andes peppermint crunch cookies
(2 ratings)
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!!!
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(2 ratings)
yield
24 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For andes peppermint crunch cookies
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2 stickbutter, softened
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1 cdark brown sugar, packed
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1/3 cgranulated sugar
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1 lgegg
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2 tspvanilla extract
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1/2 tspbaking soda
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1/2 tspsalt
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1 3/4 call-purpose flour
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1 cold fashioned rolled oats
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1 csweetened grated coconut
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1 1/2 candes peppermint crunch baking chips
How To Make andes peppermint crunch cookies
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1Preheat oven to 300 degrees.
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2Using an electric mixer, cream the butter and sugars until fluffy - about 3 minutes.
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3Beat in egg and vanilla extract.
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4On low speed, add baking soda, salt and then flour. Mix completely.
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5Stir in oats, coconut and 1 cup of baking chips.
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6Measure 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!!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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