Double Peppermint Crunch Cookies

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

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Servings 72

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( 16 ) Ratings

16 Ratings

5 Stars 32%

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3 Stars 24%

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ingredients 3
Prep Time 2 hr 10 min
Total Time 2 hr 10 min

Ingredients

1: roll (30 oz) Pillsbury® refrigerated peppermint cookies

3: cups white vanilla baking chips or semisweet chocolate chips (18 oz)

16: round hard peppermint candies, crushed (1/2 cup)

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Directions

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.