MARTHASTEWART.COM

Peppermint Ball Cookies

Try one of our ball cookie variations: Chocolate-Dipped Ball Cookies
Marbelized Ball Cookies
Martha Stewart Living, December 2010
  • Yield Makes about 5 dozen
Add to Shopping List

Ingredients

Directions

  1. Roll dough into 1-inch balls, then roll in crushed candies. Arrange on parchment-lined baking sheets, spacing each 1 inch apart.
  2. Refrigerate until firm, about 30 minutes. Bake at 350 degrees until firm, 14 to 16 minutes. Let cool completely.

Recipe Reviews

  • Cookie__Rookie
    11 Dec, 2011

    Also followed this recipe EXACTLY and the cookies came out beautifully. Yes, the dough was a bit dry at first. Just keep mixing. It looks dry and clumpy and then voila! it is a perfect chocolaty mixture! Crushed some of the peppermints into large pieces and some finely. Some of the candy melted in (to make the cookie pepperminty throughout) leaving some of the larger pieces on top. I've never been much of a baker until this Christmas, but these cookies are sure to be made again next year!

  • xtina_77
    23 Dec, 2010

    These cookies were very disappointing. Followed the recipe EXACTLY* and the cookies came out horribly. They spread out far too wide and the peppermints completely melted into the dough. From the photo, it looks like they must have added the candies halfway through baking rather than rolling the balls beforehand, which would account for the complete failure of this recipe to look anything like the photo. Plus, they taste like melted candy. Boo.

More from Food

Quick Chicken Recipes

Find delicious chicken dinner recipes, all ready in under an hour.

New From Our Blogs

Shared On Facebook