2 cups (about 1/2 of 8-oz. tub) COOL WHIP Whipped Topping (Do not thaw.)
1/4 cup oil
2 Tbsp. molasses
1 pkg. (2-layer size) spice cake mix
2 tsp. ground ginger
1 tsp. powdered sugar
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Let's Make It
Heat oven to 350°F.
Microwave 3 oz. chocolate and COOL WHIP in medium microwaveable bowl on HIGH 1 to 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Reserve for later use.
Melt remaining chocolate as directed on package. Whisk eggs, oil and molasses in large bowl until blended. Stir in melted chocolate. Add dry cake mix and ginger; mix well.
Roll dough into 76 balls, using about 1 tsp. dough for each ball. Place, 1 inch apart, on parchment-covered baking sheets.
Bake 8 to 9 min. or just until centers are set. (Tops will be cracked.) Cool on baking sheets 3 min. Remove to wire racks; cool completely.
Spoon reserved COOL WHIP mixture into resealable plastic bag; seal bag. Cut small piece off one bottom corner of bag; use to pipe about 1 tsp. COOL WHIP mixture onto bottom side of each of 38 cookies. Cover with remaining cookies, top sides up, to make 38 sandwiches. Sift powdered sugar over cookies.
How to Store the Cookie Sandwiches
Store cookie sandwiches in airtight container in refrigerator up to 4 days before serving.
Balance out your food choices throughout the day so you can enjoy a serving of these cookies.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 11g
Dietary Fibers 0.8424g
* Percent Daily Values are based on a 2,000 calorie diet.
19 servings, 2 cookie sandwiches each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.