Directions

1. Before you start baking these delicious Peppermint Twist Cookies, gather all the equipment you’ll need for a smooth and easy baking experience. Here’s what you’ll need:

   • Baking Sheets

   • Parchment Paper

   • Mixing Bowl

   • Stand or Hand Mixer

   • Cookie Scoop or Spoon

   • Microwave Safe Bowl

   • Rolling Pin

   • Ziploc Bag

2. Preheat your oven to 375°F. To help make cleanup easier, line your cookie sheets with parchment paper.

3. In a mixing bowl, combine 1 package of Classic Sugar Cookie cookie mix, 1 large egg, and 8 tablespoons of softened, unsalted butter. Using a hand or stand mixer, combine on medium speed for 2-3 minutes.

4. Don’t have a mixer? You can hand-knead My Better Batch’s cookie mix until the butter and egg are worked in and the dough comes together.

5. Once fully combined, use a spoon or cookie scoop to take 2 tablespoons of dough and roll to form small balls. Place each one 2 ½ inches apart on the prepared baking sheets, until all of the dough has been used.

6. Bake 9-11 minutes, until the edges of the cookies have set. Remove from the oven and allow the cookies to rest for five minutes before transferring to a cooling rack.

7. While the cookies are cooling, place candy canes in a Ziploc bag and seal. Using a heavy rolling pin, crush the candy canes into small pieces.

8. Place the chocolate melting wafers in a microwave safe bowl and heat per the instructions. Once melted, dip each cookie halfway into the chocolate, allowing any excess to drip back into the bowl. Place each chocolate dipped cookie onto a cooling rack and before the chocolate dries, sprinkle with the crushed peppermint candy canes.