Andes Peppermint Crunch Cookie Dough Truffle Bars Recipes
ANDES PEPPERMINT CRUNCH COOKIES
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!!!
Provided by Kathleen Kulinski
Categories Other Snacks
Time 35m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 300 degrees.
- 2. Using an electric mixer, cream the butter and sugars until fluffy - about 3 minutes.
- 3. Beat in egg and vanilla extract.
- 4. On low speed, add baking soda, salt and then flour. Mix completely.
- 5. Stir in oats, coconut and 1 cup of baking chips.
- 6. Measure 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!!
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?
Provided by coconutcream
Categories Drop Cookies
Time 40m
Yield 60 small cookies
Number Of Ingredients 12
Steps:
- Preheat oven to 300 degrees F.
- Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
- Beat in egg and vanilla extract.
- On low speed, add baking soda and salt, and then flour. Mix completely.
- Stir in oats, coconut, pecans, and Andes baking chips.
- Measure 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).
- Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
- Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.
Nutrition Facts : Calories 73.1, Fat 3.8, SaturatedFat 2.5, Cholesterol 11.2, Sodium 36.7, Carbohydrate 9.2, Fiber 0.3, Sugar 5.4, Protein 0.7
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