Best 12 Chocolate Gingerbread Cookie Mix Recipes

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Step into the realm of culinary delight and embark on a delectable journey as we explore the tantalizing world of chocolate gingerbread cookie mix. From the crisp, satisfying crunch to the warm, inviting aroma that fills the kitchen, these cookies are a true symphony of flavors. Whether you are a seasoned baker or just starting your culinary adventure, this article will guide you through the process of creating the perfect chocolate gingerbread cookie, transforming your kitchen into a haven of sweet indulgence.

Here are our top 12 tried and tested recipes!

CHEWY CHOCOLATE-GINGERBREAD COOKIES



Chewy Chocolate-Gingerbread Cookies image

A combination of fresh and ground ginger, molasses, and chunks of semisweet chocolate makes the cookies sophisticated enough for adults but chocolaty enough for children.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 14

1 1/2 cups plus 1 tablespoon unbleached all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1 tablespoon unsweetened Dutch-process cocoa powder
1 stick (1/2 cup) unsalted butter, room temperature
1 tablespoon grated peeled fresh ginger
1/2 cup dark-brown sugar, packed
1/4 cup unsulfured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best-quality semisweet chocolate, cut into 1/4-inch chunks
1/4 cup granulated sugar

Steps:

  • Line two baking sheets with parchment. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and grated ginger until lightened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  • In a small bowl, dissolve baking soda in boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap. Refrigerate until firm, 2 hours or overnight.
  • Heat oven to 325 degrees. Roll dough into 1 1/2- inch balls; place 2 inches apart on prepared baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes, rotating halfway through. Let cool on sheets 5 minutes, then transfer cookies to a wire rack and let cool completely. Cookies are best the day they are made but can be stored in an airtight container at room temperature up to 5 days.

CHOCOLATE-GINGERBREAD COOKIES



Chocolate-Gingerbread Cookies image

Perfect chocolate gingerbread cookie recipe for the holidays as a treat for both adults and children. To store, layer within wax paper in an airtight container.

Provided by SusieQ88

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 2h55m

Yield 24

Number Of Ingredients 15

7 ounces semisweet chocolate
1 ½ cups all-purpose flour
1 tablespoon all-purpose flour
1 tablespoon unsweetened Dutch-process cocoa powder
1 ¼ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
½ cup unsalted butter
1 tablespoon freshly grated ginger
½ cup packed dark brown sugar
¼ cup unsulphured molasses
1 teaspoon baking soda
1 ½ cups boiling water
¼ cup white sugar

Steps:

  • Line 2 baking sheets with parchment paper. Chop chocolate into 1/4-inch chunks; set aside. Sift 1 1/2 cups plus 1 tablespoon flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.
  • Beat butter and ginger together in the bowl of an electric stand mixer fitted with a paddle attachment until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  • Dissolve baking soda in boiling water. Beat half of the flour mixture into the butter mixture. Beat in baking soda mixture followed by remaining flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1-inch thickness; seal with plastic. Refrigerate until firm, 2 hours or more.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Roll dough into 1 1/2-inch balls and place 2 inches apart on the prepared baking sheets. Refrigerate for 20 minutes. Roll in white sugar.
  • Bake in the preheated oven until the surfaces crack slightly, 10 to 12 minutes. Let cool for 5 minutes; transfer to a wire rack to cool completely.

Nutrition Facts : Calories 141.6 calories, Carbohydrate 20.4 g, Cholesterol 10.2 mg, Fat 6.6 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 3.9 g, Sodium 56.2 mg, Sugar 12.6 g

CHOCOLATE-STUFFED GINGERBREAD COOKIES



Chocolate-Stuffed Gingerbread Cookies image

Shortcut gingerbread cookies stuffed with melty Hershey's™ chocolate make for an impressive cookie tray addition that's so easy to pull off!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h40m

Yield 20

Number Of Ingredients 4

1 pouch (17.5 oz) Betty Crocker™ gingerbread cookie mix
Butter, water and egg called for on cookie mix pouch
2 bars (1.55 oz each) Hershey'smilk chocolate candy
1/2 cup coarse white sparkling sugar

Steps:

  • Heat oven to 375°F. Make cookie dough as directed on pouch.
  • Shape dough into 20 (1 1/2-inch) balls. Break candy bars into individual rectangles. Press 1 rectangle into center of each cookie, making sure to form dough around chocolate to enclose; reshape into balls. Reserve remaining rectangles for another use. Roll balls in sugar. Place 2 inches apart on ungreased cookie sheet.
  • Bake 8 to 10 minutes or until edges are set. Cool on cookie sheet 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 1 hour. Store covered in airtight container at room temperature.

Nutrition Facts : Calories 180, Carbohydrate 27 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 4 1/2 g, ServingSize 1 Cookie, Sodium 170 mg, Sugar 17 g, TransFat 0 g

EASY CHOCOLATE GINGERBREAD CUTOUTS



Easy Chocolate Gingerbread Cutouts image

I have many wonderful memories making these chocolaty cookies with my family during the Christmas season. -Debbie Rowe, Lexington, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 3 dozen.

Number Of Ingredients 9

2 large eggs
1/3 cup canola oil
1/3 cup molasses
1 package chocolate cake mix (regular size)
3/4 cup plus 2 tablespoons all-purpose flour
2-1/2 teaspoons ground ginger
Baking cocoa
Raisins
Vanilla frosting and Red-Hots

Steps:

  • In a large bowl, beat eggs, oil and molasses until well blended. In another bowl, whisk cake mix, flour and ginger; gradually beat into egg mixture., Shape dough into a disk; wrap in plastic. Refrigerate 3-4 hours or until firm enough to roll., Preheat oven to 375°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread man cookie cutter. Place 1 in. apart on greased baking sheets. Press raisins into cookies for eyes., Bake 8-10 minutes or until edges are firm. Remove from pans to wire racks to cool completely. Decorate with frosting and candies as desired.

Nutrition Facts :

DOUBLE CHOCOLATE AND GINGERBREAD COOKIE BARS



Double Chocolate and Gingerbread Cookie Bars image

We married double-chocolate chunk cookie dough and gingerbread cookie dough to create these easy, chocolaty holiday dessert bars.

Provided by By Inspired Taste

Categories     Dessert

Time 1h10m

Yield 24

Number Of Ingredients 8

1 pouch Betty Crocker™ double chocolate chunk cookie mix
1/4 cup vegetable oil
2 tablespoons water
1 egg
1 pouch Betty Crocker™ gingerbread cookie mix
1/2 cup butter, softened
1 tablespoon water
1 egg

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick pans).
  • In medium bowl, stir together Chocolate Dough ingredients until soft dough forms. In second medium bowl, stir together Gingerbread Dough ingredients until soft dough forms.
  • In bottom of ungreased 13x9-inch (3-quart) glass baking dish, spoon heaping spoonfuls of Chocolate Dough 2 inches apart. Repeat with Gingerbread Dough, placing spoonfuls of dough between chocolate dough. Press dough into an even layer.
  • Bake 10 to 15 minutes or until golden brown. Cool completely, about 45 minutes. For bars, cut into 6 rows by 4 rows.

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE GINGERBREAD COOKIES



Chocolate Gingerbread Cookies image

My mother Esther created this recipe, and I've been making the cookies in her honor every Christmas since then. People can't get enough of the molasses and chocolate flavor combination.-Karen Sue Garback-Pristera, Albany, New York

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 3 dozen.

Number Of Ingredients 11

1/2 cup butter, softened
3/4 cup sugar
1 egg
1/2 cup molasses
3 cups all-purpose flour
2 tablespoons plus 1-1/2 teaspoons baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
Icing and decorations of your choice

Steps:

  • In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and molasses. Combine flour, cocoa, baking soda, cinnamon, baking powder and salt; gradually add to creamed mixture and mix well. Cover and refrigerate 1 hour or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll dough to 1/8-in. thickness. Cut with a floured 3-1/2-in. gingerbread boy cookie cutter; place 1 in. apart on ungreased baking sheets. Repeat with remaining dough; chill and reroll scraps., Bake 6-8 minutes or until edges are firm. Remove to wire racks to cool. Ice and decorate as desired.

Nutrition Facts : Calories 92 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 95mg sodium, Carbohydrate 16g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE GINGERBREADS



Chocolate Gingerbreads image

Provided by Food Network Kitchen

Categories     dessert

Time 27m

Number Of Ingredients 0

Steps:

  • Beat 1 1/4 cups dark brown sugar and 1 stick butter until fluffy, then beat in 1 egg and 1 teaspoon vanilla, 1/4 cup molasses, 2 tablespoons minced crystallized ginger and a large pinch each of ground cinnamon and cloves with the egg. Whisk 1 1/2 cups flour, 1/2 cup Dutch-process cocoa powder, 3/4 teaspoon salt and 3/4 teaspoon baking soda; stir into the butter mixture. Do not chill. Drop by tablespoonfuls, sprinkle with coarse sugar and bake 8 to 12 minutes at 350 degrees.

CHOCOLATE GINGERBREAD



Chocolate Gingerbread image

Many of the best holiday recipes are family favorites, whose sweet, fresh-baked aromas evoke fond childhood memories. This delicious Cookie of the Week is sure to become an heirloom in your family. A twist on the classic gingerbread, it blends the distinctive flavor of European chocolate with the old-fashioned taste of molasses.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes about 3 dozen cookies

Number Of Ingredients 12

7 ounces best-quality semisweet chocolate
1 1/2 cups all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon baking soda
1 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 teaspoons (1 stick) unsalted butter, room temperature
1 tablespoon freshly grated ginger
1/2 cup dark-brown sugar, packed
1/4 cup granulated sugar, for rolling
1/4 cup unsulfured molasses

Steps:

  • Line two baking sheets with Silpat baking mats, and set aside. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, baking soda, ground ginger, cloves, nutmeg, and cocoa.
  • In the bowl of an electric mixer fitted with the paddle attachment, cream grated ginger and butter until light and fluffy, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  • Add the flour mixture in batches until fully incorporated. Mix in chocolate, cover with plastic wrap; refrigerate until firm, 2 hours or more.
  • Preheat oven to 325 degrees. Place the sugar in a pie plate. Using a 1-ounce ice-cream scoop, scoop the dough into a bowl filled with sugar. Roll each ball of dough in sugar. Bake until surface cracks slightly, 13 to 15 minutes. Let cool for 5 minutes, then transfer to a wire rack to cool completely.

GINGERBREAD CHOCOLATE CHUNK COOKIES



Gingerbread Chocolate Chunk Cookies image

These chocolate gingerbread cookies give a chocolaty twist on a traditional holiday flavor!

Provided by honeybee

Categories     Desserts     Cookies     Gingerbread Cookie Recipes

Time 2h45m

Yield 48

Number Of Ingredients 13

1 ½ cups all-purpose flour
1 tablespoon cocoa powder
1 ½ teaspoons ground ginger
1 teaspoon ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1 cup butter, softened
1 tablespoon packed dark brown sugar
½ cup molasses
1 teaspoon baking soda
1 ½ teaspoons boiling water
12 ounces semisweet chocolate chunks
¼ cup white sugar

Steps:

  • Sift flour, cocoa, ginger, cinnamon, cloves, and nutmeg together in a medium bowl.
  • Beat butter in a large bowl with an electric mixer until light and fluffy. Add brown sugar and beat until combined. Add molasses and beat until combined.
  • Dissolve baking soda in boiling water in a small bowl.
  • Beat half of the flour mixture into the butter mixture. Add baking soda mixture and beat until combined. Add remaining flour mixture. Stir in chocolate chunks.
  • Turn dough onto plastic wrap and pat out to about 1-inch thickness. Cover completely in plastic wrap and place dough in the refrigerator for 2 hours.
  • Roll chilled dough into 1 1/2-inch balls and place back in the refrigerator for 20 minutes.
  • Preheat the oven to 325 degrees F (165 degrees C).
  • Roll balls in sugar and place about 2 inches apart on ungreased cookie sheets.
  • Bake in the preheated oven until the surface of the cookies crack, 10 to 12 minutes.

Nutrition Facts : Calories 98.8 calories, Carbohydrate 11 g, Cholesterol 10.2 mg, Fat 6.2 g, Fiber 0.7 g, Protein 1 g, SaturatedFat 3.7 g, Sodium 55 mg, Sugar 6.7 g

MARTHA STEWART CHEWY CHOCOLATE GINGERBREAD



Martha Stewart Chewy Chocolate Gingerbread image

This is another of her cookies from a holiday issue in 2001. Melts in your mouth good..a nice twist to a gingerbread cookie

Provided by grandma2969

Categories     Dessert

Time P1DT10m

Yield 2 dozen

Number Of Ingredients 15

1 1/2 cups tbsps all-purpose flour
1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
1/2 cup unsalted butter, room temperature
1 tablespoon freshly grated peeled ginger
1/2 cup packed dark brown sugar
1/2 cup unsulphured molasses
1 teaspoon baking soda
1 1/2 teaspoons boiling water
7 ounces best quality semisweet chocolate, chunked
1/4 cup granulated sugar

Steps:

  • Line two baking sheets with parchment paper.
  • In a medium bowl, sift together, flour, ginger,cinnamon, cloves, nutmeg and cocoa.
  • In the bowl of an electric mixer fitted with the paddle attachment, beat butter and ginger on medium speed until lightened, about 4 minutes.
  • Add brown sugar,beat until combined. Add molasses, beat until combined.
  • In a small bowl, dissolve baking soda in boiling water.
  • Beat half of flour mixture into butter mixture.
  • Beat in baking soda mixture, then remaining flour mixture.
  • Mix in chocolate, turn into plastic wrap.
  • Pat out to 1" thickness, seal with wrap. Refrigerate until firm, 2 hours or overnight.
  • Preheat oven to 325*.
  • Roll dough into 1 1/2" balls, place 2" apart on baking sheets.
  • Chill 20 minutes. Roll in granulated sugar.
  • Bake until surface just begins to crack, 10-12 minutes, rotating halfway through.
  • Let cool 5 minutes.
  • Transfer to a wire rack and cool completely.

CHEWY CHOCOLATE GINGERBREAD COOKIES



Chewy Chocolate Gingerbread Cookies image

Make and share this Chewy Chocolate Gingerbread Cookies recipe from Food.com.

Provided by roslyn.hazen

Categories     Drop Cookies

Time 3h10m

Yield 24 cookies

Number Of Ingredients 14

7 ounces best-quality semisweet chocolate
1 1/2 cups all-purpose flour, plus
1 tablespoon all-purpose flour
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 tablespoon cocoa powder
8 tablespoons unsalted butter
1 tablespoon grated fresh ginger
1/2 cup dark brown sugar, packed
1/2 cup unsulphured molasses
1 teaspoon baking soda
1/4 cup granulated sugar

Steps:

  • Line two baking sheets with parchment. Chop chocolate into 1/4-inch chunks; set aside. In a medium bowl, sift together flour, ground ginger, cinnamon, cloves, nutmeg, and cocoa.
  • In the bowl of an electric mixer,fitted with the paddle attachment, beat butter and grated ginger until whitened, about 4 minutes. Add brown sugar; beat until combined. Add molasses; beat until combined.
  • In a small bowl, dissolve baking soda in 1 1/2 teaspoons boiling water. Beat half of flour mixture into butter mixture. Beat in baking-soda mixture, then remaining half of flour mixture. Mix in chocolate; turn out onto a piece of plastic wrap. Pat dough out to about 1 inch thick; seal with wrap; refrigerate until firm, 2 hours or more.
  • Heat oven to 325°F
  • Roll dough into 1 1/2- inch balls; place 2 inches apart on baking sheets. Refrigerate 20 minutes. Roll in granulated sugar. Bake until the surfaces crack slightly, 10 to 12 minutes. Let cool 5 minutes; transfer to a wire rack to cool completely.

Nutrition Facts : Calories 153.2, Fat 8.4, SaturatedFat 5.2, Cholesterol 10.2, Sodium 59.2, Carbohydrate 20.9, Fiber 1.8, Sugar 10.5, Protein 2

CHOCOLATE-GINGERBREAD COOKIES



Chocolate-Gingerbread Cookies image

Try a new twist on a Christmas classic with Chocolate-Gingerbread Cookies! Our Chocolate-Gingerbread Cookies recipe features chewy gingerbread cookies filled with creamy chocolate centers.

Provided by My Food and Family

Categories     Baking Ingredients

Time 1h15m

Yield 19 servings, 2 cookie sandwiches each

Number Of Ingredients 8

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

Steps:

  • Heat oven to 350°F.
  • 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.
  • 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.
  • Roll dough into 76 balls, using about 1 tsp. dough for each ball. Place, 1 inch apart, on parchment-covered baking sheets.
  • 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.
  • 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.

Nutrition Facts : Calories 120, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 30 mg, Carbohydrate 11 g, Fiber 0.8424 g, Sugar 8 g, Protein 1 g

Tips:

  • Use a stand mixer or hand mixer to cream together the butter and sugar until light and fluffy. This will help to incorporate air into the mixture, resulting in a lighter and more tender cookie.
  • Gradually beat in the eggs one at a time. Beating in the eggs too quickly can cause the mixture to curdle.
  • Add the dry ingredients to the wet ingredients in three additions, alternating with the milk. This will help to prevent the mixture from becoming too dry or lumpy.
  • Stir in the chocolate chips, ginger, and molasses. Be sure to mix well so that the ingredients are evenly distributed throughout the dough.
  • Chill the dough for at least 30 minutes before baking. This will help to firm up the dough and make it easier to handle.
  • Bake the cookies in a preheated oven at 375 degrees Fahrenheit for 10-12 minutes, or until the edges are just beginning to brown.
  • Let the cookies cool on a wire rack before enjoying.

Conclusion:

These chocolate gingerbread cookies are a delicious and festive treat that is perfect for the holiday season. With their chewy texture, rich chocolate flavor, and warm ginger spice, these cookies are sure to be a hit with everyone who tries them. So next time you're in the mood for a sweet and satisfying snack, be sure to give these chocolate gingerbread cookies a try.

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