Caramel Chocolate Ginger Swirls
- Level: Easy
- Yield: 30 cookies
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 30 servings
- Calories
- 157
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 27
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 14
- Sodium
- 151
- Total: 2 hr
- Prep: 25 min
- Inactive: 1 hr 25 min
- Cook: 10 min
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.