Gingersnap Truffles #ChristmasCookies

Gingersnap Truffles are a nice seasonal twist on the every popular Oreo Truffles. They are decadent little bites of Heaven!
Truffles

 A little prep work now, before the holiday craziness, can speed up your treat making a lot!  What I love about making cookie truffles (Oreo or Gingersnap) is that you can make the balls ahead of time, ready for chocolate dipping, and freeze them.

Then when you are ready to finish them, you can melt your chocolate, dip your frozen cookie balls and you are done!

Jan's Tip: You can freeze the already dipped chocolate truffles, but when they thaw, the chocolate becomes sticky, so I prefer to freeze them undipped, and dip them in the chocolate right before I need them.

Here's How I made them.

Word of warning:  Do not attempt to eat these without having a gallon of milk ready to go with them!
Printable Recipe
Gingersnap Truffles:
Ingredients:
1 box Gingersnaps (Optional: Oreos instaed)
1- 1 1/2 pkg.s (8 oz each) softened cream cheese
White chocolate chips or white candy coating (such as almond bark)
Directions: 

  • In a food processor or using a ziplock baggie and a rolling pin, crush the gingersnaps to crumbs
  • If using a food processor put cream cheese ( I used 1-1/2 blocks) in, and mix together. If not using a food processor pour cookie crumbs into a large mixing bowl. Add Cream cheese and get your clean hands into it and mix it together (like you would a meatloaf or meatballs!) This part is great for the kids to help with!
  • Roll dough into 1 inch balls and place on a greased or parchment/wax paper lined cookie sheet.
  • Place cookie sheet into the freezer to flash freeze the balls for 10-15 minutes.
  • At this point if you want to make these later, once the balls or completely frozen individually, you can then store them in an airtight freezer container or bag till ready to finish them.
  • While truffles are chilling in the freezer, melt your chocolate according to package directions.
  • Pull truffles from freezer and dip into the melted chocolate, putting the dipped truffles back on the wax paper lined cookie sheet to set.


Decorative options: 
A) Sprinkle Pumpkin Pie Spice onto the wet white chocolate before it sets.
B) Wait till chocolate sets, and drizzle/pipe melted butterscotch chips or milk chocolate over the top.

Chocolate Peanut Butter Swirl Cookies #ChristmasCookies

Chocolate Peanut Butter Swirl Cookies is the best of both worlds.. the chocolate lovers and the Peanut Butter lovers combined!This recipe for freezer cookie dough that you can slice and bake takes  two great flavors: Peanut Butter and Chocolate and marries them into a great swirl cookie.
Easy Cookie Recipe


This recipe can be made from your favorite "from scratch recipes" or you can use a convenient mix to whip these together.

I love being able to store slice and bake cookie dough in the freezer for quick treats or even use the dough itself as a gift for a friend or co-worker during the holidays.  If you want some more recipes for making slice and bake cookies in bulk for the holidays visit: Slice & Bake Part 1 and Slice & Bake Part 2.
Quick Cookie Recipes

Tonight I used 2 mixes from the store. This recipe makes 2 (10 inch) logs of slice & bake cookie dough, and I  had one roll of cookie dough in the freezer and the other baking in the oven for a late night munchie for teenagers in about 15 minutes. I highly recommend a large gallon of milk on hand for these cookies!
Printable RecipeChocolate Peanut Butter Swirl Cookies 
Ingredients:
1 pouch peanut butter cookie dough (I used Betty Crocker)
1 pouch Chocolate-Chocolate Chunk cookie dough (I used Betty Crocker)
(Eggs, Oil, & Water according to cookie package directions)

Jan's Tip:  Know what my dough was missing? Since the chocolate pouch of dough had chocolate chunks in it, I should have thrown in a cup or so of peanut butter chips into the peanut butter dough! 

Easy Cookie Recipes

Directions:


  • In two separate mixing bowls, mix both cookie mixes according to the package directions.
  • Spread out a piece of parchment paper or waxed paper on a work surface.
  • Divide each cookie dough  in half. Put one half of each flavor on the parchment paper.
  • Knead one peanut butter and one chocolate portion together 5-10 times or until it just begins to swirl.
  • Don't knead it too much or it'll mix into one chocolate looking dough.
  • Shape into a 10 inch log.

  • Knead one peanut butter and one chocolate portion together 5-10 times or until it just begins to swirl.
  • Don't knead it too much or it'll mix into one chocolate looking dough.
  • Shape into a 10 inch log.
  • Wrap in plastic wrap, and store in a freezer bag.
  • Repeat with remaining dough.
  • Freeze until ready to use.

TO BAKE COOKIE DOUGH:

  • Thaw cookie dough in refrigerator overnight.
  • Unwrap and cout into 1/4 inch slices.
  • Place 2 inches apart on lightly greased bakign sheet. Bake at 350 degrees for 8-10 muntes or until bottoms are lightly browned.  Cool for at least 2 minutes on pan before trying to move cookies to a wire  rack. (Don't rush it or they'll crumble!)
Christmas Cookies

Here are some more #ChristmasCookies Ideas to Inspire You!:
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