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wood cutting board with gingersnap chocolate truffle balls on it

Gingersnap Chocolate Truffles


  • 1 (12 ounce) bag of gingersnap cookies, or gingerbread Oreos
  • 6 ounces cream cheese, very soft
  • 12 ounces chocolate chips, white, semi-sweet or dark
  • 1-2 teaspoons canola or vegetable oil, optional (for melting chocolate)


  1. In a food processor or blender, process cookies into fine crumbs. (If you're using Oreos, use the whole cookie, filling & all)

  2. Remove about 3 tablespoons of cookie crumbs and set aside.

  3. Pour remaining cookie crumbs into a mixing bowl and add softened cream cheese, stir until combined.

  4. Shape into one-inch balls. Place on a baking sheet lined with wax paper and stick in freezer for about 10 minutes.

  5. Microwave chocolate in 30-second increments, stirring well after each time, until chocolate is melted and smooth. (I always add 1-2 teaspoons of canola/vegetable oil to the chocolate before microwaving). Be careful not to overheat the chocolate! You want to have the chips mostly melted, and be able to stir it smooth.

  6. Dip chilled cream cheese balls into melted chocolate, placing back on the wax paper covered tray. Immediately sprinkle with reserved cookie crumbs, before the chocolate hardens. (Or you can let the chocolate cool and drizzle chocolate on top for a different look).

  7. Refrigerate until chocolate is fully set.

  8. Store in refrigerator.