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Peppermint Crunch Cookies Recipe – Easy Sugar Cookie Dough Hack


Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!

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INGREDIENTS:
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1 roll (16.5 oz) Pillsbury refrigerated sugar cookies
1/4 cup all-purpose flour
24 round hard peppermint candies, crushed (1/3 cup)
optional: 2 cups white baking chips, 1/2 teaspoon vegetable oil, additional 1/3 cup crushed candy
(see my tips below)

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DIRECTIONS:

1:  Heat oven to 350°F. Line large cookie sheets with cooking parchment paper.

2:  Break up cookie dough in a medium bowl.

3: Stir or knead in flour and 1/3 cup of the crushed candies.

4:  Shape dough into 36 (1-inch) balls and place 2 inches apart on cookie sheets.

5:  Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes then remove to cooling rack. Cool completely, about 30 minutes.

Optional Step:  In medium microwavable bowl, microwave white chips and oil uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth.  Dip half of each cookie into melted chip mixture, allowing excess to drip off, then 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.

Darlene’s Tips: You can use crushed candy canes instead of the peppermints or use any hard candy that you like.  Crush by putting them in a plastic bag and hitting them with a rolling pin or hammer.  If you want to dip them like in the optional step, you can use chocolate morsels if you like, or red or green morsels (for Christmas colors) if you can get those. You can tint the dough too with gel food coloring.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)

 

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