Caramel Chocolate Ginger Swirls

Total Time:
2 hr
Prep:
25 min
Inactive:
1 hr 25 min
Cook:
10 min

Yield:
30 cookies
Level:
Easy

Ingredients
  • 1 (14.5-ounce) package gingerbread mix (recommended: Betty Crocker)
  • 1/2 stick (1/4 cup) butter, melted
  • 1 egg
  • 1/4 cup all-purpose flour, if needed
  • 1 (17-ounce) jar caramel topping, chilled
  • 1 (14.5-ounce) jar dark chocolate ice cream fudge topping
Directions

Preheat oven to 350 degrees F.

Combine the gingerbread mix according to package instructions. Using a tablespoon, roll dough into balls. Place on an ungreased cookie sheet. Slightly flatten each cookie. Bake for 10 minutes. Transfer cookies to a cooling rack and cool completely.

Place a scant 1/2 teaspoon of caramel topping on each cookie center. Top with 1/2 teaspoon chocolate topping. Carefully work chocolate to within 1/4-inch of the edge of the cookies. Place in freezer for 20 to 25 minutes to set. Serve immediately.


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