Andes Peppermint Crunch Cookies

Name: Andes Peppermint Crunch Cookies
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 24
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

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 votes5

Serves:

Prep:

15 Min

Cook:

20 Min

Ingredients

Add to Grocery List

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

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