ANDES PEPPERMINT CRUNCH RECIPES RECIPES

Name: Andes Peppermint Crunch Chunkies
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 60 small cookies
Ingredients: 1 cup unsalted butter, softened; 1 cup dark brown sugar, packed; 1/3 cup granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 3/4 cups flour; 1 cup old fashioned oats; 1 cup sweetened flaked coconut; 1 1/2 cups Andes mint baking chips; 1 1/4 cups coarsely chopped pecans (optional)

ANDES PEPPERMINT CRUNCH CHUNKIES RECIPE - FOOD.COM

Andes Peppermint Crunch Chunkies Recipe - Food.com image

I got this recipe from a bag of Andes new peppermint crunch baking chips. The flavor is fabulous, but for some reason, when I baked them, they wouldn't bake through and I had to scrape them off the cookie sheets. They ended up being tasty, slightly chewy blobs... Perhaps someone will be brave enough to try this or to help me figure out how to fix the recipe?

Total Time 40 minutes

Prep Time 25 minutes

Cook Time 15 minutes

Yield 60 small cookies

Number Of Ingredients 12

Ingredients

1 cup unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups flour
1 cup old fashioned oats
1 cup sweetened flaked coconut
1 1/2 cups Andes mint baking chips
1 1/4 cups coarsely chopped pecans (optional)

Steps:

Preheat oven to 300 degrees F.
Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
Beat in egg and vanilla extract.
On low speed, add baking soda and salt, and then flour. Mix completely.
Stir in oats, coconut, pecans, and Andes baking chips.
Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly with a fork so they are about 1/4 thick (like peanut butter cookies).
Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.

Nutrition Facts : Calories 73.1, FatContent 3.8, SaturatedFatContent 2.5, CholesterolContent 11.2, SodiumContent 36.7, CarbohydrateContent 9.2, FiberContent 0.3, SugarContent 5.4, ProteinContent 0.7

ANDES PEPPERMINT CRUNCH COOKIES | JUST A PINCH RECIPES

Andes Peppermint Crunch Cookies | Just A Pinch Recipes image

I got the ingredients for these in an antique mason jar from a co-worker for Christmas along with a recipe - I changed the recipe a little - added some coconut - and loved them!!!

Provided by Kathleen Kulinski @Bakernurse

Categories Cookies

Prep Time 15 minutes

Cook Time 20 minutes

Yield 24

Number Of Ingredients 11

Ingredients

2 stick(s) butter, softened
1 cup(s) dark brown sugar, packed
1/3 cup(s) granulated sugar
1 large egg
2 teaspoon(s) vanilla extract
1/2 teaspoon(s) baking soda
1/2 teaspoon(s) salt
1 3/4 cup(s) all-purpose flour
1 cup(s) old fashioned rolled oats
1 cup(s) sweetened grated coconut
1 1/2 cup(s) andes peppermint crunch baking chips

Steps:

Preheat oven to 300 degrees.
Using an electric mixer, cream the butter and sugars until fluffy - about 3 minutes.
Beat in egg and vanilla extract.
On low speed, add baking soda, salt and then flour. Mix completely.
Stir in oats, coconut and 1 cup of baking chips.
Measure out 2 tablespoons - form into a ball and place on lightly greased cookie sheet, 2 inches apart. Press lightly and sprinkle with some of the remaining chips. Bake for 20 minutes. Let cool on pan for 2 minutes, then remove to wire rack. these are also good drizzled with dark chocolate!!

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I got the ingredients for these in an antique mason jar from a co-worker for Christmas along with a recipe - I changed the recipe a little - added some coconut - and loved them!!!
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