Ingredients

The following ingredients have 42 Servings
  • 1 (16 ounce ) package gingersnap cookies ((found in the cookie aisle near the Oreos and graham crackers))
  • 1 (8 ounce) package cream cheese
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 2 cups milk chocolate chips

Instruction

  • In a food processor or blender, pulverize the gingersnap cookies.
  • Combine "cookie dust" with ginger, cinnamon, and nutmeg. Stir through. Add in cream cheese and vanilla and mix until well combined into a smooth dough. Roll into about 48 small, bite-sized balls. Refrigerate or freeze until ready to dip.
  • Melt chocolate in a microwave, pausing to stir it every 15 seconds. Make sure the chocolate doesn't burn.
  • Once the chocolate has melted you are ready to dip. If the chocolate starts to harden you can place it back in the microwave for 10 seconds.
  • Use a skewer or fork to dip dough balls into the melted chocolate then place on waxed paper to harden. Drizzle and smear a little chocolate over any "naked" spots. Store in the refrigerator to finish hardening.
  • Try not to eat the whole pan.