Andes Peppermint Crunch Chunkie Cookies Food

ANDES PEPPERMINT CRUNCH COOKIES

Andes Peppermint Crunch Cookies 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

Time 35m

Number Of Ingredients 11

Ingredients

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

Steps:

1. Preheat oven to 300 degrees.
2. Using an electric mixer, cream the butter and sugars until fluffy - about 3 minutes.
3. Beat in egg and vanilla extract.
4. On low speed, add baking soda, salt and then flour. Mix completely.
5. Stir in oats, coconut and 1 cup of baking chips.
6. 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!!

ANDES PEPPERMINT CRUNCH CHUNKIES

Andes Peppermint Crunch Chunkies 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?

Provided by coconutcream

Categories Drop Cookies

Time 40m

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, Fat 3.8, SaturatedFat 2.5, Cholesterol 11.2, Sodium 36.7, Carbohydrate 9.2, Fiber 0.3, Sugar 5.4, Protein 0.7

PEPPERMINT CRUNCH COOKIES

Peppermint Crunch Cookies image

Provided by Food Network

Yield 36 cookies

Number Of Ingredients 3

Ingredients

1 roll (16.5 oz) Pillsbury® refrigerated sugar cookies
1 1/2 cups white vanilla baking chips or semisweet chocolate chips
8 round hard peppermint candies, crushed (1/4 cup)*

Steps:

Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.
In small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.
Dip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.

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