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Peppermint Crunch Cookies
3 SmartPoints Per Serving
1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 1/2 cups white vanilla baking chips or,
semisweet chocolate chips
8 round hard peppermint candies, crushed (1/4 cup)
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.
Makes 16 Cookies (1 Cookie Per Serving)
Nutritional Info Per Serving: 120 calories; 5 g fat; 16 g carbs; 0 g protein; 0 g fiber