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)
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.
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
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.