Chocolate Stuffed Gingerbread Cookies Recipe

"This recipe comes from Dairy Australia, and I am wanting to try it over the Christmas holidays. Anything ginger or chocolate, I love so both together is a win for me! There is a tip ~ Serve cookies warm for a molten chocolate center, you can also microwave cold cookies for 10-15 seconds to soften if desired."

Original is 25 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (31.3 g)
Calories 114.7
Total Fat - 6.6 g
Saturated Fat - 3.7 g
Cholesterol - 47 mg
Sodium - 54.3 mg
Total Carbohydrate - 12.2 g
Dietary Fiber - 1.2 g
Sugars - 6 g
Protein - 2.5 g
Calcium - 17 mg
Iron - 0.9 mg
Vitamin C - 0 mg
Thiamin - 0 mg

Step by Step Method

Step 1

Cream the butter and sugar with an electric mixer until light and fluffy, beat in molasses then gradually add egg, beating well until combined.

Step 2

Sift in the flour, soda and spices and stir into butter mix until combined into a very soft dough; (Don't worry if the dough is really soft, it should still roll into balls easily).

Step 3

Roll 1/2 tablespoons of mixture into balls then take a piece of chocolate and sandwich a ball of dough on each side. Firmly press together ensuring the sides are sealed well and roll into a ball.

Step 4

Place balls on a baking paper lined tray about 5cm apart; using a skewer, imprint Christmas patterns into the uncooked dough. Bake for 8-10 minutes at 180°C or until lightly browned and cooked through (they will be soft and have a cake type texture).