Contains wheat, egg, soy; may contain milk ingredients.

Directions: 1. Heat oven to 350 degrees F. 2. Spoon and shape dough into 1-1/4 inch balls. Place 2 inches apart on ungreased cookie sheet. 3. Bake 12 to 15 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet. Double Peppermint Crunch Cookies: prep time: 2 hours 10 minutes. Start to finish: 2 hours 10 minutes. 1 roll (30 oz) Pillsbury refrigerated peppermint cookies. 1-1/2 cup all-purpose flour. 3 cups white vanilla baking chips or semisweet chocolate chips (18 oz). 2 tablespoons vegetable oil. 16 round hard peppermint candies, crushed (1/2 cup). 1. Heat oven to 350 degrees F. In bowl, break up cookie dough. Stir or knead in flour until well blended. Shape dough into 72 (1-inch) balls. On ungreased cookie sheets, place balls 2 inches apart. Bake 10 to 14 minutes or until edges are golden brown. Cool completely. 2. In a microwavable bowl, microwave chips and oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth. 3. Dip half of each cookie into melted mixture, allowing excess to drip off; place on waxed or cooking parchment paper-lined cookie sheets. Sprinkle each with slightly less than 1-1/2 teaspoon crushed candy. Let stand until set. Substitute crushed candy canes for the crushed peppermint candies, if desired. 72 Cookies Thaw before opening. Do not microwave cookie dough. Do not use if unsealed. Keep dough refrigerated. Product can be frozen up to 2 months if placed in freezer before the use by date printed on the package. Product can be frozen up to 2 months if placed in freezer before the use by date printed on the package.

General Mills Sales, Inc.