Thank you, Pillsbury, for inspiring me to bake these Peppermint Sprinkle Cookies just in time for the holiday season!

If you follow me on Facebook or Instagram, then you know that last week I had the opportunity to travel to General Mills headquarters in Minneapolis, Minnesota.  Never in my wildest dreams did I imagine I’d ever get invited to bake in the Pillsbury Test Kitchen(!!!) – and even better, I got to do it with some of the coolest bloggers ever.

Thanks to Tonia @ The Gunny Sack for sharing her photo!

I had the absolute BEST time spending the day with Trish, Joan, Heather, Julie, Emily, Jocelyn, Kate, Zainab, Tonia, Cheryl, Shawn, Gerry, Jocelyn, and Dana.  I can honestly say that one of the best parts of this trip was getting to meet and spend time with these bloggers – they were seriously an amazing group of people, and I am so honored that I got to share this opportunity with them.

Pillsbury treated us to a whirlwind adventure, starting with a group dinner on Thursday.  After breakfast on Friday, we split into two groups: my group had the opportunity to bake in the test kitchen in the morning, and the Pillsbury staff treated us to a food-styling lesson and photography lesson in the afternoon.

We started off in the kitchen by making some appetizers and cookies, and I was paired up with my good friend, Trish.  We baked up some Chipotle Meatball Appetizers {more on that in a later post} and Gingerbread-Turtle Thumbprint Cookies, and simply had a blast.  The Pillsbury test kitchen is amazing, ya’ll.  I’m still thinking about their dishwasher that washes a load of dishes in 5 minutes. 😉

Thanks to Trish for sharing her photo with me!

Okay, but let’s get back to these Peppermint Sprinkle Cookies.  I fell in love with Pillsbury’s peppermint cookie dough – this stuff smelled amazing right out of the package, and I knew I had to use it to make a fun holiday cookie.  While it’s plenty yummy enough on its own, I jazzed up the dough rolling it in sprinkles and adding a Candy Cane Kiss on top.

You can’t have too much peppermint during the holiday season.  That’s my motto.

If you can’t find the peppermint dough in your market, don’t worry.  Just use 2 regular sized rolls of Pillsbury Sugar Cookie dough (16.5 ounces each) and add in 2/3 cup of crushed candy canes.  But if you can find it, grab the peppermint dough – you won’t be sorry.  Doodle kept eating the dough while I was rolling out the cookies…his words: “I love this stuff.”

Me too, dude.

Peppermint Sprinkle Cookies

 

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Ingredients

• 1 roll (30-ounce) Pillsbury Peppermint Cookie Dough
• ⅔ cup all purpose flour
• sprinkles (approximately ½ cup)
• 40 Candy Cane Hershey's Kisses, unwrapped

Method

1. Preheat oven to 350 degrees and line your baking sheets with a Silpat or parchment paper.
2. In a large bowl, combine cookie dough and ⅔ cup flour until completely combined. Form into 1-inch balls and then roll in the sprinkles.
3. Place cookies approximately 2-inches apart on your prepared baking sheet. Bake for 12-14 minutes. Remove from oven and immediately press a Candy Cane Kiss in the center. Cool on a wire rack.
4. Store in an airtight container for up to one week.

Nutrition Information

Serving size: makes approximately 40 cookies

3.5.3251

Do you like peppermint? Here are a few other recipes you might enjoy {click on the picture for the recipe}: