Peppermint Crunch Sugar 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 36

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( 155 ) Ratings

155 Ratings

5 Stars

4 Stars 16%

3 Stars 18%

2 Stars 22%

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ingredients 3
Prep Time 1 hr 10 min
Total Time 1 hr 10 min

Ingredients

1: roll (16.5 oz) Pillsbury® refrigerated sugar cookies

1 1/2: cups white vanilla baking chips or semisweet chocolate chips

8: round hard peppermint candies, crushed (1/4 cup)*

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Directions

1 Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.
2 In small microwavable bowl, microwave vanilla chips and 1 tablespoon 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 chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.