You GUYS. Only 10 more days until Christmas! And that means I’ve only got 9 more days to post gingerbread recipes. I’m going ALL IN… 2016 is officially the year of gingerbread (because I think we all deserve something sweet after a year like this one).
Taylor recently told me he doesn’t really like gingerbread… and just like that I’m questioning our 15 year relationship. Just kidding. That just means more cookies for me! These cookies, though… I think the combination of gingerbread and chocolate is an undiscovered secret, because even gingerbread-hating husbands will devour these in no time flat.
The filling, while it looks like a slightly melted chocolate kiss, is actually a mix of melted chocolate, butter and a bit of corn syrup. This makes the chocolate set up nicely (it won’t smudge if a few cookies are bagged together), but it’s still soft enough to bite through. After spooning the filling into 1 or 2 cookies, I realized that piping it in was so much easier. Hence the little kiss-like tip on the top of each one. Now that I think of it, seeing how well the gingerbread-and-raspberry combination worked, you could also fill these with a raspberry jam which would be entirely lovely. But the chocolate is nice too… Ooh! How about a Chocolate raspberry jam? Boom. Brilliant. Now if you’ll please excuse me I have to go gingerbread ALL THE THINGS. Let’s see how many more gingerbread recipes I can post between now and Christmas, shall we? Cook Time: 10 minutes Total Time: 2 hours
