Let me start by saying this recipe isn’t really in line with my normal protocol. Nothing against truffles! I’m a big old fan of truffles and I’ve got a few other truffle recipes on this site. Nothing against gingersnap, peanut butter or chocolate either. All three rock if you as me, and when they come together, they’re pretty magical, surprisingly so, I might even say. And these peanut butter gingersnap truffles are the best truffles I’ve ever had in my life. For real. And the recipe only calls for three ingredients. THREE. Can’t beat that, right?
Here’s the thing though: can you guess what the three ingredients are? Chocolate. Peanut butter is in the title. Only room for one more, and it’s also in the title – gingersnap cookies. So maybe I’m being ridiculous, but I feel like there should be…more.
Overly purist. That’s it. It’s not from scratch. A major component of the recipe is provided in premade form. Yes, I could have made my own gingersnap cookies from scratch. Feel free to do that. I’ll be munching on my truffles while your cookies bake. Oh, and did I mention that vegan gingersnap cookies are pretty easy to come by? They are!
This isn’t my first recipe that calls for store-bought gingersnap cookies. I posted these little guys a couple of weeks ago, but didn’t feel anywhere near the level of unease these truffles instill. I guess I can attribute that to the cashew soaking, baking, and other steps that make that recipe feel more real. Anyhow, I had a bunch of cookies leftover and was reminded of a confection an aunt made a few Christmases ago that involved rolling balls of Oreo cookie crumbs mixed with cream cheese and dipping them in chocolate. I decided to see how gingersnap and peanut butter would work. It was all I could do not to eat the entire batch of filling right out of the food processor. I’m glad I didn’t though. See my note above (re: best truffles I’ve ever had in my life ;) ).
Gingersnap Peanut Butter Truffles
- Place gingersnap cookies into food processor bowl and process until ground to crumbs. You should have about 1 cup of crumbs - add a few more cookies if you've got less.
- Add peanut butter and pulse until completely blended, stopping to scrape down sides of bowl as needed.
- Using wet hands, roll mixture into 1 inch balls, pressing firmly so they hold together. You should get about 1 dozen.
- Melt chocolate chips on stovetop or in 30 second increments in microwave.
- One at a time, dip gingersnap balls into chocolate to coat completely. Transfer to parchment lined surface. Refrigerate until chocolate is set. Optionally, sprinkle tops with cinnamon.
Have a little extra of each of your ingredients on hand. Because the size of ginger snap cookies may vary, you might need to adjust the amounts of some ingredients.
When rolling, if your mixture seems too dry/crumbly, add more peanut butter. If it seems too soft, add more cookie crumbs.