CHOCOLATE-GINGERBREAD COOKIES

Chocolate-Gingerbread Cookies image

Try a new twist on a Christmas classic with Chocolate-Gingerbread Cookies! Our Chocolate-Gingerbread Cookies recipe features chewy gingerbread cookies filled with creamy chocolate centers.

Provided by My Food and Family

Categories Baking Ingredients

Time 1h15m

Yield 19 servings, 2 cookie sandwiches each

Number Of Ingredients 8

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Ingredients

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided
2 cups (about 1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.)
2 eggs
1/4 cup oil
2 Tbsp. molasses
1 pkg. (2-layer size) spice cake mix
2 tsp. ground ginger
1 tsp. powdered sugar

Steps:

Heat oven to 350°F.
Microwave 3 oz. chocolate and COOL WHIP in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Reserve for later use.
Melt remaining chocolate as directed on package. Whisk eggs, oil and molasses in large bowl until blended. Stir in melted chocolate. Add dry cake mix and ginger; mix well.
Roll dough into 76 balls, using about 1 tsp. dough for each ball. Place, 1 inch apart, on parchment-covered baking sheets.
Bake 8 to 9 min. or just until centers are set. (Tops will be cracked.) Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Spoon reserved COOL WHIP mixture into resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag; use to pipe about 1 tsp. COOL WHIP mixture onto bottom side of each of 38 cookies. Cover with remaining cookies, top sides up, to make 38 sandwiches. Sift powdered sugar over cookies.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 30 mg, Carbohydrate 11 g, Fiber 0.8424 g, Sugar 8 g, Protein 1 g