Peppermint Crunch Chunkies
Teresa Ambra
Peppermint Crunch Chunkies are outrageously good! This delicious oatmeal cookie is filled with pecans, coconut and Andes peppermint crunch baking chips. Great for holiday baking including Valentine's Day.
Prep Time 25 minutes mins
Cook Time 15 minutes mins
Total Time 40 minutes mins
Course Cookies, Brownies and Bars, Dessert
Cuisine American
Servings 48
Calories 143 kcal
2 large sheet pans
1 electric mixer
1 large mixing bowl
1 wooden spoon
measuring cups
measuring spoons
1 spatula
2 sticks unsalted butter softened (1 cup) 1 cup dark brown sugar packed 1/3 cup granulated sugar 1 large egg 2 tsp. vanilla extract 1/2 tsp. baking soda 1/2 tsp. sea salt 1 3/4 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods 1 cup old-fashioned oatmeal 1 cup coconut 1 1/4 cups chopped pecans 1 1/2 cups Andes peppermint Crunch baking chips (divided use) 10-oz. bag
Preheat oven to 350˚.
Set aside.
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 peppermint baking chips.
Roll dough into balls and place on greased cookie sheets.
Bake about 12-15 minutes.
Rotate cookie sheets on oven racks every six minutes of baking time.
Do not over bake. They get crunchy on the outside but remain soft inside.
Remove from cookie sheet and let cool.
Recipe adapted from Andes mints.
© Can’t Stay Out of the Kitchen
Calories: 143 kcal Carbohydrates: 15 g Protein: 1 g Fat: 9 g Saturated Fat: 5 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 2 g Trans Fat: 0.2 g Cholesterol: 14 mg Sodium: 42 mg Potassium: 35 mg Fiber: 1 g Sugar: 10 g Vitamin A: 125 IU Vitamin C: 0.1 mg Calcium: 10 mg Iron: 1 mg
Keyword coconut, cookies, dessert, holiday baking, oatmeal cookie, pecans, peppermint