Chocolate-Gingerbread Cookies

Name: Chocolate-Gingerbread Cookies
Prep time: 30 min
Cook time: 45 min
Total time: 1 min
Ingredients: 1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided; 2 cups (about 1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.); 2 eggs; 1/4 cup oil; 2 Tbsp. molasses; 1 pkg. (2-layer size) spice cake mix; 2 tsp. ground ginger; 1 tsp. powdered sugar

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Prep Time: 30 minutes

Cook Time: 45 minutes

Total: 1 hours, 15 minutes

Servings: 10.5

Author : My Food and Family

baking chocolate cake

Ingredients

Remove All · Remove Spices · Remove Staples

1-1/2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), divided2 cups (about 1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.)2 eggs1/4 cup oil2 Tbsp. molasses1 pkg. (2-layer size) spice cake mix2 tsp. ground ginger1 tsp. powdered sugar

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Instructions

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Step 1

Heat oven to 350°F.

Step 2

Microwave 3 oz. chocolate and COOL WHIP in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Reserve for later use.

Step 3

Melt remaining chocolate as directed on package. Whisk eggs, oil and molasses in large bowl until blended. Stir in melted chocolate. Add dry cake mix and ginger; mix well.

Step 4

Roll dough into 76 balls, using about 1 tsp. dough for each ball. Place, 1 inch apart, on parchment-covered baking sheets.

Step 5

Bake 8 to 9 min. or just until centers are set. (Tops will be cracked.) Cool on baking sheets 3 min. Remove to wire racks; cool completely.

Step 6

Spoon reserved COOL WHIP mixture into resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag; use to pipe about 1 tsp. COOL WHIP mixture onto bottom side of each of 38 cookies. Cover with remaining cookies, top sides up, to make 38 sandwiches. Sift powdered sugar over cookies.