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.
Author: The Sweet Chick
Hershey's Special Dark Cocoa Powder
Dark Brown Sugar
M&M's® Gingerbread Milk Chocolate Candies
or Holiday M&Ms
Preheat oven to 375 degrees F (190 degrees C).
Butter (3/4 cup)
. Grate fresh
Fresh Ginger (1/4 tsp)
. In a large bowl, sift together
All-Purpose Flour (2 1/4 cups)
Ground Cloves (1/2 tsp)
, Ground Fresh Ginger (1/2 teaspoon),
Ground Cinnamon (1/2 tsp)
Ground Nutmeg (1/4 tsp)
Baking Soda (1/2 Tbsp)
Salt (1/2 tsp)
Hershey's Special Dark Cocoa Powder (1/4 cup)
In a stand mixer, cream together the butter and
Dark Brown Sugar (1 cup)
. Then, add
Dark Molasses (1/4 cup)
Ground Ginger (1/2 tsp)
Large Egg (1)
Milk (2 Tbsp)
Slowly add the dry ingredients to the wet ingredients and mix well. Don't forget to scrape down the sides of the bowl. Chill the dough for about an hour.
Then, with a cookie scoop, measure out dough and roll into balls. Next, roll the balls of dough in
Granulated Sugar (1/4 cup)
and place them on a greased cookie sheet about 2 inches apart. Press 3
M&M's® Gingerbread Milk Chocolate Candies (1 pckg)
into each dough ball.
Bake 10 minutes at 375 degrees F (190 degrees C). Remove from the oven and place on cooling racks until completely cooled. You can eat the remaining M&Ms while you wait!
Remove the baked cookies to a cooling rack to cool a bit before enjoying.
Nutrition Per Serving
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