White Chocolate Peppermint Sugar Cookies
White Chocolate Dipped Peppermint Candy Cane Sugar Cookies - a semi-homemade Christmas treat! Break and bake sugar cookies dipped halfway in white chocolate candy melts and topped with crushed candy canes. The easiest Christmas cookie you'll ever make!
Servings 24 cookies
Ingredients
- 24 sugar cookies break & bakes
- 8 ounces white candy melts
- ½ cup crushed candy canes or crushed peppermints
Instructions
- Prepare sugar cookies according to package instructions (325° for 10 minutes) and let cool.24 sugar cookies
- While the cookies are cooling, line a baking sheet with parchment paper and set aside.
- Place the candy canes or peppermints in a zip top bag and use a rolling pin or mallet to crush into fine pieces.½ cup crushed candy canes
- Pour the candy melts into a microwave safe dish and heat for 30 seconds, stir, heat, stir, repeating until smoothly melted.8 ounces white candy melts
- Dip half a cookie into the melted candy, then set on the parchment lined baking sheet. Immediately top with crushed peppermint candies.
- Let set and then enjoy!
Notes
- White chocolate chips can be used, but melts work better for smooth consistency.
- Add a tablespoon of coconut oil or shortening if using chips or almond bark.
- Feel free to use milk or dark chocolate—just be sure it's meant for melting.
- Store in an airtight container: up to 1 week at room temp or 2 weeks in the fridge.
- Freeze with parchment between layers in a zip-top bag; keeps for about 3 months.
Nutrition
Serving: 1g | Calories: 73kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 11mg | Potassium: 27mg | Fiber: 1g | Sugar: 10g | Vitamin A: 3IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg
