Go Back
–+ servings
sweet baked treats recipes

Chocolate Cornbread & Gingerbread Cookies

Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 30 minutes
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8 servings

Equipment

  • 1 Mixing bowl
  • 1 Whisk
  • 1 Baking dish
  • 1 Baking sheet
  • 1 Cooling rack

Ingredients
  

  • 1 cup all-purpose flour
  • 1/2 cup cocoa powder
  • 1 cup cornmeal
  • 1/2 cup granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup buttermilk
  • 1/2 cup unsalted butter melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup molasses
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • In a mixing bowl, whisk together flour, cocoa powder, cornmeal, sugar, baking soda, and salt.
  • In another bowl, combine buttermilk, melted butter, eggs, and vanilla extract.
  • Gradually add the wet ingredients to the dry ingredients, mixing until just combined.
  • Divide the batter into two portions, setting one aside for the cookies.
  • For the cornbread, pour half of the batter into a greased baking dish.
  • For the gingerbread cookies, add molasses, ginger, and cinnamon to the reserved batter and mix well.
  • Spoon the cookie batter onto a baking sheet, forming rounds.
  • Bake the cornbread for 25 minutes or until a toothpick comes out clean.
  • Bake the cookies for 10-12 minutes or until firm around the edges.
  • Let the cornbread and cookies cool on a cooling rack for 15 minutes before serving.

Notes

When mixing the batters, be careful not to overmix to ensure the cornbread remains tender and the cookies have the right texture. You can add chocolate chips to the cookie batter for extra richness, and consider serving the cornbread with a drizzle of honey or a pat of butter for enhanced flavor.
Tried this recipe?Let us know how it was!