Easy Peppermint Cookies
Diane Hopson Smith
This is a chocolate and cream sandwich cookie surrounded in white confection and topped with cracked peppermint.
Easy pleasy on the cook and sure to please your peppermint lovers this holiday season.
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- (24-oz) pkg almond bark
- (14.3-oz) chocolate sandwich cookies with cream filling
- (5-oz) pkg peppermint bits (can use cracked hard peppermint)
1You can use other candy coating if desired. Follow instructions on package and do not over heat. Overheating can cause the candy to scorch or camelize.
For the almond bark, place cubes in a sauce pan over a med/low heat for about 8 minute; stirring until melted and smooth; remove from heat.
2With a fork or a candy dipping tool, dip each cookie in melted coating; gently tap on side of pan to remove excess coating (don't want excess to be dripping everywhere) and place cookies on cookie sheet. NOTE: you can use wax paper for easier cleanup.
3While coating is still wet; sprinkle peppermint bits on top of each coated cookie. Allow coating to set up before serving. You can put in fridge for 10 minutes to speed up the process. I used medal spatula to slide cookies from cookie sheet.
4NOTE: if you can not find the peppermint bits, purchase hard peppermint candies and crack. Put in ziploc bags and crack with a hammer. DON'T do this on your marble counter tops!
If you can not find almond bark, use a candy coating of your choice. Be sure to follow melting instructions on package. Overheating with result in a scorched unusable coating.