Ingredients for Andes Peppermint Crunch Chunkies
- 1 cup (2 sticks) softened unsalted butter
- ¾ cup packed dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups all-purpose flour
- 1 cup old fashioned rolled oats
- ½ cup sweetened shredded flaked coconut
- 2 cups Andes Peppermint Crunch mint baking chips, plus additional for sprinkling
- ½ cup chopped pecans
- Parchment paper
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How to Make Andes Peppermint Crunch Chunkies
- Preheat oven to 300°F (150°C). Line baking sheets with parchment paper.
- Cream together 1 cup (2 sticks) softened butter, ¾ cup packed brown sugar, and ½ cup granulated sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 teaspoon baking soda and ½ teaspoon salt. Gradually add to the wet ingredients with 2 cups all-purpose flour, mixing on low speed until just combined.
- Stir in 1 cup rolled oats, ½ cup shredded coconut, ½ cup chopped pecans, and 2 cups Andes Peppermint Crunch baking chips.
- For large cookies, scoop 2 tablespoons of dough onto the prepared baking sheets, leaving 2 inches between each cookie. For smaller cookies, use 1 tablespoon of dough.
- Gently press each cookie with a fork to flatten to about ¼ inch thickness.
- Sprinkle additional Andes Peppermint Crunch baking chips on top of each cookie.
- Bake large cookies for 20-22 minutes, or small cookies for 12-15 minutes, or until edges are lightly golden brown. Do not overbake; centers will remain slightly soft.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
21g
Fat
12g
Carbs
3g
