Chocolate-Stuffed Gingerbread Cookies

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Chocolate-Stuffed Gingerbread Cookies Follow Me on Pinterest Gingerbread cookies are some of my favorite holiday cookies. I’m not much of a crunchy gingersnap kinda girl, though I wouldn’t say no to one. I just usually prefer soft cookies. And the only thing better than big, soft, thick gingerbread cookies are big, soft, thick chocolate-stuffed gingerbread cookies. These guys have a pool of melted chocolate hiding in the center. So, it’s a delicious surprise in the middle of a super yummy cookie.

Also, there are several other great cookie recipes below if you’d like even more cookie deliciousness. Now, on to cookie week…

Welcome to #cookieweek! Susan of The Girl In The Little Red Kitchen and Kim of Cravings of a Lunatic have joined together this week with 23 of their blog friends to present to you a week of cookie treats! We have every type of cookie you can think of listed this week, including something for our furry friends! Now is the time to bookmark these recipes for the upcoming holidays and cookie swaps or simply visit our Pinterest board!  Make sure you enter the giveaway with some fabulous prizes from KitchenAid, King Arthur Flour, OXO, Silpat and Zulka Pure Cane Sugar to help with your cookie making needs!

Chocolate-Stuffed Gingerbread Cookies
  • 1/2 c. butter
  • 1/2 c. brown sugar, packed (preferably dark brown sugar)
  • 1/4 c. molasses (not blackstrap)
  • 1 large egg
  • 1/2 tsp. vanilla extract
  • 2 c. all-purpose flour
  • 1 T. cornstarch
  • 3/4 tsp. baking soda
  • 1 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. kosher salt or 1/8 tsp. salt
  • About 48 semisweet chocolate disks
  • Granulated sugar for rolling the dough
  1. Melt butter in a saucepan over medium-low heat. Let the butter cook until it just starts to brown.
  2. Pour the melted butter into the bowl of a stand mixer fitted with the paddle attachment (or a large bowl if using an electric mixer).
  3. Add the brown sugar and molasses, and beat together until well-combined.
  4. Beat in egg, scraping down the sides as needed.
  5. Stir in vanilla extract until incorporated.
  6. In a separate medium bowl, whisk together the flour, cornstarch, baking soda, ginger, cinnamon, and salt.
  7. Stir in flour mixture until just incorporated.
  8. Cover, and refrigerate (or freeze if you’re in a hurry) for at least 6 hours (or 4 hours in the freezer). If you put the dough in the freezer, you'll need to set it out while the oven preheats.
  9. When you’re ready to bake the cookies, preheat oven to 350 F. Line two cookie sheets with silicone baking mats or parchment paper.
  10. Using a medium cookie scoop (1 ½ tablespoons), scoop up a ball of dough.
  11. Press 2 chocolate disks (flat sides together) into the center of dough, and then reshape dough around it.
  12. Roll dough in granulated sugar.
  13. Place dough about 2-inches apart on prepared baking sheets.
  14. Bake for 7-9 minutes. You want the edges to be just barely golden brown.
  15. Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
  16. Transfer to wire rack to finish cooling.
  17. This recipe makes about 2 dozen cookies.

Chocolate-Stuffed Gingerbread Cookies Follow Me on Pinterest

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    • says

      I’m pretty sure chocolate goes with just about everything, but it’s really good with gingerbread. I hope your chocolate-bellied gingerbread men are a hit! =)

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