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Gooey Caramel-Topped Gingersnaps

Total Time

Prep: 30 min. + chilling

Makes

3-1/2 dozen

Making these cookies is therapeutic for me. And they are always quite popular at fundraisers. If you’d like, you can make variations by using different nuts. —Deirdre Cox, Kansas City, Missouri
Gooey Caramel-Topped Gingersnaps Recipe photo by Taste of Home
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Ingredients

  • 42 gingersnap cookies
  • 1 package (14 ounces) caramels
  • 2 tablespoons 2% milk or heavy whipping cream
  • 1 cup chopped honey-roasted peanuts
  • 12 ounces white or dark chocolate candy coating, melted
  • Sprinkles or finely chopped honey-roasted peanuts

Directions

  1. Arrange cookies in a single layer on waxed paper-lined baking sheets. In a microwave, melt caramels with milk; stir until smooth. Stir in 1 cup chopped peanuts. Spoon about 1 teaspoon caramel mixture over each cookie; refrigerate until set.
  2. Dip each cookie halfway into candy coating; allow excess to drip off. Return to baking sheet; top with sprinkles or finely chopped peanuts. Refrigerate until set.

Nutrition Facts

1 cookie: 128 calories, 5g fat (3g saturated fat), 1mg cholesterol, 70mg sodium, 19g carbohydrate (14g sugars, 0 fiber), 2g protein.

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