Dark Chocolate Dipped Gingerbread Cookies – a delicious recipe with Mix, Egg, Unsalted Butter, Chocolate Melting Wafers, Holiday. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F. Line a large baking pan with parchment paper or grease with non-stick cooking spray.
2
In a medium bowl, add cookie mix, egg, and butter. Stir and/or use hands to knead until mixture forms a dough, which may take several minutes.
3
Drop 1 rounded tablespoonful of dough onto prepared pan and spread cookies 2 inches apart. Repeat with remaining dough.
4
Bake for 10-12 minutes, or until edges of cookies are browned. Remove from oven and let cool for 5 minutes, then remove to a wire rack to cool completely.
5
Once cookies are completely cooled, add dark chocolate wafers/chips to a small bowl. Microwave on medium power for about 2 minutes to melt, stirring every 15 seconds so it doesn't burn.
6
Working one cookie at a time, dip halfway into chocolate and then place onto parchment paper to set.
7
Sprinkle tops of chocolate with holiday sprinkles. Enjoy!
453
kcal
Calories
36
g
Fat
29
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 package (17 1/2 Oz. Size) Krusteaz Gingerbread Cookie Mix, 1 Egg, 1/2 cups Unsalted Butter, Softened, 3/4 cups Dark Chocolate Melting Wafers Or Dark Chocolate Chips, and more.
Yes, Dark Chocolate Dipped Gingerbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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