December 15, 2011

Peppermint Crunch Cookies

I'm not a big fan of candy canes, but my friend made cookies last Christmas with crushed candy cane decorating the tops and they were fantastic.  So when I saw Andes Peppermint Crunch baking chips at the grocery store, I knew I wanted to try making cookies with them this holiday season.

I followed the recipe on the back of the package and I'm really happy with how the cookies turned out.  Chris tried a tiny bite and said "yuck, it tastes like a candy cane."  The peppermint flavor is a bit strong, but I still think these cookies are great. 

If you're unsure about peppermint cookies, you could just use the baking chips to decorate the top of each cookie instead of adding 1 1/2 cups of baking chips to the dough.  That would result in much milder flavor, yet the cookies would still look festive for the holidays :)

Peppermint Crunch Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes per batch

Ingredients (60 cookies)
  • 1 cup butter, softened
  • 1 cup brown sugar, packed
  • 1/3 cup sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon. baking soda
  • 1/2 teaspoon salt
  • 1 3/4 cups all-purpose flour
  • 1 cup rolled oats
  • 1 cup sweetened grated coconut
  • 1 1/4 cups coarsely chopped pecans
  • 1 1/2 cups (10oz package) peppermint baking chips (I used Andes Peppermint Crunch)
  • Preheat oven to 350 degrees.
  • 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, salt and then flour. Mix completely.
  • Stir in oats, coconut, pecans, and peppermint baking chips.
  • Roll 1-inch balls (I used a small cookie scoop to measure the dough), and place on a cookie sheet two inches apart.
  • Press each ball down lightly with your hand, and then sprinkle some of the remaining chips on top of each cookie.
  • Bake for 10-12 minutes until lightly brown being careful not to overbake.
  • Let cookies cool on the pan for 5 minutes. Note: cookies may not look completely cooked, but they will continue to cook on the pan.
Recipe adapted from: Andes
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