Chocolate Covered Gingersnaps

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Ricki 0

"A variation on the famous chocolate mint cookies. Quick and easy to make and easy clean up! A freezing tray to rest the dipped cookies will keep the bottoms neat-looking."
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50 m servings 130 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • Calories:
  • 130 kcal
  • 6%
  • Fat:
  • 6.9 g
  • 11%
  • Carbs:
  • 17.9g
  • 6%
  • Protein:
  • 1.5 g
  • 3%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 69 mg
  • 3%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Ready In

  1. Place a baking sheet in the refrigerator to chill.
  2. Melt chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Dip cookies in the melted chocolate and place on the chilled baking sheet. Return baking sheet to refrigerator until chocolate is set, at least 30 seconds.



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