Ginger Snaps Cookie Balls

13  Ratings
  • 30 min prep
  • 2 hr total
  • Makes 18 servings, 2 cookie balls (37 g) each.


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Ginger Snaps Cookie Balls Recipe

Ingredients

  • 1 pkg. (250 g) brick cream cheese, softened
  • 15 Christie Pantry Ginger Cookies, finely crushed (about 2 cups), divided
  • 2 pkg. (225 g each) semi-sweet baking chocolate, broken into pieces

Instructions

  • Reserve  2 Tbsp. cookie crumbs. Mix cream cheese and remaining cookie crumbs until well blended. Shape into 36 (1-inch) balls. Refrigerate 30 min.
  • Melt  chocolate as directed on package. Dip balls in chocolate; place on parchment- or waxed paper-covered baking sheet. Sprinkle with remaining crumbs.
  • Refrigerate  1 hour or until firm.

Recipe Tips

How to Easily Dip Cookie BallsTo easily coat cookie balls with melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Then, use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into bowl before placing balls on prepared baking sheet.

How to StoreStore in tightly covered container in refrigerator.

How to Use Leftover Melted ChocolateStir chopped nuts into remaining melted chocolate; spread onto parchment- or waxed paper-covered baking sheet. Refrigerate until firm. Break into pieces. Store in tightly covered container in refrigerator.

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Nutrition Information

Makes 18 servings, 2 cookie balls (37 g) each.

Nutrition per serving:

  • Calories 170 
  • Total fat 11 g
  • Saturated fat 6 g
  • Cholesterol 20 mg
  • Sodium 100 mg
  • Carbohydrate 17 g
  • Dietary fibre 2 g
  • Sugars 10 g
  • Protein 3 g
  • Vitamin A 4 %DV
  • Vitamin C 0 %DV
  • Calcium 2 %DV
  • Iron 6 %DV

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