Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
3
tablespoons all-purpose flour
1/4
teaspoon peppermint extract
1/4
cup crushed hard peppermint candies
3
tablespoons unsweetened baking cocoa
Preparation
Divide cookie dough in half. In medium bowl, place half of the cookie dough. Crumble cookie dough; stir or knead in flour and peppermint extract until well mixed. Add crushed candy, and knead to incorporate into dough. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) In another medium bowl, place remaining half of cookie dough. Crumble cookie dough; stir or knead in cocoa until well mixed.
Divide each of the doughs in half. Take one half of each of the sugar and cocoa cookie doughs, and drop tablespoonfuls of both doughs in random pattern into large piece of plastic wrap. Use plastic wrap to help form dough into a 6-inch long by 1 1/2-inch wide log. Repeat with remaining of doughs. Wrap tightly in the plastic wrap, and refrigerate about 1 hour 30 minutes or until firm.
Heat oven to 350°F. Cut one log into 1/2-inch slices. Place 2 inches apart on ungreased cookie sheet, reshaping if necessary.
Bake 10 to 12 minutes or until edges are set. Cool 2 minutes; remove from cookie sheet to cooling rack. Unwrap remaining dough log, and repeat slicing and baking. Cool completely, about 30 minutes. Store covered in airtight container at room temperature.
