Best 2 Andes Peppermint Crunch Cookies Recipes
Welcome to the world of delectable delights! Get ready to embark on a culinary adventure as we explore the fascinating Andes Peppermint Crunch Cookies. These cookies, renowned for their irresistible minty flavor and delightful crunch, are a true treat for the senses. Perfect for any occasion, whether it's a festive gathering, a cozy evening at home, or simply indulging in a sweet craving, these cookies promise to create moments of pure joy. Let's delve into the world of Andes Peppermint Crunch Cookies and discover the secrets behind their irresistible charm.
Here are our top 2 tried and tested recipes!
ANDES PEPPERMINT CRUNCH CHUNKIES
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
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
OREO PEPPERMINT CRUNCH COOKIES RECIPE - (4.1/5)
Provided by perryvail
Number Of Ingredients 9
Steps:
- Instructions Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes. Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter. Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 36 cookies. Read more at http://insidebrucrewlife.com/2013/12/oreo-peppermint-crunch-cookies/#l8C8Xuy83mIX8MF9.99
Tips:
- Use high-quality chocolate chips for the best flavor.
- Chill the dough for at least 30 minutes before baking to prevent spreading.
- Bake the cookies until the edges are just beginning to brown.
- Let the cookies cool completely on a wire rack before dipping them in chocolate.
- For a fun twist, try dipping the cookies in white chocolate and then rolling them in crushed Andes mints.
Conclusion:
These Andes Peppermint Crunch Cookies are a delicious and festive treat that is perfect for any occasion. They are easy to make and can be customized to your liking. So next time you are looking for a sweet and minty treat, give these cookies a try!
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