Large Gingerbread Man Cookie (Chocolate Chip)
This Large Gingerbread Man Cookie is made with chocolate chip cookie dough baked in a silicone gingerbread man mold, then covered with a thick layer of chocolate and decorated with colorful candy melts. It's an adorable Christmas dessert that's perfect for holiday parties and sharing with family and friends!
Servings 20 servings
Equipment
- 1 Large silicone gingerbread man cake mold
- 1 baking sheet
- Microwave-safe bowls
- Spatula
- Sharp knife
Ingredients
- 18-24 ounces Nestlé Toll House refrigerated chocolate chip cookie dough Enough to fill the silicone mold approximately ¾–1 inch thick.
- 24 oz Semisweet chocolate chips (two 12-ounce bags)
- small amount White candy melts For the colored decorations, you can use premade colored candy melts or white melting chocolate with oil-based candy coloring.
- small amount Red or pink candy melts
- small amount Black candy melts
- vegetable shortening (a small amount, as needed to each candy melt group)
Instructions
Bake the Cookie
- Prepare the Oven and Mold. Preheat your oven to 350°F. Place the silicone gingerbread man mold on a sturdy baking sheet.
- Add the Cookie Dough. Press the refrigerated chocolate chip cookie dough evenly into the mold, filling the head, arms, body, and legs. Spread the dough to an even thickness of approximately ¾–1 inch.
- Bake the Cookie. Bake for approximately 20 minutes, or until the edges are golden brown and the center is fully baked. Baking time may vary depending on the size of your mold and the thickness of the cookie dough.
- Cool and freeze. Allow the cookie to cool completely in the mold while it remains on the baking sheet. Do not lift the flexible silicone mold off the baking sheet, as the soft cookie may crack. Transfer the entire baking sheet and mold directly into the freezer for one hour.
Prepare the Chocolate Decorations
- Remove the frozen cookie. Gently peel the silicone mold away from the frozen cookie. Wash and thoroughly dry the mold. Return the cookie to the freezer while preparing the chocolate.
- Add the Colored Chocolate Decorations. Working with one color at a time, melt a small amount of colored candy melts according to the package directions. Add a tiny bit of vegetable shortening to help thin the chocolate and make it easier to work with. Using a small spoon, carefully fill the recessed details of the silicone mold, including the eyes, mouth, bow tie, buttons, cuffs, and hem. Gently wipe away any excess chocolate around the decorations to keep the details neat. Repeat with the remaining colors, allowing each color to set before adding the next.
- Melt the chocolate chips. Place the chocolate chips in a microwave-safe bowl and melt in short intervals, stirring frequently until smooth.
Assemble the Gingerbread Man Cookie
- Pour the chocolate. Pour the melted chocolate into the decorated silicone mold, spreading it evenly throughout the gingerbread man shape.
- Add the frozen cookie. Remove the frozen cookie from the freezer and carefully place it into the mold on top of the melted chocolate. Gently press it into place so the cookie makes contact with the chocolate.
- Freeze. Place the mold on a baking sheet and freeze for approximately one hour, or until the chocolate is completely firm.
- Remove from the mold. Carefully peel the silicone mold away from the chocolate-covered cookie. Turn it over to reveal the decorated gingerbread man.
- Slice and serve. Allow the cookie to sit briefly at room temperature before cutting into approximately 20 slices.
Notes
Cookie Dough Amount: I used refrigerated Nestlé Toll House chocolate chip cookie dough from the large tub. The amount needed will depend on the size of your silicone gingerbread man mold. Press enough dough into the mold to create an even layer approximately ¾–1 inch thick.
Keep the Mold on the Baking Sheet: This is one of the most important steps! After baking, allow the cookie to cool completely without lifting the silicone mold off the baking sheet. The cookie is soft and may crack if the flexible mold bends before freezing.
Freeze Before Removing: Freezing the baked cookie for one hour makes it much easier to remove from the mold without breaking.
Colored Candy Melts: You can purchase white, red, and black candy melts for the decorations. Alternatively, melt white chocolate and tint it using oil-based candy coloring.
Tips for Decorating: I found that using a small spoon worked better than piping the melted chocolate into the mold. Work with one color at a time because the chocolate sets up quickly. Adding a tiny amount of vegetable shortening helps make the melted chocolate smoother and easier to spread. Clean away any excess chocolate around the decorations before it hardens so the finished gingerbread man has neat, defined details.
Dry the Mold Thoroughly: After removing the baked cookie, wash and completely dry the silicone mold before adding the melted chocolate.
Chocolate Coating: I used two 12-ounce bags of chocolate chips to create the thick chocolate coating. Depending on the size of your mold, you may need slightly more or less chocolate.
Slicing: Allow the finished cookie to sit at room temperature briefly before slicing. Use a sharp knife and cut carefully through the chocolate layer.