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.

  • prep time 2 hr 10 min
  • total time 2 hr 10 min
  • ingredients 3
  • servings 72

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)
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Cookie
    Calories
    110
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    3g,
    3%
    Trans Fat
    1/2g
    1/2%
    ),
    Cholesterol
    0mg
    0%;
    Sodium
    50mg
    50%;
    Total Carbohydrate
    15g
    15%
    (Dietary Fiber
    0g
    0%
      Sugars
    12g
    12%
    ),
    Protein
    1g
    1%
    ;
    % Daily Value*:
    Vitamin A
    0%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    0%;
    Exchanges:
    0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    1
    *Percent Daily Values are based on a 2,000 calorie diet.
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