ANDES PEPPERMINT CRUNCH BAKING CHIPS SUBSTITUTE 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

PEPPERMINT CHIP MELTAWAYS – CAN'T STAY OUT OF THE KITCHEN

Peppermint Chip Meltaways – Can't Stay Out of the Kitchen image

Luscious Peppermint Chip Meltaways take your breath away with every bite. These cookies have a strong mint flavor and are rolled in turbinado or colored sugar making them very festive for holiday baking.

Provided by Teresa

Categories Cookies, Brownies and Bars

Prep Time 25 minutes

Cook Time 15 minutes

Yield 66

Number Of Ingredients 12

Ingredients

1 cup unsalted butter ( softened)
1 cup canola oil
1 cup sugar
1 cup confectioners’ sugar (sifted)
2 large eggs
5 1/2 cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
1 tsp. baking soda
1 tsp. cream of tarter
1 tsp. salt
1 tsp. vanilla extract
12 oz. package Andes peppermint baking pieces
Additional sugar ((to roll the cookies in))

Steps:

Combine butter, oil, sugar, confectioners’ sugar, eggs, baking soda, cream of tartar, salt and vanilla in a bowl.
Mix with an electric mixer until creamy and smooth.
Stir in flour and peppermint baking pieces with a wooden spoon. Using a mixer at this point toughens cookies.
Shape cookies into balls.
Roll in granulated sugar.
Put 2" apart on cookie sheets that have been sprayed with cooking spray
Bake at 350°for about 15 minutes.
Cool.

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