Description
Deliciously soft cookies filled with white chocolate and molasses, perfect for any occasion.
Ingredients
Scale
- 3/4 cup unsalted butter (softened to room temp)
- 3/4 cup sugar
- 2 tablespoons light brown sugar
- 1/2 cup molasses
- 1 egg
- 3 cups all purpose flour
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/3 cup sugar
- 1 cup white chocolate chips
- 4 1/2 teaspoons milk
- 1 teaspoon molasses
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cinnamon
- 1/3 cup white chocolate chips
- 2 teaspoons milk
Instructions
- In a medium sized bowl, whisk together the flour, ginger, cinnamon, salt and baking soda and set aside.
- In another medium sized bowl using a hand mixer, beat the butter, sugar and brown sugar on medium speed for around 3-4 minutes.
- Beat in the molasses until well mixed and then beat in the egg and vanilla extract. With a spatula wipe down the sides of the bowl and mix again to make sure everything is combined.
- With the mixer on low, beat the flour mixture into the wet ingredients little by little, once done cover with plastic wrap and place in the fridge for around 1 hour.
- Preheat oven to 350° and line a large baking sheet with parchment paper.
- Using a cookie scoop or an ice cream scoop, scoop out about 1 tablespoon worth of dough and roll into a ball, place on the baking sheet and repeat, leaving about an inch apart in between the balls.
- Using a 1/2 tsp measuring spoon, spraying the bottom of it with non stick cooking spray, press down in the middle of the dough just a bit. (do not go all the way to the baking sheet) if the dough keeps sticking to the measuring cup you can use your knuckle to make the dips.
- Sprinkle the sugar all over the tops and sides of the cookie dough. Bake cookies for 8-10 minutes.
- Once they come out the oven using a 1 tbsp measuring cup, press down slightly in the middle of the cookies to make the dips again. Let them cool before putting the filling in.
- While those cool make the filling. In a small sauce pan over medium to low heat, melt the white chocolate chips, milk, ginger, cinnamon and molasses.
- Carefully spoon around 2 tsp worth of the filling into the intentions of the cookies. If the chocolate gets a little hard in the pot just reheat slightly. Let the cookies and filling cook for about 10 minutes.
- Once they are done cooking, make the topping, in a small sauce pan over medium to low heat, melt the white chocolate chips and milk together, stirring until smooth. Spoon and carefully drizzle the chocolate over the cookies. Let them cool once again and serve!
Notes
- Chill the dough to prevent spreading.
- Store cookies in an airtight container for up to a week.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg