I love this fantastic cookie recipe. It has lots of Andes peppermint pieces, coconut, oatmeal, and pecans and it makes up into a really fabulous cookie. I have made it mixing all the pieces into the batch and baking like that, or placing extra peppermint pieces on top before baking. The recipe works either way. It is one marvelous cookie. I highly recommend it for your holiday baking because it is hard to find these chips any other time of the year.
While I have received a lot of my favorite recipes from family and friends over the years, some of my best recipes have actually come from the backs of packages or mixes by those selling the product I purchase. That’s the case with these delicious cookies.
A couple of years ago Andes Mints came out with peppermint- flavored baking chips for recipes and I decided to try them out and this recipe was on the back of the package. Oh, my goodness! These cookies are amazing. Last year I couldn’t find peppermint baking chips in the stores anywhere, but I saw them again this year so I bought 10-12 bags of them so I would have them for Christmas baking and beyond.
Their website has these amazing sounding recipes for ways to use these great tasting chips: Peppermint Crunch Whoopie Pies, Peppermint Crunch Truffles, Double Chocolate Peppermint Cookies, Peppermint Crunch Gooey Squares, Peppermint Crunch Cupcakes, Peppermint Crunch Sandwich Cookies, Peppermint Crunch Crumble Bars, just to name a few! And the pictures of the recipes look even better. I highly recommend you check out the site for more great recipes.
Here’s a platter of these delightful cookies. They are great for office parties or other holiday baking.
Here’s a slightly closer view so you can see the texture.
Here’s a serving.
This close up shows the texture of the cookie.
Here’s what I did.
These are the peppermint baking chips you will need for this recipe. Don’t try to substitute candy canes as that will add way too much sugar and you will have a mess on your hands.
Add softened butter to mixing bowl. I am doubling the recipe so all the ingredients will be twice as much as you need for a single batch.
Add brown sugar and white sugar.
Add eggs.
Add vanilla.
Add kosher salt and baking soda.
Mix all the ingredients together with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens cookies and cakes.
Add oatmeal.
Add coconut.
Add chopped pecans.
Add Andes Peppermint baking chips.
Stir all ingredients together with a wooden spoon.
Roll cookie dough mixture into balls and place on cookie sheets that have been sprayed with cooking spray.
Place some peppermint baking chips in a bowl.
Place baking chips on top of cookie dough balls and press down slightly.
Here all the cookies have extra Andes peppermint baking chips pressed into the tops.
Bake about 12-15 minutes or until lightly browned. The cookies will still be raising but will settle and continue cooking as they cool on the hot cookie sheets.
This cookie will make a great addition to your holiday baking list.
Here’s a close up view.
These cookies are beautiful enough for company, but don’t let that stop you from making them for your own family. You won’t be disappointed. Just be sure not to overcook them.
Here’s one more view of these scrumptious cookies.
Here’s the recipe.
PEPPERMINT CRUNCH CHUNKIES
(Recipe adapted from the package of Andes Peppermint Crunch Baking Chips)
2 sticks (1/2 lb.) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla
½ tsp. baking soda
½ tsp. salt
1 ¾ cups flour
1 cup oats
1 cup coconut
1 ¼ cups chopped pecans
1 ½ cups (10-oz. bag) Andes peppermint Crunch baking chips (divided use)
Preheat oven to 350˚. Using an electric mixer, cream the butter, brown sugar, granulated sugar, egg, vanilla, baking soda, and salt. Mix completely. Stir in flour, oats, coconut, pecans and 1 ½ cups peppermint baking chips. Measure out about a ½ cup to press on tops of cookies. Place round balls on lightly greased cookie sheet two inches apart. Press lightly. Press remaining chips on top of each cookie. Bake about 12-15 minutes. Do not over bake. They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool. Yield: about 4 dozen cookies.
Would you like to try one?
I’ve reserved a couple for you!
Such a wonderful cookie!
Better come get it quickly or they will be all gone!
Here’s a look at the inside of this luscious cookie!
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this post just made me really realize that Christmas is in the air! oh im so excited
Put these on your list of stuff to try! Great recipe. Thanks for stopping by my blog and liking this post.
These look so good!
They are really good. Hope you enjoy them.
Reblogged this on savedollarblog.
Wow – never used peppermint crunch chips – these look GREAT!!!
They are fab! Check out the Andes site too for lots of great ways to use these baking chips. I love using them.
These look delicious!
They certainly are! We love these cookies. Especially me, I love anything with mint or peppermint.
Hello, Christmas! Yum, yum, yum, yum, yum!
It’s hard to believe Thanksgiving and Christmas are around the corner.