If you're in need of a quick way to dress up those plain ole' sugar cookies this holiday season, then you're in luck. This one is packed full of sugary sweet flavor that just screams Christmas!
Peppermint Crunch Sugar Cookies - adapted slightly from Pillsbury
yield: 2 dozen cookies
- 1 (24 count) pack of Pillsbury refrigerated sugar cookies (do yourself an even bigger favor and get the kind that are already pre-cut...it makes this recipe even easier!)
- 1 bag Ghirardelli White Chocolate Chips (I only needed 1/2 of the bag, so I would start with that first before melting all the chips)
- 4-6 candy canes, finely chopped (I used my food processor and put it on "Chop")
Bake sugar cookies according to package directions; set aside to cool completely
Meanwhile, chop up your candy canes and melt your chocolate
(Tip: I melt my chocolate in a microwave safe bowl, and add in about a teaspoon of vegetable oil. Heat in increments of 30 seconds, and the oil keeps the chocolate nice and smooth!)
When your cookies have cooled, simply dip half of the cookie in the melted chocolate, and then into the peppermint. Allow the chocolate to harden before storing.