Best 3 Andes Peppermint Crunch Cookies Recipes
Indulge in a delectable journey with Andes® Peppermint Crunch Cookies, a symphony of flavors that will transport your taste buds to a realm of pure bliss. These cookies are a harmonious blend of sweet and minty notes, with a satisfying crunch that adds a delightful textural contrast. Baked with a generous amount of Andes® Peppermint Crunch baking chips, each bite offers a burst of refreshing peppermint flavor, perfectly balanced by the richness of the cookie dough. This irresistible treat is perfect for any occasion, whether you're hosting a festive holiday gathering or simply craving a sweet pick-me-up. Don't miss out on this culinary delight - dive into the recipes within this article and experience the magic of Andes® Peppermint Crunch Cookies for yourself.
Other than the classic Andes® Peppermint Crunch Cookies, this article also features two additional variations that are sure to tantalize your taste buds. The Andes® Peppermint Crunch Blossoms are a delightful take on the traditional peanut butter blossom cookie, filled with a luscious Andes® Peppermint Crunch filling and coated in powdered sugar. For those who prefer a gluten-free option, the Andes® Peppermint Crunch Gluten-Free Cookies offer a guilt-free indulgence without compromising on flavor. With three tempting recipes to choose from, you'll find the perfect Andes® Peppermint Crunch Cookie to satisfy your cravings and create lasting memories.
ANDES PEPPERMINT CRUNCH COOKIES
I got the ingredients for these in an antique mason jar from a co-worker for Christmas along with a recipe - I changed the recipe a little - added some coconut - and loved them!!!
Provided by Kathleen Kulinski
Categories Other Snacks
Time 35m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 300 degrees.
- 2. Using an electric mixer, cream the butter and sugars until fluffy - about 3 minutes.
- 3. Beat in egg and vanilla extract.
- 4. On low speed, add baking soda, salt and then flour. Mix completely.
- 5. Stir in oats, coconut and 1 cup of baking chips.
- 6. Measure out 2 tablespoons - form into a ball and place on lightly greased cookie sheet, 2 inches apart. Press lightly and sprinkle with some of the remaining chips. Bake for 20 minutes. Let cool on pan for 2 minutes, then remove to wire rack. these are also good drizzled with dark chocolate!!
PEPPERMINT CRUNCH CHRISTMAS COOKIES
Several years ago, I took a basic shortbread recipe and turned it into a much more festive Christmas cookie. These gems are now a family favorite and are among the best Christmas cookies of the holiday season. -Heather Carter, Wasilla, Alaska
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-1/2 dozen.
Number Of Ingredients 8
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour. Divide dough in half; tint 1 portion red and the other green. Wrap each in waxed paper; refrigerate 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely., Dip half of each cookie into melted candy coating; allow excess to drip off. Sprinkle with crushed candies. Place on waxed paper; let stand until set.
Nutrition Facts : Calories 107 calories, Fat 6g fat (4g saturated fat), Cholesterol 11mg cholesterol, Sodium 32mg sodium, Carbohydrate 13g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
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
Tips:
- For a richer flavor, use Ghirardelli Andes Mints.
- Be sure to chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
- To make sure the cookies are evenly baked, rotate the baking sheet halfway through the baking time.
- Let the cookies cool completely before storing them in an airtight container. This will help them stay fresh and delicious.
Conclusion:
These Andes Peppermint Crunch Cookies are a delicious and festive treat that are perfect for any occasion. They are easy to make and can be enjoyed by people of all ages. So next time you are looking for a sweet and minty treat, be sure to give these cookies a try!
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