Caramel Chocolate Ginger Swirls

Name: Caramel Chocolate Ginger Swirls
Prep time: P0Y0M0DT0H25M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 30 cookies
Cuisine: american
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

Getting reviews...

Level: Easy
Total: 2 hr

Prep: 25 min
Inactive: 1 hr 25 min
Cook: 10 min

Yield: 30 cookies

Level: Easy
Total: 2 hr

Prep: 25 min
Inactive: 1 hr 25 min
Cook: 10 min

Yield: 30 cookies

Ingredients

Deselect All

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.