INGREDIENTS

  • 3squares bittersweet chocolate (1 ounce each)or semisweet chocolate
  • 2 tablespoons unsalted butter
  • 1 (14 1/2ounce)box gingerbread cake mix (Betty Crocker)
  • 1 tablespoon all-purpose flour
  • 1/4 cup hot water
  • 1/2 cup granulated sugar
  • 30chocolate Hershey’s chocolate kisses (Hershey’s Hugs, unwrapped)

DIRECTIONS

  1. Heat oven to 375 degrees F; you’ll need a baking sheet.
  2. Place chocolate and butter in a small microwave-safe bowl.
  3. Microwave on high 1-2 minutes, until melted.
  4. Stir until well blended and smooth.
  5. Stir together gingerbread mix, chocolate mixture, flour and hot water in a large bowl with rubber spatula until well blended.
  6. Put sugar in a small bowl.
  7. With floured hands, shape scant tablespoons of dough into 1-inch balls.
  8. Roll balls in sugar to coat.
  9. Place 1 inch apart on ungreased baking sheet.
  10. Bake 10-12 minutes until tops crack slightly but are still soft to the touch.
  11. Place baking sheet on a wire rack.
  12. Immediately press a Hug in center of each cookie.
  13. Transfer cookies from baking sheet to rack to cool completely.
  14. Store airtight at cool room temperature up to 2 weeks.