Gingerbread Cookie Truffles

Monday, December 5, 2016

Gingerbread holds a special place in my heart. Every year growing up my mom and I would bake and decorate gingerbread houses and cookies in December.  It was something I always looked forward to making and turned gingerbread cookies into one of my favorites.

I was in Target the other day picking up a few things (aka everything that wasn't on my list) and came across a box of Pepperidge Farm Ginger Family Cookies while I was in the holiday section.  They sparked my interested and I thought they would make a perfect no-bake cookie truffle...and boy was I right!

Gingerbread Cookie Truffles
{yield: 30 servings}

6 oz. of reduced fat cream cheese, softened
36 Pepperidge Farm Ginger Family cookies, finely crushed and divided
10 oz. of semi-sweet chocolate, melted

In a food processor, grind the cookies until they are finely crushed.  Then in a mixing bowl, combine the ground gingerbread cookies (reserve about 1 tablespoon of crumbs for later) and softened cream cheese.

Using a small 1 inch cookie scoop, scoop the mixture into 30 balls and place on a parchment lined cookie sheet.  Once all balls have been formed, place the sheet into the freezer for 10 to 15 minutes.

During this time, add the semi-sweet chocolate chips into a microwave safe bowl and heat in 30 second increments until melted.  Make sure you stir the chocolate after every 30 seconds to insure that it doesn't burn!

Remove the gingerbread balls from the freezer and dip into the melted chocolate. Place back onto the parchment paper lined cookie sheet and sprinkle the top of each cookie truffle ball with the reserved cookie crumbs.  

Refrigerate for an hour or until the chocolate has set before serving.  Keep the gingerbread truffles refrigerated in an airtight container if you plan to serve them at a later point.

These no-bake cookie truffles would be perfect for any holiday party or cookie swap.  Enjoy!

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