Peppermint Crunch Sugar Cookies

Our baking day on Black Friday always brings out new recipes. 

This year, my mom found a new treat from the makers of Andes Mints:

I was beyond excited when I found this on the back:

For someone with a nut allergy, this was like winning the lottery.  I wanted to eat the whole bag.

All that excitement led us to an amazing new recipe: Peppermint Crunch Sugar Cookies … dipped in dark chocolate. 

Peppermint Crunch Sugar Cookies

Ingredients

• 1 recipe, thick & chewy sugar cookies
• 1 C Andes Peppermint Pieces
• 1/4 C dark chocolate chips or melting chocolate

Directions

Prepare the sugar cookies according to directions found here.  Before chilling the dough, stir in 1 C Andes Peppermint Pieces.  Then, cover and chill for 1 hour. 

Remove the dough from the fridge and use a 1-inch cookie scoop to place dough balls onto a lightly greased cookie sheet (or a cookie baking mat).  Flatten the cookies slightly.

Bake at 350 for 8-10 minutes until cookies are set, but not over baked.  They will be just brown at the edges. 

Remove from the cookie sheet and cool completely on a wire rack. 

Now, these cookies are excellent as-is.  But, feel free to continue on to the next step.

When cookies are cool, melt 1/4 C dark chocolate in a small bowl.  Dip 1/4 of the cookie into the chocolate, pressing the chocolate onto the front of the cookie. 

Place on a cooling rack or onto a piece of waxed paper to dry. 

Enjoy!