Ingredients:
- Cookies:
- 24 scalloped butter cookies or shortbread cookies
- Cream Filling:
- 1 cup white chocolate chips or candy melts
- 4 tbsp heavy cream
- 2 tbsp butter
- Chocolate Topping:
- 12 oz semi-sweet chocolate or chocolate almond bark
- 1 tbsp coconut oil (optional)
- Toppings:
- Crushed peppermint candies
- Red, green & white nonpareil sprinkles
Instructions:
- Melt white chocolate chips with heavy cream and butter until smooth, then let cool 10–15 minutes to thicken.
- Spoon 1–2 tbsp filling onto 12 cookies and top with the remaining cookies to form sandwiches.
- Melt semi-sweet chocolate with coconut oil in intervals until smooth.
- Dip the top half of each sandwich cookie into the melted chocolate and let excess drip off.
- Immediately add crushed peppermint and sprinkles on top.
- Place cookies on parchment and refrigerate 20–25 minutes until set.