Peppermint Cookie Bon-Bombs
Total Time: 50 minutes
- Prep time: 40 minutes
- Cook time: 10 minutes
- Servings: 12 cookies
- 12 frozen Ready to Bake Holiday Shaped Pillsbury® Sugar Cookies (from 11 oz. package)
- 1 quart peppermint ice cream
- 3 cups semisweet chocolate, chopped or chips
- 1/4 cup unsalted butter
- Holiday sprinkles
Preheat the oven to 375 degrees F and line a baking sheet with parchment paper. Place the cookies on the baking sheet and bake for 10-11 minutes. Then cool completely on the baking sheets. (Since the cookies were baked from a frozen state, they will settle creating a rim around the edge.)
Once the cookies have cooled, use a small 1/4 cup scoop to scoop the ice cream, then press each scoop firmly onto each cookie. Place the cookie sheet in the freezer for at least 1 hour to firm up.
Place the chopped chocolate and butter in a microwave safe bowl, microwave in 30 second increments, stirring in between each time until the chocolate is completely melted, usually 60-90 seconds.
Take the cookies out of the freezer 2-3 at a time. Place one cookie on the fork over the bowl of melted chocolate and use a spatula to scoop the chocolate over the ice cream ball. Tap the for to remove the excess chocolate. Then quickly (before the chocolate hardens) place the cookie bon bon on wax paper and sprinkle with holiday sprinkles. Work in small batches and place them back in the freezer quickly, until ready to serve. Allows the bon bons to sit out for 5 minutes before serving.
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