Easy Coconut Sugar Cookies with Chocolate Drizzle and Peppermint White Chocolate

During the holidays it can be easy to get overwhelmed. From shopping to holiday concerts to family get-togethers it can be hard to get it all done. And while I absolutely love to bake cookies, it can be very time consuming during one of the busiest times of year. Pillsbury asked me to create some recipes using their refrigerated cookie dough to make things a bit simpler and I happily accepted the challenge. If you are itching to make several kinds of cookies with a limited amount of time or are just looking for an easy recipe that still has some wow factor this holiday season, try these Coconut Sugar Cookies. They feature a chocolate drizzle and peppermint white chocolate, which means they are certain to get noticed on a cookie tray! They taste fabulous but are very easy to make. My kids and husband thought they were awesome, which is always the goal when I’m making cookies.

Coconut Sugar Cookies Chocolate Drizzle Peppermint

Coconut Sugar Cookies with Chocolate Drizzle
Total Time: 60 mins Prep time: 20 min

servings: 24

Ingredients

1 roll Pillsbury® refrigerated sugar cookies
1 /2 cup shredded coconut
2/3 cup semi-sweet chocolate chips
2 tablespoons canola oil or shortening
1/2 cup peppermint baking chips, finely chopped

Directions:

Heat oven to 350°F.

Break up dough into medium sized bowl. Mix in coconut. Shape into 24 evenly sized rounded balls and place on parchment paper or silicone baking sheet lined cookie sheets. (This works perfect for a great cookie bottom!)

Bake 12 to 16 minutes or until fully set and edges are a light golden brown. Cool for 2 minutes; remove from cookie sheets to cooling rack. Cool completely, at least 15 minutes.

Place chocolate chips and oil in medium microwave safe bowl. Heat in microwave on high for 30 seconds and stir. Continue heating in 15-30 second intervals until chocolate is completely melted and smooth.

Using a spoon, drizzle melted chocolate over cookies.

Sprinkle chopped peppermint baking chips over top of cookie.

Repeat process until all cookies have been decorated.

Pillsbury Coconut Sugar Cookies Chocolate Drizzle 4By using refrigerated cookie dough, you can cut your time in half and eliminate the need to pull out the mixer.

Pillsbury Coconut Sugar Cookies Chocolate Drizzle 5I like to crumble the dough up with my hands, then knead it all together to mix.

Pillsbury Coconut Sugar Cookies Chocolate Drizzle 6You can make larger or smaller cookies if you like. I just recommend that you make them all uniform in size so they bake evenly.

Pillsbury Coconut Sugar Cookies Chocolate Drizzle 8You could skip the parchment paper or silcone baking sheet if you don’t have them on hand. But I highly recommend them for the easiest removable and to create a beautiful cookie bottom.

Pillsbury Coconut Sugar Cookies Chocolate Drizzle 9

Be careful not to burn your chocolate. You can use the microwave or a double boiler but be sure to stir often and not overheat.

Pillsbury Coconut Sugar Cookies Chocolate Drizzle 10Instead of using a spoon, place melted chocolate in plastic ziploc bag and snip off a small piece at the end. Drizzle chocolate over cookies.

Pillsbury Coconut Sugar Cookies Chocolate Drizzle Bag TipYou can create an assortment of cookies by using different holiday sprinkles or favorite toppings such as nuts.

Pillsbury Coconut Sugar Cookies Chocolate Drizzle Peppermint

You can find this and more Pillsbury holiday recipes featured on Serious Eats!

Disclosure: I have been compensated for my time to create this recipe however all thoughts remain my own.
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