Gooey Caramel-Topped Gingersnaps Recipe
Gooey Caramel-Topped Gingersnaps Recipe photo by Taste of Home
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Gooey Caramel-Topped Gingersnaps Recipe

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Making these cookies is therapeutic for me. I often watch a movie while I put them together. I take a lot of cookies to fundraisers, and these gingersnaps are quite popular. If you'd like, you can make variations by changing the cookie base or varying the nuts.
TOTAL TIME: Prep: 30 min. + standing
MAKES:42 servings
TOTAL TIME: Prep: 30 min. + standing
MAKES: 42 servings


  • 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

Nutritional Facts

1 cookie (calculated without jimmies): 128 calories, 5g fat (3g saturated fat), 1mg cholesterol, 70mg sodium, 19g carbohydrate (14g sugars, 0 fiber), 2g protein.


  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; sprinkle with jimmies. Refrigerate until set. Yield: 3-1/2 dozen.
Originally published as Gooey Caramel-Topped Gingersnaps in Cookies & Candies Bookazine 2014, p112

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