Best Peppermint Bark Snowflake Cookies Recipes

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PEPPERMINT BARK SNOWFLAKE COOKIES



Peppermint Bark Snowflake Cookies image

Get all the flavors and fun of peppermint bark without the hassle. Kids will love helping drizzle and devour these cute holiday cookies.

Provided by Pillsbury

Categories     Trusted Brands: Recipes and Tips     Pillsbury® Cookies

Time 1h20m

Yield 24

Number Of Ingredients 6

1 roll Pillsbury® refrigerated sugar cookie dough
3 tablespoons all-purpose flour
1 cup white vanilla baking chips
1 tablespoon vegetable oil
⅓ cup blue candy melts
⅓ cup creme de menthe baking chips

Steps:

  • 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 Facts : Calories 176.7 calories, Carbohydrate 22.1 g, Cholesterol 7.2 mg, Fat 8.9 g, Fiber 0.2 g, Protein 1.8 g, SaturatedFat 4.1 g, Sodium 77.1 mg, Sugar 9.4 g

PEPPERMINT BARK SNOWFLAKE COOKIES



Peppermint Bark Snowflake Cookies image

This cookie was inspired by two of my favorite holiday treats - peppermint bark and sugar cookies. These cookies are the perfect combination of both - dark rich chocolate with crunchy spicy peppermint and a soft chewy cookie. Delicious and beautiful!!

Provided by Jennifer Daskevich

Categories     Cookies

Time 25m

Number Of Ingredients 7

1 box white cake mix
1 large egg
1 1/4 c frozen whipped topping
1/8 tsp peppermint extract
1/2 c crushed peppermint candy
1 c powdered sugar
6 oz dark chocolate

Steps:

  • 1. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper or silpat liner. In the bowl of a stand mixer, or with a hand mixer, combine cake mix, frozen whipped topping, and egg. Beat until combined - about two minutes. Add in peppermint extract and beat to combine. Scoop dough into balls with tablespoon, roll in powdered sugar,and place twelve on each cookie sheet.
  • 2. Spray the bottom of a glass with nonstick spray and slightly flatten each ball. Sprinkle with crushed peppermint cookies. Bake for 7-8 minutes and remove. Cool completely.
  • 3. Slowly melt chocolate in the top of a double boiler. Remove from heat and allow to cool but not firm up. When cookies have cooled, turn upside down and brush melted chocolate on bottom of cookies . Allow to cool. To speed up the chocolate setting - put cookies in freezer for five minutes. When chocolate has set enjoy!!

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