Get all the flavors and fun of peppermint bark without the hassle. Kids will love helping drizzle and devour these cute holiday cookies.
Original recipe makes 24 servings
Ingredients
1 roll Pillsbury® refrigerated sugar cookie dough
3 tablespoons all-purpose flour
1 cup white vanilla baking chips
1 tablespoon vegetable oil
1/3 cup blue candy melts
1/3 cup creme de menthe baking chips
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PREP
25 mins
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READY IN
1 hr 20 mins
Directions
- Heat oven to 375 degrees F. In large bowl, break up cookie dough; thoroughly work in flour. Work with half of dough at a time, refrigerating remaining dough until needed.
- On work surface sprinkled lightly with flour, roll dough 1/4 inch thick. Cut with floured 2 1/2- to 3-inch snowflake-shaped cookie cutters; place 1 inch apart on ungreased cookie sheets. Repeat with remaining dough, rerolling scraps.
- Bake 7 to 10 minutes or until cookies are set and edges just begin to brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool completely, about 10 minutes.
- Meanwhile, in medium microwavable bowl, microwave white vanilla baking chips and vegetable oil uncovered on Medium (50%) 1 to 2 minutes, stirring every 30 seconds, until smooth. Spread mixture on cookies, and place close together on sheet of waxed paper or cooking parchment paper. Let set 5 minutes.
- Place blue candy melts and creme de menthe chips in separate medium microwavable bowls, and microwave each uncovered on Medium (50%) 1 to 2 minutes, stirring every 30 seconds, until smooth. With 2 small spoons, drizzle candy melts and creme de menthe chips over white chips.
Nutrition
Calories: 177 kcal
Carbohydrates: 22.1 g
Cholesterol: 7 mg
Fat: 8.9 g
Fiber: 0.2 g
Protein: 1.8 g
Sodium: 77 mg