Total Time: 30 minutes
- Prep: 10 minutes
- Cook: 20 minutes
- 1 roll Pillsbury® Peppermint Sugar Cookie Dough
- 3/4 cup heavy cream
- 4 oz semi-sweet chocolate, broken into pieces
- 4 oz 60% cacao chocolate, broken into pieces
Preheat oven to 350 degrees F. Line a 9x13-inch baking dish with parchment paper, allowing it to extend up the sides.
Press the cookie dough into the bottom of the parchment-lined 9x13-inch glass baking dish. Bake for 16-18 minutes, until lightly browned at the edges.
In a small saucepan, heat the heavy cream to boiling. Place the chocolate pieces into a medium bowl and pour the heavy cream over. Let sit for 10 minutes to allow the chocolate to soften. Whisk together until smooth.
Pour the chocolate mixture over the cookies and chill in the fridge until set. Lift the parchment paper out of the baking dish and set on a cutting board. Cut into squares and enjoy.