Peppermint Crunch Sugar Cookies

Name: Peppermint Crunch Sugar Cookies
Prep time: 1 h 10 min
Cook time: 1 h 10 min
Total time: 1 h 10 min
Yield: 36
Cuisine: Global
Ingredients: 59 milliliters all-purpose flour; 8 round hard peppermint candies, crushed; 355 milliliters white vanilla baking chips or semisweet chocolate chips; 1 roll Pillsbury® refrigerated sugar cookie dough

Peppermint Crunch Sugar Cookies is a dairy free recipe with 36 servings. One portion of this dish contains around 1g of protein, 3g of fat, and a total of 51 calories. This recipe covers 1% of your daily requirements of vitamins and minerals. It is perfect for Christmas. Head to the store and pick up flour, round peppermint candies, semisweet chocolate chips, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 1 hour and 10 minutes.

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.

Ingredients you will need

All Purpose Flour

Cookie Dough

Dough

Equipment you will use

Bowl

Oven

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.

Ingredients you will need

Equipment you will use

Baking Sheet

Wire Rack

Oven

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.

Ingredients you will need

Vegetable Oil