Caramel Chocolate Ginger Swirls

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  • Level: Easy
  • Total: 2 hr
  • Prep: 25 min
  • Inactive: 1 hr 25 min
  • Cook: 10 min
  • Yield: 30 cookies
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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


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.