Peppermint Crunch Sugar Cookie Stick


Peppermint Crunch Sugar Cookie Stick


Prep Time 35 min Total Time 45 min Servings 24


1 package Krusteaz Butter Vanilla Sugar Cookie Mix
1 egg
1/2 cup butter, softened
1/2 cup flour
1/2 cup crushed peppermint
6 ounces white melting chocolate


Preheat oven to 350°F. Stir together egg and butter. Add cookie mix and flour and stir until dough forms. On clean surface, knead dough until completely combined, then knead in 1/3 cup crushed peppermint. Roll dough into ball and wrap in plastic wrap, place in fridge to chill for 10 minutes.

Once chilled, flatted ball into a disk and roll out to ¼ in thick between two pieces of parchment paper. Cut dough into 3/4 x 3-inch strips. Transfer cut pieces to parchment paper lined cookie sheet 1 ½ in apart. Place entire cookie sheet(s) in freezer for 2 minutes. Remove from freezer and bake for 7-8 minutes.

Once removed from oven, let cookies rest on pan for two minutes and then transfer to cooling rack. Once cookies are cool, melt chocolate and drizzle on white melting chocolate. Immediately sprinkle with remaining crushed peppermint.