Gingerbread is a must every holiday, but I wanted to change things up a bit this year. A chocolate combination was something I had to try out for myself after seeing this recipe. Actually, I bought a double-sized roll of the gingerbread cookie dough – half for this and the other half for cut-out gingerbread snowflakes!
I ended up rolling the dough balls in the sugar instead of using the cup, because I was unable to get any sugar to transfer onto the cup. I don’t think I’ve ever managed to have that work for me in fact. I also didn’t flatten them out as much resulting in a bigger, softer cookie. Side they are quite sweet with the filling, a reduction may be required for any future preparations.
3 Tbsp sugar
1-16.5 oz roll Pillsbury refrigerated gingerbread cookies