andes peppermint crunch cookies

Name: Andes Peppermint Crunch Cookies
Prep time: 15 min
Cook time: 20 min
Yield: 24
Ingredients: 2 stick(s) butter, softened; 1 cup(s) dark brown sugar, packed; 1/3 cup(s) granulated sugar; 1 large egg; 2 teaspoon(s) vanilla extract; 1/2 teaspoon(s) baking soda; 1/2 teaspoon(s) salt; 1 3/4 cup(s) all-purpose flour; 1 cup(s) old fashioned rolled oats; 1 cup(s) sweetened grated coconut; 1 1/2 cup(s) andes peppermint crunch baking chips

(2 RATINGS)

113 Pinches 3 Photos

Kathleen Kulinski

Sterling, VA

Updated on Feb 2, 2012

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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prep time 15 Min

cook time 20 Min

method ---

yield 24 serving(s)

Ingredients

2 sticks 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 all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 1/2 cups andes peppermint crunch baking chips

How To Make andes peppermint crunch cookies

Step 1

Preheat oven to 300 degrees.

Step 2

Using an electric mixer, cream the butter and sugars until fluffy - about 3 minutes.
Step 3

Beat in egg and vanilla extract.
Step 4

On low speed, add baking soda, salt and then flour. Mix completely.
Step 5

Stir in oats, coconut and 1 cup of baking chips.
Step 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!!
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