Best 2 Andes Peppermint Crunch Chunkie Cookies Recipes

In the realm of delectable treats, Andes Peppermint Crunch Chunkie Cookies stand as irresistible culinary creations that tantalize taste buds with their delightful combination of rich chocolate and refreshing peppermint. Known for their chewy texture, generous chunks of Andes Peppermint Crunch candies, and a captivating peppermint aroma, these cookies offer a delightful symphony of flavors that leave a lasting impression. Whether you're an avid baker seeking to expand your cookie repertoire or a novice cook looking for an impressive dessert to share, this guide will embark on a culinary journey, unveiling the secrets to crafting the ultimate Andes Peppermint Crunch Chunkie Cookies. As we delve into the world of cookie indulgence, you'll discover tips, tricks, and a carefully curated recipe that promise to elevate your baking skills and transform your kitchen into a haven of sweet aromas and blissful treats. Get ready to satisfy your cravings and embark on an unforgettable baking adventure that will leave your loved ones clamoring for more.

Here are our top 2 tried and tested recipes!

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

ANDES MINT COOKIES

Andes Mint Cookies image

"These really taste like Andes Mints, not just like mint chocolate chip cookies."

Provided by Duff Goldman

Categories dessert

Time 45m

Yield 24 cookies

Number Of Ingredients 13

Ingredients

Nonstick cooking spray
2 1/2 cups all-purpose flour
3/4 cup natural cocoa powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 sticks (1 cup) plus 2 tablespoons butter, softened
1 cup granulated sugar
1 cup lightly packed light brown sugar
2 extra-large eggs
1 teaspoon pure vanilla extract
1 teaspoon peppermint extract
1 cup chocolate chips
1 cup mint chips (or chopped Andes Chocolate Mints)

Steps:

Preheat the oven to 350 degrees F and lightly coat a baking sheet with cooking spray. Sift the flour, cocoa powder, baking soda and salt into a medium bowl and set aside.
With a hand or stand mixer, cream the butter and both sugars until fluffy. Add the eggs, vanilla and peppermint extracts and mix well.
Add the dry mixture to the butter mixture and mix well. Stir in the chocolate chips and mint chips.
Roll the dough into 1 1/2-inch balls and place them on the prepared baking sheet. With two fingers, press the cookies down to about 1 inch thick, keeping the cookies about 2 inches apart.
Bake for 15 to 18 minutes, or until not glossy. Let the cookies cool on a wire rack.

Tips:

Use fresh, high-quality ingredients for the best flavor.
Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
Bake the cookies until they are just set in the center. Overbaking will make them dry and crumbly.
Allow the cookies to cool completely on a wire rack before serving.
Store the cookies in an airtight container at room temperature for up to 3 days, or freeze them for up to 2 months.

Conclusion:

Andes Peppermint Crunch Chunkie Cookies are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. With their rich chocolate flavor and refreshing peppermint crunch, these cookies are sure to be a hit. So next time you are looking for a special treat, give Andes Peppermint Crunch Chunkie Cookies a try. You won't be disappointed!