Giant Toffee Gingerbread Cookie

Giant Toffee Gingerbread Cookie

Instead of a batch of cookies, try baking this giant gingerbread cookie. Topped with HEATH Toffee Bits and HERSHEY’S SPECIAL DARK Chocolate, it's a decadent holiday cookie. Cut it into bars and serve, or cut them into holiday shapes after they’re finished. They’ll become a new holiday tradition.

SKILL LEVEL
Intermediate
PREP
40 min
BAKE
18 min
YIELD
40 cookies

Ingredients

3 cupsall-purpose flour
1 tablespoonplus 2-1/4 teaspoons pumpkin pie spice
1 teaspoonkosher salt
1/2 teaspoonground black pepper
1/2 teaspoonbaking soda
1/2 cup(1 stick) unsalted butter, softened
1/2 cuppacked dark brown sugar
1 egg
1/2 cupunsulfured molasses
1-1/3 cups(8-oz. pkg.) HEATH Milk Chocolate Toffee Bits, divided
1/4 teaspoonbaking powder
Cookie Glaze (Recipe Follows)
1-1/3 cupsHERSHEY'S SPECIAL DARK Chocolate Chips
4 tablespoonunsalted butter

Directions

  • 1. Stir together flour, pumpkin pie spice, salt, black pepper, baking soda and baking powder; set aside.
  • 2. Beat butter and brown sugar in heavy-duty mixer about 5 minutes or until light and creamy. Beat in egg and molasses. Reduce mixing speed; gradually blend in flour mixture. Stir in 3/4 cup toffee bits. Divide dough into four equal portions. Flat each portion into flat disk; wrap in plastic wrap. Refrigerate 30 minutes or until firm enough to roll.
  • 3. Heat oven to 350° F. Roll one disk at a time between two large sheets of parchment paper until about 1/8-inch thick. Transfer parchment paper and cookie to cookie sheet; remove top sheet of parchment paper. Bake cookie 18 to 20 minutes or until very crisp. Cool completely on cookie sheet on wire rack. Repeat for remaining cookie disks.
  • 4. Make Cookie Glaze; immediately drizzle over cookies and quickly sprinkle with remaining toffee bits. Allow glaze to set. Cut or break each cookie into 10 pieces. Makes about 40 cookies.
  • Cookie Glaze: Place 1-1/3 cups HERSHEY'S SPECIAL DARK Chocolate Chips and 4 tablespoons unsalted butter in microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chips are melted and smooth when stirred. Using whisk, blend in 1/4 cup hot water. Use immediately.
Ingredients sitting on a table

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