These gingersnap peanut butter truffles are made with a crunchy, sweet, spicy and peanut-buttery filling, rolled up and dipped in chocolate. Just 3 ingredients!
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.