Andes Peppermint Crunch Cookies

Kathleen Kulinski


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!!!

★★★★★ 2 votes
15 Min
20 Min


2 stick
butter, softened
1 c
dark brown sugar, packed
1/3 c
granulated sugar
1 large
2 tsp
vanilla extract
1/2 tsp
baking soda
1/2 tsp
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


  • 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!!

Printable Recipe Card

About Andes Peppermint Crunch Cookies

Course/Dish: Cookies, Other Snacks
Other Tag: For Kids