Caramel Chocolate Ginger Swirls

Recipe by Sandra Lee - "Semi Homemade"

1 (14.5-ounce) package gingerbread mix (recommended: Betty Crocker)
1/2 stick (1/4 cup) butter, melted
1 egg
1/4 cup all-purpose flour, if needed
1 (17-ounce) jar caramel topping, chilled
1 (14.5-ounce) jar dark chocolate ice cream fudge topping

Preheat oven to 350 degrees F.

Combine the gingerbread mix according to package instructions. Using a tablespoon, roll dough into balls. Place on an ungreased cookie sheet. Slightly flatten each cookie. Bake for 10 minutes. Transfer cookies to a cooling rack and cool completely.