Peanut Butter Gingersnap Cookie Balls

By srumbel

Super simple 5 ingredient peanut butter gingersnap cookie balls pack a punch of flavor! They're spicy, creamy, and highly addicting
from cookiedoughandovenmitt.com

Ingredients

• 30 gingersnap cookies
• 4 oz. cream cheese, room temperature
• 1/2 cup smooth peanut butter
• 1/4 cup powdered sugar
• 1 cup milk chocolate candy melts

Details

Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

In a food processor, add in your gingersnap cookies. Pulse on high until there are no pieces of cookies left. It should all be crumbs.

Add in the cream cheese. I cut mine into slices and scattered them all over the crumbs.

Add in the peanut butter and powdered sugar. Process on high until the cookie ball mixture looks like wet sand. Make sure there are no bits of cream cheese or peanut butter that haven't been worked in yet.

Using a small cookie scoop, scoop out cookie balls.

Using your palms, roll the scoops of cookie into balls. You may have to press the mixture between your hands and roll it up a couple of times to keep the ball from crumbling.

Place down a piece of wax paper.

In a microwave-safe bowl, add in the milk chocolate candy melts. Microwave for 30 seconds and stir. Repeat microwaving in 30 second intervals and stirring until the chocolate is smooth.

Place a cookie ball on a fork. Dip in the chocolate. Make sure it's completely coated in chocolate. Tap the fork on the side of the bowl to get off most of the excess chocolate.

Place the ball on the wax paper. I use a skewer to push it off the fork. Let the chocolate harden.

Store in the fridge

Servings 18 cookie balls