Peppermint Crunch Cookies

  0.0 – 0 reviews  • Low Sodium
Yield: 36 cookies
Yield: 36 cookies

Ingredients

  1. 1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
  2. 1 1/2 cups white vanilla baking chips or semisweet chocolate chips
  3. 8 round hard peppermint candies, crushed (1/4 cup)*

Instructions

  1. Heat oven to 350 degrees 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.

Nutrition Facts

Serving Size 1 of 36 servings
Calories 96
Total Fat 5 g
Saturated Fat 2 g
Carbohydrates 12 g
Dietary Fiber 1 g
Sugar 7 g
Protein 1 g
Cholesterol 3 mg
Sodium 65 mg
Serving Size 1 of 36 servings
Calories 96
Total Fat 5 g
Saturated Fat 2 g
Carbohydrates 12 g
Dietary Fiber 1 g
Sugar 7 g
Protein 1 g
Cholesterol 3 mg
Sodium 65 mg

 

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