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Gooey Caramel-Topped Gingersnaps

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Total Time
Prep: 30 min. + chilling

By Taste Of Home Editorial Team

Recipe by Deirdre Cox, Kansas City, Missouri

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Nov. 16, 2023

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

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Test Kitchen Approved

Gooey Caramel-Topped Gingersnaps

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Prep Time 25 min
Cook Time 5 min
Yield 3-1/2 dozen

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
Text Ingredients

Directions

  1. Arrange cookies in a single layer on waxed paper-lined baking sheets. In a microwave, melt caramels with milk in a microwave-safe bowl; 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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