Peppermint Crunch Cookies (Time Saver Recipe)

Peppermint Crunch Cookies (Time Saver Recipe)

Adapted from “The Ultimate Shortcut Cookie Book” by Camilla Saulsbury
Makes 26 cookies
Author Wendy Sondov themondaybox.com

Ingredients

  • 1 16.5 ounce roll refrigerated sugar cookie dough, room temperature
  • ¼ teaspoon peppermint extract
  • 1 cup white chocolate chips I use 365 brand fair trade white chocolate chips from Whole Foods
  • For decorating:
  • 1/3 cup crushed peppermint candy
  • 1/3 cup white melting chocolate I use Chocoley.com Bada Bing Bada Boom white dipping and coating
  • 1/3 cup dark melting chocolate I use Chocoley.com Bada Bing Bada Boom dark dipping and coating

Directions

  1. Preheat the oven to 350° F. Line a baking sheet with parchment paper.
  2. In a medium mixing bowl, using a spoon or rubber spatula, combine the cookie dough, peppermint extract, and white chocolate chips.
  3. Use a small scoop (1 tablespoon) to portion the dough onto the prepared baking sheet about 2” apart.
  4. Bake for 9-11 minutes or until edges begin to turn golden.
  5. Cool on the baking pan for about 5 minutes, then transfer onto wire racks to cool completely.
  6. To decorate: Put the cooled cookies onto a baking sheet lined with wax paper. Melt the white and dark chocolate in two separate bowls. Using a small spoon, drizzle the white chocolate, then dark chocolate onto 4 cookies. Sprinkle with peppermint bits. Repeat, until all of the cookies are decorated. Refrigerate for 5 minutes, until the chocolate is set.
  7. Store Peppermint Crunch Cookies in an airtight container at room temperature for up to 10 days. These cookies get crunchier over time.

Packing Tips

Wrap pairs of cookies, bottoms together, in plastic wrap. Stack wrapped bundles in an airtight container or freezer weight ziplock bag. Ship peppermint flavored baked goods separately from other baked goods.