Peppermint Crunch Cookies (Time Saver

• Vegetarian

• Baking & Spices

  • 1 (16.5 ounce roll refrigerated sugar cookie dough
  • 1/3 cup Melting chocolate, white
  • 1/3 cup Melting chocolate, dark
  • 1/4 tsp Peppermint extract
  • 1 cup White chocolate chips

• Desserts

  • 1/3 cup Peppermint candy

Found on themondaybox.com

Ingredients

• 1 (16.5 ounce) roll refrigerated sugar cookie dough, room temperature
• ¼ teaspoon peppermint extract
• 1 cup white chocolate chips (I use 365 brand fair trade white chocolate chips from Whole Foods)
• For decorating:
• ⅓ cup crushed peppermint candy
• ⅓ cup white melting chocolate (I use Chocoley.com Bada Bing Bada Boom white dipping and coating)
• ⅓ cup dark melting chocolate (I use Chocoley.com Bada Bing Bada Boom dark dipping and coating)

Directions

• Preheat the oven to 350° F. Line a baking sheet with parchment paper.
• In a medium mixing bowl, using a spoon or rubber spatula, combine the cookie dough, peppermint extract, and white chocolate chips.
• Use a small scoop (1 tablespoon) to portion the dough onto the prepared baking sheet about 2” apart.
• Bake for 9-11 minutes or until edges begin to turn golden.
• Cool on the baking pan for about 5 minutes, then transfer onto wire racks to cool completely.
• To decorate: Put the cooled cookies onto a baking sheet lined with wax paper. Melt the white and dark chocolate in two separate bowls. Using a small spoon, drizzle the white chocolate, then dark chocolate onto 4 cookies. Sprinkle with peppermint bits. Repeat, until all of the cookies are decorated. Refrigerate for 5 minutes, until the chocolate is set.
• Store Peppermint Crunch Cookies in an airtight container at room temperature for up to 10 days. These cookies get crunchier over time.