Andes Peppermint Crunch Icebox Cookies 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 ICEBOX COOKIES

ANDES PEPPERMINT ICEBOX COOKIES image

Categories Cookies Egg Dessert Bake Christmas

Number Of Ingredients 11

Ingredients

1 1/2 cups unsalted butter - softened
1 1/4 cups brwon sugar - firmly packed
2 large eggs
1 1/2 tsp. vanilla
3 1/3 cups all-purpose flour
2 1/4 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. cinnamon
1 1/2 cups pecans - finely chopped
2 cups (10 oz.) andes Peppermint Crunch Baking Chips
1/2 cup red decorator sugar

Steps:

Combine butter and sugars in a large bowl and beat with electric mixer until well creamed. Add eggs and vanilla, beating well. Combine flour, baking powder, salt and cinnamon. add dry ingredients to butter mixture, beating at medium speed. Stir in pecans and andres Peppermint Crunch Baking Chips. Cover and chill dough for 1/2 hour. Remove dough from refrigerator and divide dough evenly in two parts. Roll into 2 (12-inch) logs. Wrap in wax paper and freeze until firm. Place red decorator sugar in a shallow plate. Unwrap frozen dough and roll in the sugar. Cover outside of roll evenly with sugar and then slice into 1/4-inch-thick slices. Place slices on easy-release foil lined cookie sheets. Bake cookies at 350 degrees for 11 to 13 minutes or until edges are lightly browned. Let cookies set 2 minutes on cookie sheet and then remove to wire rack and cool completely.

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