butter
Batter after mixing

Mix the flour, ginger, cinnamon, baking soda, and salt in a separate bowl. Add the dry ingredients to the mixer bowl and combine on low speed. Finally, stir in the chocolate chunks.

mixing the dry ingredients
Combine dry ingredients
adding the chocolate chunks
Mix in the chocolate chunks

2. Bake Cookies

Use a medium cookie scoop to make 1 1/2 inch balls of dough. Roll the balls in granulated or turbinado sugar to have the classic look associated with molasses cookies. Then place the balls on parchment-lined baking sheets.

scooping out the cookie dough
Scooping the dough
rolling the cookie in sugar
Rolling in sugar

These cookies will spread some, so keep the dough balls about 2 inches apart. Bake them for 12-15 minutes until the edges are just set. You don’t want to overbake these, so check them after 12 minutes.

chocolate chip cookie before baking
Before baking
cookies on a baking sheet after baking
After baking

Let them cool on the baking sheets for 5 minutes before taking them off.

💭How to Store

These are soft and chewy cookies and will keep well for 4-5 days at room temperature. Store them in an airtight container. They also freeze well and will keep in the freezer for 3 months.

top view of molasses chocolate chip cookies

⭐Tips for Making the Best Molasses Chocolate Chip Cookies

Be sure to check out the step by step instructions

  • Some people think blackstrap molasses has a bitter aftertaste. Use dark molasses if you prefer the flavor.
  • Soften the butter to room temperature before starting.
  • Do not overbake the cookies. Take them out of the oven when the edges are set, but the middle still looks a little soft.
  • Add some chocolate chips or chunks to the tops of the cookies after they come out of the oven. 

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closeup of a molasses chocolate chip cookie
5 from 2 votes

Molasses Chocolate Chip Cookies Recipe

Published By Anne
Molasses Chocolate Chip Cookies are flavored with molasses, ginger and cinnamon for chewy cookies loaded with melty chocolate and rich flavor!
Prep Time10 minutes
Cook Time12 minutes
Total Time22 minutes
Servings: 24
Print Save Rate Pin


  • 10 tablespoons unsalted butter softened
  • 1/3 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 3 tablespoon molasses dark or blackstrap
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 1/2 cups flour
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup semisweet chocolate chunks or chocolate chips
  • 1/4 cup granulated sugar or turbinado sugar


  • Preheat the oven to 375 degrees F.
  • Combine the butter, brown sugar, 1/4 cup white sugar and molasses in the bowl of a mixer. Granulated sugar is on the ingredient list twice, only use the first 1/4 cup listed for this step. Beat on medium high for about 4 minutes, until well mixed and fluffy.
    10 tablespoons unsalted butter, 1/3 cup dark brown sugar, 1/4 cup granulated sugar, 3 tablespoon molasses
  • Add the egg and vanilla and mix.
    1 egg, 1 teaspoon vanilla extract
  • In a medium bowl combine the flour, ginger, cinnamon, baking soda and salt. Stir to mix.
    1 1/2 cups flour, 1/2 teaspoon ground ginger, 1/2 teaspoon ground cinnamon, 3/4 teaspoon baking soda, 1/2 teaspoon salt
  • Add the dry ingredients to the mixer bowl and combine on low speed until just mixed.
  • Stir in the chocolate chunks.
    1 cup semisweet chocolate chunks
  • Place the remaining 1/4 cup granulated sugar on a small plate. Line the cookie sheets with parchment paper.
    1/4 cup granulated sugar
  • Use a cookie scoop to make 1 1/2 inch dough balls. Roll the dough balls in the plate of sugar to coat. Place the dough balls on the prepared cookie sheets, keeping them about 2 inches apart.
  • Bake in the preheated oven for about 12-15 minutes until the cookies are set on the edges. Don't overbake! Let them cool on the cookie sheets for 5 minutes, then remove them to a wire rack.


  • Some people notice a bitter aftertaste of blackstrap molasses. Dark molasses will also work fine in the cookies if you prefer.
  • Soften the butter to room temperature before starting.
  • Do not overbake the cookies. Take them out of the oven when the edges are set but the middle still looks soft.
  • Add some chocolate chips or chunks to the tops of the cookies after they come out of the oven.

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Nutrition Information

Calories: 152kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 89mg | Potassium: 96mg | Fiber: 1g | Sugar: 12g | Vitamin A: 160IU | Vitamin C: 0.002mg | Calcium: 16mg | Iron: 1mg

Nutrition facts are estimates.

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stack of cookies with jar of molasses in background

Hi, I’m Anne!

I love to cook and I want to share my recipes with you. I believe cooking should be approachable and fun, not a chore. I want to make simple recipes using everyday ingredients that you can make again and again, whether it is for a busy weeknight, a summer cookout or a special dessert. Read more...

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