In partnership with Chocolove.
New favorite fall pairing: squares of dark chocolate flecked with crystallized ginger cozied up with shortbread! These are the grown-up version of your favorite childhood peanut butter kiss cookies. We’re swapping peanut butter for a spicy ginger and kisses for high-quality Belgian chocolate, upgrading flavors without tarnishing the nostalgia.
I love the pairing of delicate shortbread with rich dark chocolate because they don’t overpower each other. The cookie is buttery and tender, the crystallized ginger adds a note of spice, and they play together really nicely. This cookie base is going to appear all season long in our kitchen!
Let’s talk ginger cookies. I usually want my ginger cookies dense and chewy, but that’s when they’re thick with molasses and rolled in sugar. When they’re topped off with chocolate, it just becomes a little… much?
I’m usually a big fan of the ‘more is more’ philosophy, but sometimes we’ve gotta limit ourselves. Too many sweet flavors layered on top of each other only tastes like sugar. Plus when you’re using high-quality chocolate, you want to really let it shine – it doesn’t need molasses or a sugar coating, it’s already the star of the show.
What I love about cookie recipes is that they’re endlessly customizable for your favorite chocolate. Just swap the fresh ginger for any other flavor – espresso cookies with coffee crunch? candy cane cookies with peppermint? brown sugar cookies with toffee & sea salt? Yes, yes, and yes please.
Miraculously these somehow taste even better after sitting for a day, although only a couple lasted that long. Bake some cookies tonight and have a happy start to the weekend!
The grown-up version of childhood peanut butter kiss cookies: squares of dark chocolate flecked with crystallized ginger cozied up with shortbread!
- 1/2 cup butter softened
- 1/2 cup powdered sugar
- 2 t. fresh ginger finely grated
- 1 t. vanilla
- 1/4 t. salt
- 1 1/4 cups flour
- 2 t. baking powder
- 1 bar Chocolove Ginger Crystallized in Dark Chocolate or other ginger chocolate, broken into 18 squares
Preheat oven to 350°.
Cream together butter, powdered sugar, ginger, vanilla, and salt until smooth. Slowly add flour and baking powder, mixing just until combined.
Roll dough into 18 equal balls and set on a parchment-lined baking sheet.
Bake at 350° for 10 minutes.
Press a square of crystallized ginger chocolate into each cookie, being careful not to flatten too much.
Return to the oven for 4-6 minutes, until edges are light golden and chocolate is just melted.
Let cool on a wire rack until chocolate has set.