When the holiday season rolls around, it’s the perfect time of year to invite family and friends over to bake Christmas cookies. This recipe for Chocolate Stuffed Gingerbread Cookies is easy and delicious. They take indulgence to the next level.
The magic happens when you bite into these delicious cookies, revealing a gooey, melted chocolate center that perfectly complements the rich and robust flavors of the gingerbread. Warm them in the microwave to soften the chocolate center.
Why You’ll Love Chocolate Stuffed Gingerbread Cookies
- They start with a cookie mix.
- Just six ingredients.
- Fresh from the oven cookies in about 20 minutes.
Ingredients and Equipment
Just six basic ingredients and about 25 minutes of time and you have a gingerbread cookie with fudgy chocolate flavor.
- Gingerbread Cookie Mix
- Unsalted Butter, at room temperature
- Large Egg
- Hershey’s Milk Chocolate Candy Bars
- Coarse White Sparkling Sugar
No special equipment is necessary. You can use a large mixing bowl, a stand mixer with paddle attachment, or an electric mixer. I’ve listed the ingredients if you are not using a mixer.
- Large Bowl
- Medium Cookie Scoop
- Cookie Sheet
- Parchment Paper or Silicone Baking Mat
- Wire Cooling Rack
How do you stuff gingerbread cookies?
Stuffing the cookies is very easy and once you get the hang of it, takes no time at all. I’ve made this recipe a couple of times so I perfected wrapping the cookie dough around the chocolate piece.
- Using a medium cookie scoop, make about 20 cookie dough balls.
- Flatten each dough ball so that it will fit a piece of the milk chocolate.
- Form the cookie dough around the chocolate, completely covering it. You don’t want it to melt out.
- Roll the dough back into a ball and into a bowl of coarse sugar.
- Place sugared dough balls on a prepared baking sheet.
Tips and Suggestions
Coarse sparkling sugar adds extra sparkle. You can find it online or in a craft or specialty store. Some grocery stores may carry it too.
For best results, make sure the cookies are the same size for even baking.
Place cookies about 2 inches apart on the prepared baking sheets.
Cool the cookies completely on a wire rack before storing them in an airtight container.
The cookies can be kept for four to five days. These chocolate stuffed gingerbread cookies are even better the next day. Pop one in the microwave for a few seconds to warm the cookie and melt the chocolate.
While this cookie recipe comes together quickly since it starts with a mix, you could refrigerate the dough, before stuffing with chocolate for a day and then stuff and bake them. Cover the mixing bowl with plastic wrap and let the dough come to room temperature before you stuff them with the chocolate.
What can I serve with gingerbread cookies?
While a glass of milk is perfect with chocolate stuffed gingerbread cookies, sometimes adults want something a little more. Gingerbread chocolate mocha latte is a delicious option as are coffee and tea.
More gingerbread recipes
If you enjoy ginger and chocolate, these chocolate ginger crinkle cookies are a winner. Take gingerbread to happy hour with this gingerbread cocktail. If you have a weakness for magic cookie bars, like I do, this gingerbread magic cookie bar version is calling your name.
Chocolate Stuffed Gingerbread Cookies
- 1 17.5 ounce Gingerbread Cookie Mix
- 1 stick unsalted butter, at room temperature
- 1 large egg
- 1 tablespoon water
- 2 1.55 ounce Hershey's Milk Chocolate Bars
- ½ cup White Sparkling Sugar
- Heat oven to 375°F. Make cookie dough as directed on the pouch. Line your baking sheets with parchment paper or silicone baking mats.
- Break candy bars into individual rectangles. Shape dough into 20 (1 ½ inch) balls. Flatten each ball slightly and place 1 rectangle onto the center of each cookie. Form the dough around the chocolate piece to enclose it. Reshape into balls. Reserve remaining rectangles for another use. Roll balls in coarse sugar. Place cookies 2 inches apart on a prepared cookie sheet.
- Bake for 8 to 10 minutes or until edges are set. Cool on cookie sheet for 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 1 hour. Store covered in an airtight container at room temperature.