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Ingredients

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

Nutrition Info

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 servingSize: - sodium: 77.1 mg sugar: 9.4 g transFat: : - unsaturatedFat: : -

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.

24 servings

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