Ingredients

The following ingredients have 4 Servings
  • 16.5 oz refrigerated sugar cookie dough (1 roll - I used Pillsbury)
  • 1 cup Andes Peppermint Crunch Baking Chips
  • 16 oz vanilla flavored candy coating (I used CandiQuik OR 2 cups white chocolate chips)
  • 1 1/2 cups White Chocolate Peppermint M&Ms
  • 1/2 cup candy canes (crushed )

Instruction

  • Preheat oven to 350 degrees.
  • Combine the peppermint chips and sugar cookie dough in a medium bowl.
  • Roll out the sugar cookie dough to 1/4 inch thickness on a parchment-lined cookie sheet. Flour your rolling pin and dough as necessary to keep from sticking.
  • Bake for 10-12 minutes and remove just before the cookie turns brown.
  • Let cool for at least 20 minutes.
  • Divide candy coating in half and melt first batch.
  • Spread with a knife or spoon on top of sugar cookie and sprinkle on M&Ms and crushed candy canes.
  • Melt second half of candy coating and repeat. Let candy coating set up completely before breaking apart.
  • Store in an airtight container.