Monday, December 17, 2012

Chocolate Kissed Gingerbread

It used to be that peanut butter blossoms were all the rage and the only "kissed" cookie - but now there are tons of variations. Last year I made a variation with a chocolate cookie and peppermint kisses - they were incredible and so addicting. Year before last it was macaroon kisses - and this year's variation is equally tantalizing; ginger cookies with a chocolate center.

At first thought, you may think that ginger and chocolate are an unlikely combination but it really works, and well! I brought these to a meeting at work and they disappeared QUICKLY. If you need a last minute treat for Christmas, run out and get a bag of kisses so you can whip these up!

Start by creaming together the butter and sugar. Add the egg, vanilla and molasses

and beat until combined. Gradually add the flour, cinnamon, ginger,


baking soda and salt and mix until combined. Cover the dough with plastic wrap and refrigerate for at least two hours. Now scoop the dough and roll into 1 1/2 inch balls. Roll the balls in sugar

and place on ungreased baking sheets. (I am loving my new baking mat!)

Bake for 8-10 minutes or until edges begin to brown. Then remove the cookies from the oven and immediately press a kiss into the center.

Let the cookies stand for a few minutes (either on the sheet if you're using a mat, or on a wire rack) and then swirl the chocolate with a toothpick to make a nice center.

Let the cookies cool completely if you can, before completely devouring them!

One year ago: Sweet and Salty Breakfast Monte Cristos
Two years ago: Macaroon Kisses
Three years ago: Chocolate Coconut Neopolitans

Get more great ideas at Mop it Up Monday, Mix it Up Monday, Melt in Your Mouth Monday, On the Menu Monday, Meatless Monday Christmas Cookie Edition, Seasonal Inspiration, Tasty Tuesday, Tuesday at the Table, Tasty Tuesday (#2), Tempt my Tummy Tuesday, Totally Tasty Tuesday, Crazy Sweet Tuesday, Tuesday Talent Show, Clever Chicks, Hearth and Soul, Cast Party Wednesday, Whatcha Whipped Up, Wednesday Extravaganza, Wicked Good Wednesday, Recipe Box.

Chocolate Kissed Gingerbread

3 cups flour
2 tsp. ginger
1 tsp. cinnamon
1 tsp. baking soda
1/4 tsp. nutmeg
1/4 tsp. salt
3/4 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup molasses
1 tsp. vanilla
1 egg
1/4 cup sugar
Hershey's kisses or other chocolate candies (1 package is plenty)

Mix flour, ginger, cinnamon, baking soda, nutmeg and salt in large bowl.

Using a mixer, beat butter and brown sugar on medium speed until light and fluffy. Add molasses, egg and vanilla; beat well. Gradually beat in flour mixture on low speed until well mixed. Cover with plastic wrap and refrigerate at least 2 hours.

Shape dough into 1-inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased baking sheets.

Bake at 350 for 8 to 10 minutes or until edges of cookies just begin to brown. Immediately press a kiss into the center of each cookie. Remove to wire racks; swirl chocolate with a toothpick when evenly melted. Cool completely. Store cookies in airtight container up to 5 days. Makes 4 dozen.

Recipe Source: Becky Bakes


  1. Three things I love all in one cookie. Can't wait to have one!

  2. These look wonderful, Sarah! I love the idea of chocolate and gingerbread together. I've shared this post on the H&S Facebook page.

  3. Gingerbread and chocolate, why not? Looks great! Thanks for sharing at Wicked GOod Wednesdays!


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