Andes Peppermint Crunch Chunkies


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Serves 30 to 60 | Prep Time | Cook Time 20

Why I Love This Recipe


Ingredients You'll Need

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


Directions

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.


Questions, Comments & Reviews


This sounds so good. I am going to try this one out on my family at Christmas. We always eat peppermint ice cream on those warm Texas Christmas days. The cookies will make it even cooler.


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