If you like chocolate and you like Spice Cookies, then you’re going to agree with me that these cookies are Uh-MAZING!!

They’re gooey and chocolately and bursting with fragrant flavor! A total hit with everyone who has tried them. Well … the ones I was willing to share! ;)

They’re loosely based off of the Land O’ Lakes Chocolate Chai Latte cookies. I like how those had a soft chocolate cookie base, are flavored with spices, filled with chunks of chocolate, and iced with a cinnamon glaze.

So I made this recipe to incorporate those elements, but with all the individual ingredients instead of starting with a cake mix. Cake mixes differ a lot, and I wanted to know exactly what was going into my cookies. Plus this way the cookies all turn out the same, unlike if you have a different cake mix on hand from the last time.

I played around with the measurements until I found something I loved, including adding more spice into mine. I picked out spices I liked and measured them out, instead of using using a drink mix like the Chai cookies.

Because, really, I’m far too unorganized to have a specific cake and drink mix on hand whenever I decide to make these. All of the ingredients I use here are things I usually have in the pantry. Except if I’ve forgotten to stock up on powdered milk, but that’s shelf stable, so I usually keep that around, too.

(Scroll down for the printable PDF of the recipe.)

It looks like a lot of ingredients, but once you get everything set up, it’s super simple to whip up a batch.

And you can see that I used milk chocolate for these. I suppose you could use semi-sweet or dark, but I like the way the softer and gentler milk chocolate chips contrast with the rest of the cookie.

The chips are one part of the “Triple” chocolates for which I named these. Aside from the cookie itself, there is also chocolate in the icing. :)

Would you just LOOK at all that FLAVOR!?

The dough is coming together…

A little thick, but that makes for soft, puffy cookies!

Scoop it out onto parchment paper or on a pan like this that releases the cookies easily.

The just-baked cookies.

See that moisture in the cracks? Get ready for some moist, fudgy goodness!

And the icing ingredients.

I made this icing with both cocoa powder and cinnamon for maximum chocolatey-spicy flavor.

The icing consistency is ready when it easily drips from the fork or spoon in thick ribbons.

Drizzle the icing over the cooled cookies by dipping the fork back into the icing then waving it back and forth above the cookies.

Wait until the icing hardens completely to eat them. The slight crunch of the icing makes a wonderful combination with the soft cookies.

Store them covered, and if you’ve waited until the icing is completely cooled (doesn’t smoosh and melt apart when you press it with your finger), then you shouldn’t even need to separate the layers of cookies with paper or anything. Just throw the ones you didn’t consume immediately into a container.

Triple Chocolate Spice Cookies

Ingredients:
1 ½ cups all-purpose flour
1 ½ cups sugar
1/2 cup cocoa powder
1/3 cup instant nonfat dry milk powder
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1 teaspoon ground ginger
1/4 teaspoon ground cloves

1/2 cup (1 stick) butter
2 large eggs
3 tablespoons milk
2 cups milk chocolate chips

Icing:
2 cups powdered sugar
2 tablespoons cocoa powder
2 teaspoons ground cinnamon
3 to 5 tablespoons water

Preheat the oven to 350°F (180°). Combine the first 11 ingredients in a large bowl with a whisk or fork. Add in the butter, eggs, and milk and blend with a mixer on medium speed until fully combined. Stir in the milk chocolate chips by hand. The dough should hold together but be thick. Scoop rounded teaspoons of dough onto cookie sheets, about two inches apart. Bake for 10 to 12 minutes. The cracks in the cookies will still look moist when they are done. Allow to cool on cookie sheets for two minutes, then transfer to cooling racks and allow to cool completely.

Using a fork, combine the powdered sugar, cocoa powder, and cinnamon in a bowl. Add in 3 tablespoons of water, stirring well until icing is smooth. Add a teaspoon more of water at a time until the icing drips from the fork in thin, unbroken ribbons. Line your workspace with waxed paper beneath the cooled cookies, and use the fork to drizzle the icing over the cookies. Allow icing to harden completely and store cookies covered. Makes four dozen.

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Click here to print the free PDF version of the recipe: