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
Powered by Recipage