Peppermint Crunch Cookies Recipe
White chocolate dipped Peppermint Crunch Cookies are sprinkled with candy cane bits for double the peppermint and holiday charm.
Servings: 24
Ingredients
- 2 3/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup butter softened
- 1 1/2 cups sugar
- 1 egg
- 1/2 tsp peppermint extract or 1 tsp vanilla
- white chocolate candy quick or candy melts
- peppermint candy canes crushed
Instructions
- 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.
Nutrition
Calories: 171kcal | Carbohydrates: 23g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 27mg | Sodium: 123mg | Potassium: 30mg | Sugar: 12g | Vitamin A: 245IU | Calcium: 10mg | Iron: 0.7mg