CINNAMON HEART CANDIES RECIPES

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DOUBLE PEPPERMINT CRUNCH COOKIES RECIPE - PILLSBURY.COM



Double Peppermint Crunch Cookies Recipe - Pillsbury.com image

Sweet, minty and pretty all at once, these easy holiday cookies will make a festive addition to your holiday cookie plate.

Provided by Pillsbury Kitchens

Total Time 1 hours 55 minutes

Prep Time 30 minutes

Yield 36

Number Of Ingredients 5

1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4 cup all-purpose flour
24 round hard peppermint candies, crushed (2/3 cup)
2 cups white vanilla baking chips or semisweet chocolate chips (from 12-oz bag)
1/2 teaspoon vegetable oil

Steps:

  • Heat oven to 350°F. Line large cookie sheets with cooking parchment paper. In medium bowl, break up cookie dough. Stir or knead in flour and 1/3 cup of the crushed candies, until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (1-inch) balls; place 2 inches apart on cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove to cooling rack. Cool completely, about 30 minutes.
  • In medium microwavable bowl, microwave chips and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth.
  • Dip half of each cookie into melted chip mixture, allowing excess to drip off; place on cooking parchment paper. Sprinkle dipped half of each cookie with remaining crushed candies. Let stand about 20 minutes or until set. Store in airtight container.

Nutrition Facts : Calories 100 , CarbohydrateContent 15 g, CholesterolContent 0 mg, FatContent 1/2 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 2 g, ServingSize 1 Cookie, SodiumContent 55 mg, SugarContent 10 g, TransFatContent 0 g

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