Best 9 Double Chocolate And Gingerbread Cookie Bars Recipes

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Are you in the mood for a sweet treat that combines the rich flavors of chocolate and gingerbread? Look no further than double chocolate and gingerbread cookie bars! These delicious treats are perfect for the holiday season, or anytime you crave a warm, comforting dessert. With a crispy gingerbread base and a gooey chocolate filling, these bars are sure to satisfy your sweet tooth. In this article, we'll provide you with the best recipe for double chocolate and gingerbread cookie bars, along with tips and tricks to ensure they come out perfectly every time. So gather your ingredients, preheat your oven, and get ready to bake a batch of these irresistible cookie bars.

Here are our top 9 tried and tested recipes!

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

DOUBLE GINGER BISCOTTI



Double Ginger Biscotti image

Treat your guests with these chocolate biscotti made using Betty Crocker® cake and cookie mix - a perfect Italian dessert.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 44

Number Of Ingredients 6

1 box Betty Crocker™ gingerbread cake and cookie mix
1/4 cup Gold Medal™ all-purpose flour
2 tablespoons butter or margarine, softened
1/4 cup water
1 tablespoon chopped crystallized ginger
1 package (6 oz) white chocolate baking bars, chopped

Steps:

  • Heat oven to 350°F. Spray cookie sheet with cooking spray. Make cake and cookie mix as directed on box for gingersnaps, using 1/4 cup flour, 2 tablespoons butter and 1/4 cup water. Stir in ginger. Divide dough in half. Shape each half into 11x5-inch rectangle on cookie sheet.
  • Bake 30 minutes or until light golden brown. Cool on cookie sheet 10 minutes. Cut crosswise into 1/2-inch slices. Turn slices cut sides down on cookie sheet.
  • Bake about 15 minutes, turning once, until crisp and light brown. Immediately remove from cookie sheet to cooling rack. Cool completely.
  • In small microwavable bowl, microwave white chocolate uncovered on High 1 minute to 1 minute 30 seconds, stirring once, until softened and chocolate can be stirred smooth. Dip one end of each cookie about halfway into white chocolate. Place on waxed paper until set.

Nutrition Facts : Calories 75, Carbohydrate 12 g, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 Cookie, Sodium 88 mg

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 BARS



Chocolate Gingerbread Bars image

The familiar deep color and moistness of gingerbread come in large part from molasses, a dark, thick syrup made from sugarcane juice.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 45m

Yield Makes 16

Number Of Ingredients 12

4 tablespoons (1/2 stick) unsalted butter, melted, plus more for pan
1/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour, (spooned and leveled)
1 teaspoon ground ginger
1 teaspoon pumpkin-pie spice
1/2 teaspoon baking soda
1/2 cup packed dark-brown sugar
1/4 cup unsulfured molasses
1 large egg
1/4 cup sour cream
1/2 cup semisweet chocolate chips
Confectioners' sugar, for dusting (optional)

Steps:

  • Preheat oven to 350 degrees. Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust paper and sides of pan with cocoa; set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
  • In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
  • Bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Transfer to a wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board, and cut into 16 squares. Before serving, dust bars with confectioners sugar, if desired.

CHOCOLATE GINGERBREAD BARS



Chocolate Gingerbread Bars image

These moist bar cookies keep at room temp for a few days - let them cool completely before you dust them with confectioners' sugar. Recipe from December 2008 issue of Everyday Food magazine.

Provided by SeaChelle

Categories     Bar Cookie

Time 50m

Yield 16 bars, 16 serving(s)

Number Of Ingredients 12

4 tablespoons unsalted butter, melted, plus more for pan
1/4 cup unsweetened cocoa powder, plus more for pan
3/4 cup all-purpose flour (spooned and leveled)
1 teaspoon ground ginger
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/2 cup packed dark brown sugar
1/4 cup unsulphured molasses
1 large egg
1/4 cup sour cream
1/2 cup semi-sweet chocolate chips
confectioners' sugar, for dusting (optional)

Steps:

  • Preheat oven to 350°F Butter an 8-inch square baking pan. Line bottom with a strip of parchment paper, leaving an overhang on two sides; butter paper. Dust pan and sides of pan with cocoa, set aside. In a medium bowl, whisk together cocoa, flour, ginger, pumpkin-pie spice, and baking soda; set aside.
  • In a large bowl, whisk together butter, brown sugar, molasses, egg, and sour cream until smooth. Add flour mixture; stir just until moistened (do not overmix). Stir in chocolate chips. Transfer batter to prepared pan; smooth top.
  • Bake until a toothpick inserted in center comes out clean, 30-35 minutes. Transfer to wire rack; let cool completely. Using paper overhang, lift gingerbread from pan. Transfer to a cutting board and cut into 16 squares. Before serving, dust bars with confectioners' sugar, if desired.
  • To store, keep in an airtight container at room temperature, up to 3 days.

Nutrition Facts : Calories 129.2, Fat 5.8, SaturatedFat 3.5, Cholesterol 22.4, Sodium 51.7, Carbohydrate 19.5, Fiber 0.9, Sugar 12.5, Protein 1.6

DOUBLE-STUFFED GINGERBREAD COOKIES



Double-Stuffed Gingerbread Cookies image

These cookie sandwiches are packed with holiday cheer, thanks to a hint of molasses and gingerbread spice in the soft, chewy cookies, as well as a generous dose of spiced cookie butter spread in the filling. Plus, there's an extra dusting of sanding sugar to add the perfect sweetness and festive sheen.

Provided by Eddie Jackson

Categories     dessert

Time 2h30m

Yield 15 sandwich cookies

Number Of Ingredients 16

1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/4 cup unsulfured molasses
1 teaspoon pure vanilla extract
1 large egg
2 1/4 cups all-purpose flour
1 tablespoon gingerbread spice
2 teaspoons baking soda
1/4 teaspoon baking powder
Pinch kosher salt
Clear or white sanding sugar, for decorating
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup spiced shortbread cookie butter spread, such as Lotus Biscoff Smooth Cookie Butter Spread
Pinch kosher salt
1 1/2 cups confectioners' sugar

Steps:

  • For the gingerbread cookies: Beat the butter, granulated sugar and brown sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the molasses, vanilla and egg until smooth and combined, scraping down the sides of the bowl with a rubber spatula as needed. Meanwhile, whisk the flour, gingerbread spice, baking soda, baking powder and salt in a medium bowl. With the electric mixer on low, gradually add the dry mix into the wet until just combined.
  • Using a 3/4-ounce cookie scoop, scoop the dough onto a parchment-lined plate or baking sheet into uniform balls (you should have about 30 balls, each about 1 heaping tablespoon of dough). Sprinkle generously with sanding sugar. Refrigerate until chilled through, about 1 hour.
  • Preheat the oven to 350 degrees F and line 2 rimmed baking sheets with parchment.
  • Transfer the chilled dough balls to the prepared baking sheets, leaving about 2 inches between each. Bake until the tops are matte and the cookies puff slightly and are just set at the edges, 12 to 15 minutes. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • For the cookie butter filling: Beat the butter, cookie butter spread and salt in a large bowl with an electric mixer on medium-high speed until fluffy and thoroughly combined, about 5 minutes. Slowly add the confectioners' sugar 1/2 cup at a time, beating until combined and smooth. Transfer to a piping bag fitted with a large star tip.
  • Flip half the cookies over and evenly pipe on the cookie butter filling, then sandwich with the remaining cookies to make 15 cookie sandwiches. Refrigerate until the filling is just set, about 15 minutes. Serve immediately or refrigerate in an airtight container for up to 5 days.

BECEL ANYTHING GOES COOKIE DOUGH FESTIVE GINGERBREAD COOKIE BARS



Becel Anything Goes Cookie Dough Festive Gingerbread Cookie Bars image

White chocolate, pistachio and cranberry add a splash of festive colour - and flavour to soft & chewy cookie bars.

Provided by Becel(R)

Categories     Trusted Brands: Recipes and Tips

Time 44m

Yield 30

Number Of Ingredients 13

2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup Becel® Buttery Taste or Original Margarine*
1 cup firmly packed light brown sugar
¼ cup granulated sugar
2 large eggs large Naturegg™ Omega 3 eggs
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1 teaspoon ground ginger
3 tablespoons HERSHEY'S® Chipits® White Chocolate Baking Chips
½ cup dried cranberries
½ cup toasted chopped pistachios

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Line 13 x 9-inch (33 x 23 cm) baking pan with foil or parchment paper leaving 2-inch (5 cm) overhang; spray with cooking spray and set aside. Combine flour, baking soda and salt in medium bowl; set aside.
  • Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in cinnamon and ginger. Spread into prepared baking pan. Combine chips, cranberries and pistachios in small bowl. Evenly sprinkle over dough; press gently.
  • Bake 24 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Using foil overhang, lift out of pan and cool completely. Cut into 30 pieces.

Nutrition Facts : Calories 156 calories, Carbohydrate 19.3 g, Cholesterol 13.1 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 1.3 g, Sodium 155.6 mg, Sugar 11.2 g

DOUBLE CHOCOLATE COOKIE BARS



Double Chocolate Cookie Bars image

I have this on a recipe card - no idea where it came from! It is a chocolate lover's dream. Make sure to cool completely before cutting or the bottom will crumble!

Provided by Bake-a-holic

Categories     Bar Cookie

Time 40m

Yield 24-36 bars, 24-36 serving(s)

Number Of Ingredients 6

2 cups finely crushed Oreo cookies (approx 24 cookies)
1/4 cup butter, melted
1 (12 ounce) package semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk (NOT evaporated milk)
1 teaspoon vanilla extract
1 cup chopped nuts

Steps:

  • Preheat oven to 350°F.
  • Combine crumbs and butter; press firmly on bottom of 13x9 inch baking pan.
  • In medium saucepan, over medium heat, melt 1 CUP chips with sweetened condensed milk and vanilla.
  • Pour evenly over prepared crust; top with nuts and remaining chips.
  • Bake 20 minutes or until set.
  • Cool COMPLETELY; chill if desired.
  • Cut into bars.
  • Store tightly covered at room temperature.

Nutrition Facts : Calories 235.5, Fat 13.2, SaturatedFat 5.9, Cholesterol 10.7, Sodium 145.1, Carbohydrate 29, Fiber 1.7, Sugar 22.5, Protein 3.7

DOUBLE CHOCOLATE CHIP COOKIES



Double Chocolate Chip Cookies image

This double chocolate chip cookie recipe is an altered version of a recipe from an old cookbook that took 10 years for me to perfect! I have been told to sell these cookies, they are very, very, very, very good!

Provided by ORBAMINK

Categories     Double Chocolate Chip Cookies

Time 25m

Yield 40

Number Of Ingredients 10

1 cup margarine, softened
1 cup white sugar
1 cup brown sugar
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
⅓ cup unsweetened cocoa powder
3 cups semisweet chocolate chips

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  • In a medium bowl, cream together the margarine, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Sift in the flour, baking soda, salt, and cocoa powder; mix well. Stir in the chocolate chips. Roll tablespoonfuls of cookie dough into balls and place them 1 inch apart onto the prepared cookie sheets.
  • Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

Nutrition Facts : Calories 161.8 calories, Carbohydrate 21.7 g, Cholesterol 9.3 mg, Fat 8.7 g, Fiber 1.1 g, Protein 1.7 g, SaturatedFat 3.2 g, Sodium 148.4 mg, Sugar 15.5 g

Great Double Chocolate and Ginger Cookies: A few tips and the conclusion

Double chocolate and ginger cookies are a combination of both ginger and chocolate flavors that make a great delicacy. This article provides a recipe for these cookies along with tips for making the most of them and a conclusion.

Here are some tips for making the most of the Double Chocolate and Ginger Cookies:

  • Use high-quality chocolate. The chocolate is one of the key ingredients in these cookies, so using a good quality chocolate will make a big difference in the overall taste.
  • Do not over-bake the cookies. The cookies should be baked until they are just set, but not over-baked. This will help to prevent them from becoming too hard.
  • Let the cookies cool completely before serving. This will help to allow the flavors to meld and the cookies to set properly.
  • Store the cookies in an airtight container. The cookies can be stored in an airtight container for up to 3 days.

Conclusion:

Double chocolate and ginger cookies are a delectable treat that can be enjoyed as a dessert or a midday treat. They are a suitable treat for any occasion, whether it be a party or a quiet night at home. The combination of chocolate and ginger is a heavenly match, and the chewy texture of the cookies makes them irresistible. So, if you're looking for a delicious and easy-to-make dessert, these cookies are definitely a great option.

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