Best 2 Andes Peppermint Crunch Chunkies Recipes

In the realm of culinary delights, where flavors dance upon the palate and textures tantalize the senses, there exists a confection like no other: the Andes Peppermint Crunch Chunkies. These delectable morsels, characterized by their crisp, cookie-like exterior and soft, chewy center, burst with the invigorating taste of peppermint, leaving a refreshing coolness that lingers long after the last bite is taken. Whether you seek a sweet treat to satisfy your cravings or a festive addition to your holiday gatherings, the Andes Peppermint Crunch Chunkies are a culinary symphony that will transport you to a world of pure bliss.

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 PEPPERMINT CRUNCH CHUNKIES

ANDES PEPPERMINT CRUNCH CHUNKIES image

Categories Cookies

Yield 5 dozen

Number Of Ingredients 12

Ingredients

2 sticks (1/2 Lb.) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 1/4 cups coarsely chopped pecans, toasted
1 1/2 cups Andes® Peppermint Crunch Baking Chips

Steps:

Preheat oven to 300° 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, salt and then flour. Mix completely. Stir in oats, coconut, 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 sheets two inches apart. Press lightly. Sprinkle some of the remaining chips on top of each cookie. Bake for 20 minutes for large cookies or 12-15 mins. for small cookies Do not over bake. They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool.

Tips:

Use fresh peppermint leaves for the best flavor.
If you don't have a candy thermometer, you can test the sugar syrup by dropping a small amount into a glass of cold water. If it forms a soft ball, it's ready.
Be careful not to overcook the sugar syrup, or it will become hard and brittle.
Add the peppermint extract and food coloring at the end of the cooking process, so they don't lose their flavor or color.
For a more intense mint flavor, you can add a few drops of peppermint oil to the sugar syrup.
Store the Andes Peppermint Crunch Chunkies in an airtight container at room temperature for up to 2 weeks.

Conclusion:

Andes Peppermint Crunch Chunkies are a delicious and easy-to-make treat that is perfect for any occasion. They are made with just a few simple ingredients and can be customized to your liking. Whether you like them minty, chocolatey, or somewhere in between, these chunkies are sure to satisfy your sweet tooth. So next time you're looking for a quick and easy dessert, give Andes Peppermint Crunch Chunkies a try.

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