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These Salted Gingerbread Chocolate Chip Cookies are packed with tons of chocolate chips and a touch of sea salt, all nestled in the easiest gingerbread-flavored cookie dough on earth – no sticky molasses or grated ginger required!
Salted Gingerbread Chocolate Chip Cookies.
Don’t judge a book by its cover. These aren’t just ordinary chocolate chip cookies, folks.
Sure, they may look like your everyday, homemade, classically delicious treats, that someone (me) ruined by dumping perfectly good salt all over their precious, chocolate-oozing faces.
Just strap in. I promise they will leave a smile on your face.
Not only because they’re delicious, but because they’re so darn easy! The secret to these special Christmas cookies is…
That’s right! Cookie Butter. Biscoff spread. Either version will work just fine for them, but I’m partial to good ol’ Trader Joe and his line of cookies masquerading as something intended for a sandwich.
Not that I’d ever do something like that.
Anywhoozle, I baked these babies up not just because I was looking for a way to empty the third jar of cookie butter we’ve gone through in the last couple months (I see your judgy eyes), but because I remembered to sign up to take part in the Great Food Blogger Cookie Swap this year!!
Every year for the past four years (including last year because my first-year blogger brain was too overwhelmed to handle filling out a simple Google form – guh), I’ve perused different mediums on the internet, coming across dozens of recipes with a similar little badge attached.
Every time, I ended up super jealous that no one was sending me cookies in the mail.
I am the cookie queen in my social circles – everyone knows that, at Christmas, I usually show up with a platter of assorted homemade Christmas cookies and goodies to share, no matter where I go. So I guess it’s fitting that I took part in the Swap this year.
I had the chance to meet Lindsay (Love & Olive Oil) and Julie (The Little Kitchen), the creators and hosts of this annual event, at Food Blog Forum this year, and fell in love with both of them. They are such warm, genuine ladies, and you can feel it come right through your computer screen when you visit their blogs.
There’s also the fact that the Swap they created isn’t just about baking cookies for baking cookies’ sake. All proceeds go to support Cookies for Kids’ Cancer, a national non-profit organization committed to funding new therapies used in the fight against pediatric cancer. I love everything about it – cookies and happy mail and kids and supporting a great cause – nothing like it to bring you a little bit of Christmas spirit!
Each blogger that signs up (and there were a ton this year) is matched with three other random bloggers, for whom you then bake a dozen of your desired cookies and mail them off, carefully packaged, with a wish and a prayer that they make it safely to their destination.
Then, you wait patiently until the doorbell rings and it’s not another Amazon package for your husband.
My three intended ladies all hail from the South; I sent off batches of these babies to Whitney of WhitBit’s Kitchen, Lauren of Hall Nesting, and Megan at Stetted, and they all arrived safe and sound!
I was lucky enough to receive the best Christmas cookies from three New Yorkers, which is super appropriate, considering where my family hails from – Meg from Harmonious Belly, Jennifer from Bake or Break, and Shrutika from The Sweet Skillet. Which I promptly devoured, with the help of Mr. Crumby, of course.
Never met a cookie I didn’t like.
So, thanks to everyone who had a hand in the Swap, sponsors included! I tip my Minnie Mouse Santa Hat to you – until next year!
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt, plus more for sprinkling
- 1/2 cup unsalted butter, softened
- 1/2 cup cookie butter (Trader Joe’s Speculoos or Biscoff)
- 1/2 cup dark brown sugar
- 1/3 cup granulated sugar
- 1 egg + 1 yolk, room temperature
- 2 teaspoons vanilla
- 1 1/2 cups assorted chocolate chips and chunks
- Preheat oven to 325 degrees F. Line baking sheets with parchment paper and set aside.
- Combine flour, baking soda, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, beat the butter for 30 seconds until smooth. Add cookie butter and sugars, and cream for 2 minutes until fluffy. Add the egg, egg yolk, and vanilla and mix well.
- Gradually add flour and mix until a crumbly dough forms. Fold in chocolate chips. Cover the bowl with plastic wrap and refrigerate for 30 minutes – 24 hours.
- When ready to bake, use your hands to shape tablespoons of dough into balls. Place on prepared baking sheets, two inches apart, then sprinkle each with a bit of sea salt.
- Bake for 10-12 minutes or until the edges begin to brown, but the centers remain soft and puffy – do not over bake! Remove from oven and allow to cool on baking sheets 5 minutes, then move to cooling rack.