I’ve been quite late getting my Christmas recipes up, but I wanted to add these to the mix before it got too much later 🙂 As far as I’m concerned, peppermint season extends through the winter anyway, and these could be great Valentine’s Day cookies because of the colors.
The recipe comes from the back of the Andes Peppermint Crunch Baking Chip bag. This isn’t the first time that I’ve made these cookies. I made them first 2 years ago but couldn’t make them last year as I couldn’t find the chips. I was a little disappointed because we made them a couple of times that first year because we really enjoyed them. The stores always seem to have the chocolate variety, but the peppermint chips seem to be a little harder to find.
Anyway, we were wondering through the grocery store sometime around Thanksgiving and I snatched these up as soon as I saw them. It actually turned out to be a good thing that I had them because I was able to use the chips to try out my new Christmas present from the hubby – a Bright Red KitchenAid!! Getting that as my Christmas gift was a pretty good surprise, and yes, I had to break it in the first night I had it 🙂
So yay for the chips and yay for the KitchenAid. If you can find these around the holidays, I would definately recommend picking up a bag. You may never know when you’ll have to try out a new mixer 🙂
Andes Peppermint Crunch Chunkies
From Andes Peppermint Crunch Baking Chip Bag
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
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.
Yield: approximately 60, 1-1/2″ cookies