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Chocolate Coffee Molasses Cookies

Rated as 3.17 out of 5 Stars

"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."
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1 h 30 m servings 215
Original recipe yields 36 servings (3 dozen cookies)


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  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.


  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 215 calories; 7.4 35.6 2.6 30 72 Full nutrition

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Read all reviews 5
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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 o...

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

As others said, really time consuming for the mediocre outcome. The cookies were blandish and the frosting too sweet for the cookies. We changed it up a bit and that helped: added Kahlua (abo...

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 t...

This is the first time I have ever written a review for anything, so I really wanted to save everyone from wasting their time. This recipe takes FOREVER to make and the amounts for the icing ar...