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Double Peppermint Crunch Cookies

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Double Peppermint Crunch Cookies
  • Prep 30 min
  • Total 1 hr 55 min
  • Ingredients 5
  • Servings 36
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Sweet, minty and pretty all at once, these easy holiday cookies will make a festive addition to your holiday cookie plate.
Updated Sep 22, 2020

Ingredients

Steps

  • 1
    Heat oven to 350°F. Line large cookie sheets with cooking parchment paper. In medium bowl, break up cookie dough. Stir or knead in flour and 1/3 cup of the crushed candies, until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (1-inch) balls; place 2 inches apart on cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove to cooling rack. Cool completely, about 30 minutes.
  • 2
    In medium microwavable bowl, microwave chips and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth.
  • 3
    Dip half of each cookie into melted chip mixture, allowing excess to drip off; place on cooking parchment paper. Sprinkle dipped half of each cookie with remaining crushed candies. Let stand about 20 minutes or until set. Store in airtight container.

Tips from the Pillsbury Kitchens

  • tip 1
    Substitute crushed candy canes for the crushed peppermint candies, if desired.

Nutrition Information

100 Calories, 3 1/2g Total Fat, 1g Protein, 15g Total Carbohydrate, 10g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
100
Calories from Fat
35
Total Fat
3 1/2g
6%
Saturated Fat
2g
10%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
55mg
2%
Potassium
20mg
1%
Total Carbohydrate
15g
5%
Dietary Fiber
0g
0%
Sugars
10g
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

More About This Recipe

  • When we first created these pretty peppermint cookies, they used a seasonal peppermint cookie dough we sold just once per year. Delicious? Absolutely. But we think you should be able to enjoy these cookies all year round, so we went back to the kitchens and tweaked the recipe to use our perfect-any-time-of-year sugar cookie dough instead. You don’t need to be a cookie-making expert to whip up a batch of these cool and creamy peppermint-white chocolate treats, because they only need five ingredients. And this recipe makes three dozen cookies, so there’s plenty to share (or not share—no judgment here).
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