Double Peppermint Crunch Cookies - these soft treats are half-dipped in white chocolate and sprinkled with candy cane bits.
2 3/4cupsall purpose flour
1 1/2cupswhite sugar
1/2tsppeppermint extractor 1 tsp vanilla
white chocolate candy quickor candy melts
peppermint candy canescrushed
In a small bowl, mix together flour, baking soda, and baking powder. Set aside.
In a large bowl, cream together butter and sugar until smooth. Beat in your egg and vanilla. Gradually mix in your dry ingredients. Roll out teaspoon sized balls of dough, and place onto an ungreased cookie sheet.
Bake at 375 for 8 to 10 minutes, or until golden. Let stand for two minutes then remove to a wire rack.
While cookies are cooling, melt candy quick according to package directions. Dip half of each cookie into candy quick. Allow excess to drip off and then place on wax or parchment paper. Sprinkle each with crushed candy. Stick into the fridge to harden.
Double Peppermint Crunch Cookies Recipe
Amount Per Serving
Calories 171Calories from Fat 63
% Daily Value*
Total Fat 7g11%
Saturated Fat 4g20%
Total Carbohydrates 23g8%
* Percent Daily Values are based on a 2000 calorie diet.