This is a great simple recipe for those who don't have time to bake sugar cookies from scratch, but leaves the options to use your own recipe if desired!
Preheat oven to 350º F and line baking sheets with parchment paper.
To crush the peppermint candy, put them in a large Ziploc bag, and crush them using a frying pan or cooking mallet.
Next, mix your cookie dough according to the package instructions.
Once you have your cookie dough, place it into a mixing bowl and slowly stir in the flour and ⅓ cup of the crushed candy until combined.
Shape dough into 1-inch balls and place 2-inches apart on the baking sheets.
Bake according to the cookie dough package instructions, until the cookies are golden brown on the outside.
Remove the cookies from the oven and let them rest until completely cooled (usually about 30 minutes).
Add the white chocolate baking chips and the oil into the microwave-safe bowl, and microwave on high for 1-1½ minutes, stirring every 30 seconds until smooth.
Once the chocolate is melted, dip in half of each cookie, allowing the excess chocolate to drip off, and place on parchment paper.
Sprinkle the dipped half of the cookies with the remaining crushed candy, let stand until dry (about 15 minutes) and enjoy!
Nutrition
Nutrition Facts
White Chocolate Dipped Peppermint Crunch Cookies
Amount Per Serving (1 cookie)
Calories 175Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 5mg2%
Sodium 69mg3%
Potassium 71mg2%
Carbohydrates 23g8%
Fiber 1g4%
Sugar 17g19%
Protein 2g4%
Vitamin A 11IU0%
Vitamin C 1mg1%
Calcium 31mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.