Best 2 Andres Peppermint Crunch Chunkies Recipes

Indulge in the delightful flavors of Andes Peppermint Crunch Chunkies, a symphony of sweet, minty, and chocolatey goodness. These delectable treats combine the classic taste of Andes Peppermint Crunch candy with a rich, chocolatey cookie base, creating a harmonious balance of flavors that will tantalize your taste buds. Discover the irresistible combination of textures, from the smooth and creamy chocolate to the crisp and crunchy peppermint pieces. With three tempting variations—original, white chocolate, and dark chocolate—this recipe offers a trio of flavor experiences that cater to every chocolate lover's preference. Embark on a culinary journey with Andes Peppermint Crunch Chunkies and elevate your taste buds to new heights of minty chocolatey bliss.

Here are our top 2 tried and tested 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 CRUNCH COOKIES

Andes Peppermint Crunch Cookies image

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

Ingredients

2 stick butter, softened
1 c dark brown sugar, packed
1/3 c granulated sugar
1 large egg
2 tsp vanilla extract
1/2 tsp baking soda
1/2 tsp salt
1 3/4 c all-purpose flour
1 c old fashioned rolled oats
1 c sweetened grated coconut
1 1/2 c andes peppermint crunch baking chips

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!!

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your cookies.
Don't overmix the dough. Overmixing will make the cookies tough.
Chill the dough for at least 30 minutes before baking. This will help the cookies hold their shape.
Bake the cookies at the correct temperature and for the correct amount of time. Underbaked cookies will be soft and gooey, while overbaked cookies will be hard and dry.
Let the cookies cool completely before storing them. This will help them keep their shape and flavor.

Conclusion:

Peppermint Crunch Chunkies are a delicious and festive holiday cookie that is sure to please everyone. They are easy to make and can be made ahead of time, making them a great option for busy holiday bakers. Whether you are looking for a cookie to share with friends and family or a sweet treat to enjoy on your own, Peppermint Crunch Chunkies are the perfect choice.

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