Molasses Cookies with White Chocolate Espresso Frosting #choctoberfest

*Disclosure: I received product to sample from ­­­­ #Choctoberfest sponsor Forte Chocolates.  All thoughts and opinions are my own.

Buckle up for another day of chocolaty goodness as we embark on another day of #Choctoberfest!  Today I’m venturing into new waters with a #choctoberfest first for me: I’m using white chocolate!

This whole recipe came about when I received my package form Forte Chocolates.  My package contained Milk Chocolate with Sea Salt (which I ate because it’s delicious), Dark Chocolate (which I used in my Chocolate Babka) and White Chocolate Espresso with actual espresso blended into the white chocolate!  Amazing!

Forte Chocolates encourages everyone to Celebrate Life Through Chocolate!

Plus, did you know that their dark chocolate is super versatile and can even be used in savory dishes like this Slow Cooker Chicken Mole?

Be sure to check Forte Chocolate out on Social Media, plus is you click over to their website, Forte Chocolates has an exclusive #Choctoberfest coupon code!  Just enter CHOCTOBERFEST2018 when you place your order to receive an exclusive buy 3 get one free discount offer.

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Plus don’t forget to click over here for the amazing #Choctoberfest prize pack and to enter the Giveaway!

Let’s get back to those cookies!

These cookies are perfectly soft and chewy, even a week after baking (if kept in an airtight container.)  The Espresso White Chocolate melted on top creates the perfect, non-sticky frosting, with a surprise kick of espresso!  It is truly amazing!

Molasses Cookies with White Chocolate Espresso Frosting

¾ cup unsalted butter, softened

2 cups sugar

2 eggs

½ cup molasses

2 tsp apple cider vinegar

1 ½ tsp ground cinnamon

¾ tsp ground ginger

½ tsp ground cloves

1 ½ tsp baking soda

Pinch of salt

3 ¾ cups flour

6-8 oz espresso white chocolate, melted

Preheat the oven to 325 degrees F.  Line several baking sheets with parchment paper or Silpat.

In the bowl of a stand mixer, cream the butter and sugar for 3 minutes, scraping the bowl at least once.

Add the eggs, one at a time, and mix until completely combined.

Thoroughly mix in the molasses.

Add the vinegar and spices, mix.

Add the baking soda and the flour, stirring until the flour is completely mixed in.

Use a 2 tablespoon scoop to drop the dough 2 inches apart on the prepared baking sheets.  Bake for 9 minutes in the preheated oven.

Allow the cookies to cool on the sheets for at least 5 minutes.  Then, move the cookies to wire racks to cool completely.

Once the cookies have cooled, dip the tops in the melted white chocolate use an angled spatula or straight knife to gently spread the espresso white chocolate over the cookie and remove any excess.

Allow the chocolate the harden, then stack and keep in an airtight container.

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