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Chocolate Salted Caramel Gingerbread Cookies


0 minutes

Make these soft and chewy gingerbread cookies to kick off your holiday season!

Ingredients & Directions


  • 2 1⁄4 cups
    all purpose flour
  • 1 1⁄2 tsp
    ground ginger
  • 1 tsp
    baking soda
  • 2 tsps
    ground cinnamon
  • 1⁄2 tsp
    ground nutmeg
  • 1⁄2 tsp
  • 3⁄4 cup
    unsalted butter, room temp
  • 3⁄4 cup
    coconut sugar
  • 1 tbsp
  • 1⁄4 cup
    molasses, unsulfured
  • 1
    large egg, room temp
  • 5 oz
    LILY'S Salted Caramel chocolate bar (either milk or dark), chopped


Equipment Needed 
large bowl large bowl
 bowl bowl
 mixer mixer
 refrigerator refrigerator
 oven oven
 parchment paper parchment paper
 cookie sheet cookie sheet
 cooling rack cooling rack

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 contributed by Stephaniessweettreats.

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