Andes Peppermint Crunch Chunkie Cookies Recipes
ANDES PEPPERMINT CRUNCH COOKIES
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
Categories Other Snacks
Time 35m
Number Of Ingredients 11
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 CHUNKIE COOKIES
Steps:
- Preheat oven to 300 degrees Using an electric mixer, cream the butter and brown sugar and granulated sugar until fluffy (about 3 min.) Beat in the egg and vanilla extract On low speed, add baking soda, salt, then flour Mix completely Stir in coconut, oats, pecans, and Andes Peppermint Crunch Baking Chips Measure out 2 Tbs. for large or 1 Tbs. for small cookies. Place round balls on lightly greased cookie sheet 2 inches apart. Press lightly, and then top with additional chips Bake for 20 minutes for large cookies or 14 minutes for small cookies. Do not overbake. They will get crunchy on the outside and remain soft in the inside. Remove from cookie sheet and let cool thoroughly. Yield approx. 50 small cookies.
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