Andes Peppermint Crunch Chunkie Cookies Recipes

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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

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

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.

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