Chocolate Molasses Spice Cookies

This rich, chewy holiday cookie starts with a chocolate cake mix and gets a cozy upgrade from warm spices and deep, sweet molasses.

Baking with Molasses. . .my Personal Journey

If you’ve been following along over the past few weeks, you know I’ve been having a lot of fun experimenting with molasses lately—from my Old-Fashioned Gingerbread Loaf to that rich Molasses Cake with Brown Sugar Buttercream. (That cake is a simple doctored cake mix that turned out beautifully.) I love to doctor up mixes, so anytime I get a hare-brained idea to create a new recipe, I go for it! 

This Chocolate Molasses Spice Cookie recipe I’m offering today is another boxed cake mix recipe that came from just such an out-there idea. I’ll be honest: I had never entertained the idea of merging molasses with chocolate but I wss feeing adventurous and plowed forward with the idea. 

Y’all, I’m so glad I followed through with it. 

Adding molasses to chocolate cake mix cookies was a risk, but it’s one I’m so glad I took! The molasses not only makes these cookies incredibly soft and chewy, it pairs beautifully with warm holiday spices and rich chocolate. Together, they create a cookie that feels like it belongs right in the middle of your holiday collection.

So, welcome to another recipe based on an experiment! So glad this one worked out. 

Chocolate Molasses Spice Cookie Ingredients

You won’t need much for these simple cookies since they start with a box of cake mix. You might already have these ingredients on hand. 

• 1 box chocolate cake mix (15.25 oz)
• ½ cup molasses
• ⅓ cup vegetable oil (or melted butter for richer flavor)
• 2 large eggs
• 1 ½ teaspoon pumpkin spice (or 1 teaspoon cinnamon + ½ teaspoon allspice)
• Optional: ½ cup mini chocolate chips
• Raw sugar or powdered sugar for rolling

How to Make Chocolate Molasses Spice Cookies

Because these start with a box of cake mix they come together very quickly! You’re going to love the ease of this recipe, friends. 

Preheat oven to 350°F (175°C). Line 2 baking sheets with parchment.

In a large mixing bowl, combine cake mix, molasses, oil, eggs, and spices. Mix until a thick dough forms. Stir in chocolate chips if using.

Chill dough in the refrigerator for 20–30 minutes (this helps with shaping).

Scoop 1–1½-inch balls of dough. Roll each ball in raw sugar for sparkle or powdered sugar for a crinkle effect. Place on prepared baking sheets, about 2 inches apart.

Bake for 9–11 minutes, until set on the edges but still soft in the center.

Cool on the baking sheet for 2–3 minutes before transferring to a wire rack. Serve and enjoy! Store leftovers at room temp in an airtight container. They should stay fresh 4-5 days.

Notes & Tips

• For extra chewiness, slightly underbake and let them finish setting on the pan.
• The molasses will deepen the chocolate flavor while keeping the cookies moist for days.
• Store in an airtight container at room temperature for up to 5 days, or freeze for up to 2 months.

What to Expect

They’re rich, they’re chewy, and they’ve got the warmth of the holidays baked in. I don’t know why this one works. . .but it works! 

You still pick up on the chocolate notes, of course. It’s a chocolate cookie. But, like my Mexican Hot Chocolate cake, it’s got that cinnamony goodness merging forces. And it comes together to make one very delicious flavor-packed cookie.

You’re going to love serving this to your friends and family. This is the perfect holiday treat with a cozy twist!

Variations on this Recipe

I’m already thinking of ways to add to this simple recipe. Here are a few things that come to mind: 

Sandwich them together with my cinnamon buttercream. (I think this would be delicious!)

Orange Zest buttercream: This is another option. Maybe a traditional buttercream but add orange zest to it. Orange and chocolate pair well together and citrus is also a great complement to the warm holiday spices you love. 

Coconut: I know, but hear me out. I think coconut would take these up to another level altogether! It would also add additional sweetness. 

Craisins: Nothing says holidays like cranberries and I’m convinced they would be a great addition to this spicy chocolate cookie. 

Other Delicious fall Recipes to Enjoy

If you love these simple little cookies you’re sure to enjoy my other fall recipes. Here are some favorites: 

Old-Fashioned Gingerbread Loaf: If you love the combination of ginger and molasses, be sure to check out my Old-Fashioned Gingerbread Loaf—it’s moist, spicy, and perfect for the season.

Old-Fashioned Molasses Cake with Brown Sugar Buttercream: Want to take molasses into cake form? My Old-Fashioned Molasses Cake topped with Brown Sugar Buttercream is a crowd-pleaser.

Soft Gingerbread Cookies with Cinnamon Glaze: These Chocolate Molasses Spice Cookies are cousins to my Soft Gingerbread Cookies, which feature a sweet cinnamon glaze.

Mexican Hot Chocolate Bundt Cake (for the chocolate lovers): If the chocolate in this recipe caught your eye, you’ll also enjoy my Mexican Hot Chocolate Bundt Cake with its cozy cinnamon kick.

Pumpkin Spice Cupcakes with Coffee Buttercream: Pumpkin spice fans will want to try my Pumpkin Spice Cupcakes, another warm and cozy dessert perfect for fall.

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That’s it for this post, friends. I’m so glad you stopped by. Before you go, why not pin some photos to your Pinterest boards? 

Meet the Author/Baker

Janice Thompson is the author of over 170 books for the Christian market. When she’s not busy whipping up stories, you’ll find her in the kitchen whipping up cakes, cookies, and so much more! She’s something of a mad scientist, (ironic, since she doesn’t have a prior scientific leanings), and loves to invent new recipes.