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Peppermint Crunch Chunkies | Can't Stay Out of the Kitchen | these lovely oatmeal #cookies are filled with #coconut & #Andes #peppermint baking chips. They make an unbelievably heavenly #Christmas #dessert.

Peppermint Crunch Chunkies

Teresa Ambra
Delicious oatmeal cookie filled with pecans, coconut and Andes peppermint crunch baking chips. Great for holiday baking including Valentine's Day.
5 from 5 votes
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Cookies, Brownies and Bars
Cuisine American
Servings 48

Ingredients
  

  • 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

Instructions
 

  • 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.
  • Do not over bake. They get crunchy on the outside but remain soft inside.
  • Remove from cookie sheet and let cool.

Notes

Recipe adapted from Andes mints.
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