0.0 – 0 reviews • Low Sodium
Yield: |
36 cookies |
Yield: |
36 cookies |
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)*
Instructions
- 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.
- 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.
- 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 |