Making these cookies is therapeutic for me. The gingersnaps are quite popular at fundraisers. If you’d like, you can switch things up by changing the cookie base or varying the nuts.
—DEIRDRE COX KANSAS CITY, MO
PREP: 30 MIN. + STANDING • MAKES: 3 1/2 DOZEN
42 gingersnap cookies
1 package (14 ounces) caramels
1/4 cup 2% milk or heavy whipping cream
1 cup chopped honey-roasted peanuts
12 ounces white or dark chocolate candy coating, melted
Chocolate jimmies or finely chopped honey-roasted peanuts
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 of the 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; sprinkle with jimmies. Refrigerate until set.