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Andes Peppermint Crunch Chunkies


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  • 2 sticks unsalted butter, softened
  • 1 c. brown sugar, packed
  • 1/3 c. granulated sugar
  • 1 lg. egg
  • 2 tsp. vanilla
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1-3/4 c. all-purpose flour
  • 1 c. old-fashioned oats
  • 1 c. sweetened grated coconut
  • 1-1/2 c. Andes Peppermint Crunch Baking Chips


Servings 60
Adapted from


Step 1

Preheat the oven to 300 degrees F. Using an electric mixer, cream the butter and sugars 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, and Andes Peppermint Crunch Baking Chips.

Form approximately 1-Tbsp. worth of dough into a rounded ball. Place each ball of dough 2-inches apart on a prepared cookie sheet. Press down lightly. Sprinkle some of the remaining chips on top of each cookie if desired. Bake for 10-15 minutes or until just light brown on the edges. Do not overbake. Remove from cookie sheet and let cool on a wire rack.


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