Recipe courtesy of Pillsbury Company
Peppermint Crunch Sugar Cookies
Total:
1 hr 10 min
Active:
50 min
Yield:
36 Servings
Level:
Easy
Total:
1 hr 10 min
Active:
50 min
Yield:
36 Servings
Level:
Easy

Ingredients

Directions

1. Heat oven to 350°F. In large bowl, break up cookie dough. Stir or knead in ¼ 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 ½ teaspoon crushed candy. Let stand until set.

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