Chocolate Coffee Molasses Cookies

Madeleine D 0

"My grandmother made these cookies every year and sent them to us growing up. It was even better when she was in town for the holidays and could make them fresh. These cookies have dark chocolate, molasses, cloves, cinnamon and coffee. They're soft, chewy, best when warm, and delicious. It brings back good memories of my childhood."

Ingredients 1 h 30 m {{adjustedServings}} servings 215 cals

Serving size has been adjusted!

Original recipe yields 36 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 215 kcal
  • 11%
  • Fat:
  • 7.4 g
  • 11%
  • Carbs:
  • 35.6g
  • 11%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 32 mg
  • 11%
  • Sodium:
  • 83 mg
  • 3%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. Gently melt the chocolate in a small saucepan over very low heat, and allow to cool for about 5 minutes. Stir the butter and sugar together in a large bowl, and mix in the chocolate, molasses, eggs, and vanilla extract.
  3. Sift 5 cups of flour with the cinnamon, cloves, baking powder, and salt in a bowl. Gradually stir the flour mixture into the chocolate mixture by cupfuls, alternating each addition of flour with about 2 tablespoons of coffee, until all the coffee is incorporated. Dough should be soft but not runny. Add more flour if needed to make a soft dough, but cookies will be dry if the dough is too stiff. Use a small scoop or melon baller to form 1-inch balls, and place them on the prepared baking sheets.
  4. Bake in the preheated oven until the cookies are set and just beginning to brown at the edges, about 10 minutes. Let cool on sheets for about 1 minute before removing to continue cooling on a rack until slightly warm, 8 to 10 minutes.
  5. To make frosting, stir together confectioners' sugar, cream, and 1 teaspoon of vanilla extract in a bowl until smooth. Frost the cookies while they're still a little warm. Sprinkle with red or green sugar sprinkles.
Tips & Tricks
Cinnamon Chocolate Chip Cookies

See how to make chocolate chip cookies with some cinnamon snap.

Molasses Cookies

See how to make chewy, spicy, crackle-top molasses cookies.

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Reviews 5

  1. 6 Ratings


Great cookies! My family loved them! I only made a couple minor changes: - since I don't like baker's chocolate, I used 2.5 regular 100g bars of Hershey's Dark Chocolate. - changed 1.5 cups of sugar to 1 cup I found it was easier to blend the dough using a spoon and then a hand mixer and I controlled the texture with the amount of coffee I poured in instead of adding more flour. For Icing: I found 2 table spoons of cream is not enough at all so I added quite a bit more till it mixed well and had smooth texture but wasn't runny (used hand mixer once again) and added lemon extract instead of vanilla extract for that added flavour. If you have icing in a deep bowl, it's easy to just dip the cookies in there instead of spreading it on them. I made half a batch with icing and another half withouth. They taste awsome with jam too! Thank you Madeleine for a wonderful recipe!


The cookies turned out great, did have to add more cream to make the icing. My kids thought they were delicious.


Really didn't care for this recipe. As with another poster it did take quite a while to bake these and they weren't all that great. The texture was dense and lacking flavor (maybe that's why the icing is included). The cookie isn't completely cooked after 10 mins, so I had to adjust the time to 18 mins. Plus, I added almost 8 cups of flour before the dough was sticky enough to roll into a ball. Also, the longer these cookies sit around the harder they get. Not a recipe I would make again.