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.
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
- Melt butter in a saucepan over medium-low heat. Let the butter cook until it just starts to brown.
- 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).
- Add the brown sugar and molasses, and beat together until well-combined.
- Beat in egg, scraping down the sides as needed.
- Stir in vanilla extract until incorporated.
- In a separate medium bowl, whisk together the flour, cornstarch, baking soda, ginger, cinnamon, and salt.
- Stir in flour mixture until just incorporated.
- 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.
- When you’re ready to bake the cookies, preheat oven to 350 F. Line two cookie sheets with silicone baking mats or parchment paper.
- Using a medium cookie scoop (1 ½ tablespoons), scoop up a ball of dough.
- Press 2 chocolate disks (flat sides together) into the center of dough, and then reshape dough around it.
- Roll dough in granulated sugar.
- Place dough about 2-inches apart on prepared baking sheets.
- Bake for 7-9 minutes. You want the edges to be just barely golden brown.
- Remove from oven, and let cool for 5-10 minutes on the cookie sheet.
- Transfer to wire rack to finish cooling.
- This recipe makes about 2 dozen cookies.
- Bethmännchen cookies by Masala Herb
- Chewy Brigadeiro Pecan Bars by Food Lust People Love
- Chocolate Cookie Thumbprints with Pepper Jam by Omeletta
- Earl Grey Icebox Cookies by Crumb
- Giant Ginger Cookies from Jen’s Favorite Cookies
- Gingerbread Christmas Trees from It’s Yummi!
- Gluten Free Chocolate Chip Cookies by Frugal Antics of a Harried Homemaker
- Homemade Thin Mints by The Girl In The Little Red Kitchen
- Malted Chocolate Chip Cookies by Like Mother Like Daughter
- Miso Sesame Cookies by NinjaBaking.com
- Peppermint Cream Thumbprint Cookies by Beyond Frosting
- Salted Caramel Stuffed Toffee Chip Cookies by The Cooking Actress
- Sandwich Cookies by Texana’s Kitchen