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  • 1/2 c butter
  • 1/2 c icing sugar
  • 3/4 c chocolate chips semi-sweet
  • 2 eggs beaten
  • pinch of salt
  • 2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon cloves
  • 1 teaspoon of allspice
  • 1/2 c of dark or spiced rum
  • 2 1/2 c oreo cookie crumbs or chocolate thins


  • In a large bowl, mix the the crumbs, spices, and salt.
  • In a double boiler, melt the butter.
  • Add icing sugar and whisk until combined.
  • Add chocolate chips, let melt, whisk until combined.
  • Add rum and whisk to combine.
  • Remove from heat.
  • Add to the crumb mixture, mixing well.
  • In a small bowl, lightly beat the eggs and then add to the crumb mixture.
  • At this point, it is up to you which method you would like to use. Please see Options 1 to 3 in the body of the posting.


For the gingerbread rumballs I substituted: The oreo crumbs with 2 1/2 c of thin ginger wafers ground small in a food processor and the chocolate chips with butterscotch chips.
NOTE: I found that they made for a nicer texture than the superfine oreo crumbs. It set quicker and didn’t melt as fast in the hands when rolling.