Saturday, December 3, 2011

Peppermint Crunch Cookies


1 roll (30 oz) Pillsbury refrigerated sugar cookies

3 cups white vanilla baking chips or semisweet chocolate chips (18 oz)
16 round hard peppermint candies, crushed (1/2 cup)


1 Heat oven to 350°F. In bowl, break up cookie dough. Stir or knead in 1/2 cup all-purpose flour until well blended. Shape dough into 72 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 10 to 14 minutes or until edges are golden brown. Cool completely. 2 In microwavable bowl, microwave chips and 2 tablespoons vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth. 3 Dip half of each cookie into melted mixture, allowing excess to drip off; place on waxed or cooking parchment paper-lined cookie sheets. Sprinkle each with slightly less than 1/2 teaspoon crushed candy. Let stand until set.

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