Andes Peppermint Crunch Cookies

By Kathleen Kulinski
@Bakernurse

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!!!

Rating:

★★★★★ 2 votes

Serves:

Prep:

15 Min

Cook:

20 Min

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

How to Make Andes Peppermint Crunch Cookies

Step-by-Step

1Preheat oven to 300 degrees.
2Using an electric mixer, cream the butter and sugars until fluffy - about 3 minutes.
3Beat in egg and vanilla extract.
4On low speed, add baking soda, salt and then flour. Mix completely.
5Stir in oats, coconut and 1 cup of baking chips.
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!!