Andes Peppermint Crunch Chunkies 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
ANDRES PEPPERMINT CRUNCH CHUNKIES
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, salt and then flour. Mix completely. Stir in oats, coconut, pecans, and Andes Peppermint Crunch Crunch Baking Chips. Measure out 2 tablespoons for large or 1 tablesppon 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.
ANDES PEPPERMINT CRUNCH CHUNKIES
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.
PEPPERMINT BARK CRUNCH
I had a bag of Andes peppermint crunch baking chips so I thought it would be fun to make peppermint bark with. I hope you enjoy this as much as I do. cooking time is chill time.
Provided by Bay Laurel
Categories Candy
Time 35m
Yield 1 cookie sheet, 6 serving(s)
Number Of Ingredients 3
Steps:
- pour both bags of chips in microwave safe bowl.
- microwave,stirring after each minute.until thouroughly melted,approx. 3 minutes.
- when melted, stir in crushed candy canes.
- Line cookie sheet with wax paper.
- spread mixture onto cookie sheet.
- chill in refridgerator until firm.
- Break into pieces and serve.
Nutrition Facts : Calories 305.6, Fat 18.2, SaturatedFat 11, Cholesterol 7.9, Sodium 51, Carbohydrate 33.6, Sugar 33.5, Protein 3.3
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