Chocolate Salted Caramel Gingerbread Cookies
- Dec 02, 2020
Make these soft and chewy gingerbread cookies to kick off your holiday season!
- 2 1/4 cup all purpose flour
- 1 1/2 tsp ground ginger
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 3/4 cup unsalted butter, room temp
- 3/4 cup coconut sugar
- 1 tbsp milk (or dairy free alternative)
- 1/4 cup molasses, unsulfured
- 1 large egg, room temp
- 5 oz Lily's Salted Caramel chocolate bar (either milk or dark), chopped
In a large bowl, sift together the flour, ginger, baking soda, cinnamon, nutmeg, and salt. Set aside.
Using a mixer, beat the butter and coconut sugar on medium for 2 minutes until it is light and fluffy. Add in milk and molasses. Mix until combined. Add in egg. Scrape the bowl and mix until combined and all butter is mixed in.
Add in flour a little bit at a time. Mix until combined. Add in chopped chocolate and mix on low.
Chill in the fridge for 1 hour. Then, preheat oven to 350F. Line 2 cookie sheets with a baking silicone mat or parchment paper.
Use a large ice cream scoop (to make big cookies) and scoop large cookie dough balls. Place 6 cookies per cookie sheet. Take extra chopped chocolate and top the dough balls.
Bake cookies for 11-13 minutes. The cookies are done baking when the edges are slightly golden brown. Let it sit on cookie sheet for 4 minutes, then transfer to a cooling rack.
Recipe from stephaniessweettreats.