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