Caramel Chocolate Ginger Swirls

1. 1

   Preheat oven to 350 degrees F.

2. 2

   Combine the gingerbread mix according to package instructions.

3. 3

   Using a tablespoon, roll dough into balls.

4. 4

   Place on an ungreased cookie sheet.

5. 5

   Slightly flatten each cookie.

6. 6

   Bake for 10 minutes.

7. 7

   Transfer cookies to a cooling rack and cool completely.

8. 8

   Place a scant 1/2 teaspoon of caramel topping on each cookie center.

9. 9

   Top with 1/2 teaspoon chocolate topping.

10. 10

    Carefully work chocolate to within 1/4-inch of the edge of the cookies.

11. 11

    Place in freezer for 20 to 25 minutes to set.

12. 12

    Serve immediately.

No additional tips available.