Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1/4
cup all-purpose flour
24
round hard peppermint candies, crushed (2/3 cup)
2
cups white vanilla baking chips or semisweet chocolate chips (from 12-oz bag)
1/2
teaspoon vegetable oil
Preparation
Heat oven to 350°F. Line large cookie sheets with cooking parchment paper. In medium bowl, break up cookie dough. Stir or knead in flour and 1/3 cup of the crushed candies, until well mixed. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Shape dough into 36 (1-inch) balls; place 2 inches apart on cookie sheets. Bake 8 to 10 minutes or until edges are light golden brown. Cool 2 minutes; remove to cooling rack. Cool completely, about 30 minutes.
In medium microwavable bowl, microwave 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; 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.
