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With a bag of gingersnaps, a block of cream cheese, and some white chocolate you can make these delightful Three Ingredient Gingersnap Truffles.
Easy No-Fuss Recipe
If you follow my recipes, you know by now that I like simple recipes that are made from real food that you can buy anywhere. My Three Ingredient Gingersnap Truffles are just that. Three simple ingredients that you can buy at your local market and you can make a treat that your family and friends will just love!
Ingredients
Let’s Make Three Ingredient Gingersnap Truffles
These little cookie bites are so easy to make:
- Add 1/2 of the cream cheese and the cookies to a food processor and mix by using the pulse mode.
- Add the remainder of the cream cheese and cookies and continue to pulse until the mixture comes to a ball.
- Wrap the cookie dough in plastic wrap and refrigerate for 2 hours.
- Use a cookie scoop to make equally-sized truffles.
- Place the cookie dough balls in the freezer for 15 minutes.
- While the cookie balls are in the freezer, place the white chocolate chips into a microwave-safe bowl and microwave for 30 seconds.
- Carefully stir the chips and microwave them again for an additional 15 seconds, if needed. (Mine were fully melted after the first 30 seconds so I did not have to microwave them again.)
- Remove the dough balls from the freezer and dip them one by one into the white chocolate and then place them back on the parchment paper-covered cookie sheet and decorate with sprinkles. (Do this in batches of 4, decorating 4 at a time while the chocolate is still soft and the decorations will stay put.)
- Refrigerate for 30 minutes before serving.
Krazy Kitchen Mom Tips:
- Make sure you follow the recipe guide for chilling the dough before rolling it into balls and freezing the balls before coating them in chocolate. The reason you need to freeze them is that you’ll be dipping them in hot melted chocolate and you don’t want the dough balls to fall apart.
- Pro tip: Stick a toothpick in each of the dough balls before you freeze them. Then it’s easier to dip them into the hot melted chocolate. Take the pick out and cover it with decorations or sprinkles.
- Work in batches of 4 when you are dipping the cookies into the white chocolate. Dip the cookies one at a time and place them on the parchment-covered cookie sheet until you’ve dipped four. Then decorate those four while the chocolate is still hot and soft so the decorations and sprinkles stick.
- To stop the parchment paper from slipping while you are dipping the truffles and placing them on the parchment-covered cookie sheet, put a small amount of hot white chocolate in the corners so it will stick to the cookie sheet.
- To clean melted chocolate from the bowl, fill the bowl with hot soapy water and let it sit for 30 minutes. After 30 minutes it will wipe clean.
More Favorite KKM Recipes
Three Ingredient Gingersnap Truffles
With a bag of gingersnap cookies, a block of cream cheese, and some white chocolate, you can make these yummy and fall festive truffle candies for your family and friends.
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Servings: 24 truffles
Ingredients
- 8 ounce block of cream cheese – at room temperature
- 16 ounce package of gingersnap cookies
- 12 ounce bag of white chocolate chips
- Sprinkles for decorations
Instructions
- Add 1/2 of the cream cheese and the cookies to a food processor and mix by using the pulse mode.
- Add the remainder of the cream cheese and cookies and continue to pulse until the mixture comes to a ball.
- Wrap the cookie dough in plastic wrap and refrigerate for 2 hours.
- Use a cookie scoop to make equally-sized truffles.
- Place the cookie dough balls in the freezer for 15 minutes.
- While the cookie balls are in the freezer, place the white chocolate chips into a microwave-safe bowl and microwave for 30 seconds.
- Carefully stir the chips and microwave them again for an additional 15 seconds, if needed. (Mine were fully melted after the first 30 seconds so I did not have to microwave them again.)
- Remove the dough balls from the freezer and dip them one-by-one into the white chocolate and then place them back on the parchment paper covered cookie sheet and decorate with sprinkles. (Do this in batches of 4, decorating 4 at a time while the chocolate is still soft and the decorations will stay put.)
- Refrigerate for 30 minutes before serving.
Notes
- Make sure you follow the recipe guide for chilling the dough before rolling into balls and freezing the balls before coating in chocolate. The reason you need to freeze them is that you’ll be dipping them in hot melted chocolate and you don’t want the dough balls to fall apart.
- Pro tip: Stick a toothpick in each of the dough balls before you freeze them. Then it’s easier to dip them into the hot melted chocolate. Take the pick out and cover it with decorations or sprinkles.
- Work in batches of 4 when you are dipping the cookies into the white chocolate. Dip the cookies one-at-a-time and place them on the parchment-covered cookie sheet until you’ve dipped four. Then decorate those four while the chocolate is still hot and soft so the decorations and sprinkles stick.
- To stop the parchment paper from slipping while you are dipping the truffles and placing them on the parchment-covered cookie sheet, put a small amount of hot white chocolate in the corners so it will stick to the cookie sheet.
- To clean melted chocolate from the bowl, fill the bowl with hot soapy water and let it sit for 30 minutes. After 30 minutes it will wipe clean.
If you make this recipe, show me a pic! You can upload your photo to your Instagram account and tag me @krazykitchenmom
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