- 20 gingersnap cookies (about 5 oz.)
- 3 tablespoons dark corn syrup
- 3 tablespoons creamy peanut butter
- 1/3 cup powdered sugar
- Place cookies in large re-sealable plastic food storage bag; crush finely with rolling pin or meat mallet
- Combine corn syrup and peanut butter in medium bowl.
- Add crushed gingersnaps; mix well. (Mixture should hold together without being sticky. If mixture is too dry stir in additional tablespoon of corn syrup.)
- Roll mixture into 24 (1 inch) balls; coat with powdered sugar.
Recipe is believed to be accurate but is not guaranteed. Recipe is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission.