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Popular in Food

Peppermint Crunch Cookies

4.5 by 5 people
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  • Yields: 36 cookies
  • Prep: 1 hr 10 mins
  • Start to Finish: 1 hr 10 mins

Peppermint Crunch Cookies



  1. Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.
  2. In small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.
  3. Dip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.

From the Test Kitchen

Substitute crushed candy canes for the crushed peppermint candies if desired.

nutrition facts

1 Serving (1 Cookie) Calories 120 (Calories from Fat 50), Total Fat 5g (Saturated Fat 1 1/2 Trans Fat 1 1/2g), Cholesterol 0mg; Sodium 75mg; Total Carbohydrate 16g (Dietary Fiber 0g, Sugars 12g), Protein 0g; Percent Daily Value*: Vitamin A 0.00%; Vitamin C 0.00%; Calcium 0.00%; Iron 2.00%; *Percent Daily Values are based on a 2,000 calorie diet.

Nutrition Facts (Peppermint Crunch Cookies)

    Per serving:
  • 120 kcal cal.,
  • 5 g fat
  • (2 g sat. fat,
  • 0 mg chol.,
  • 75 mg sodium,
  • 16 g carb.,
  • 0 g fiber,
  • 12 g sugar,
  • 0 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet

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