Chocolate-Gingerbread Cookies

• 5 oz. Baker's Semi-Sweet Chocolate, divided
• 2 cups (1/2 of 1-L tub) Cool Whip Whipped Topping (Do not thaw.)
• 1/4 cup oil
• 2 Tbsp. molasses
• 2 eggs
• 1 pkg. (2-layer size) spice cake mix
• 2 tsp. ground ginger
• 1 tsp. icing sugar

1. Heat oven to 350 degrees F.
2. Microwave 3 oz.
3. chocolate and Cool Whip in medium microwaveable bowl on MEDIUM 1-1/2 to 2 min.
4. or until chocolate is completely melted and mixture is well blended, stirring after each minute.
5. Reserve for later use.
6. Microwave remaining chocolate in large microwaveable bowl 1-1/2 to 2 min.
7. or until chocolate is completely melted, stirring after each minute.
8. Whisk in oil, molasses and eggs until blended.
9. Stir in dry cake mix and ginger.
10. Roll dough into 76 balls, using 1 tsp.
11. dough for each.
12. Place, 1 inch apart, on parchment-covered baking sheets.
13. Bake 8 to 9 min.
14. or just until centres are set.
15. (Tops will be cracked.)
16. Cool on baking sheets 3 min.
17. Remove to wire racks; cool completely.
18. Spoon Cool Whip mixture into resealable plastic bag; seal bag.
19. Cut small piece off one bottom corner of bag: use to pipe about 1 tsp.
20. Cool Whip mixture onto bottom side of each of 38 cookies.
21. Cover with remaining cookies, top sides up, to make 38 sandwiches.
22. Sift icing sugar over sandwiches.

chocolate, oil, molasses, eggs, cake mix, ground ginger, icing sugar

Taken from www.kraftrecipes.com/recipes/chocolate-gingerbread-cookies-180084.aspx (may not work)