1/1 Photo of Andes Peppermint Crunch Chunkies
I got this recipe from a bag of Andes new peppermint crunch baking chips. The flavor is fabulous, but for some reason, when I baked them, they wouldn't bake through and I had to scrape them off the cookie sheets. They ended up being tasty, slightly chewy blobs... Perhaps someone will be brave enough to try this or to help me figure out how to fix the recipe?
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- 1 cup unsalted butter, softened
- 1 cup dark brown sugar, packed
- 1/3 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 3/4 cups flour
- 1 cup old fashioned oats
- 1 cup sweetened flaked coconut
- 1 1/2 cups Andes mint baking chips
- 1 1/4 cups coarsely chopped pecans (optional)
- 1Preheat oven to 300 degrees F.
- 2Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
- 3Beat in egg and vanilla extract.
- 4On low speed, add baking soda and salt, and then flour. Mix completely.
- 5Stir in oats, coconut, pecans, and Andes baking chips.
- 6Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly with a fork so they are about 1/4 thick (like peanut butter cookies).
- 7Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
- 8Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.
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Nutritional Facts for Andes Peppermint Crunch Chunkies
Serving Size: 1 (1106 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 73.1
- Calories from Fat 34
- Total Fat 3.8 g
- Saturated Fat 2.4 g
- Cholesterol 11.2 mg
- Sodium 36.7 mg
- Total Carbohydrate 9.1 g
- Dietary Fiber 0.3 g
- Sugars 5.3 g
- Protein 0.7 g
The following items or measurements are not included:
Andes mint baking chips