Have you seen these little candies in your area? Andes Peppermint Crunch. They are awesome! They look like crushed up candy canes but they aren't. Far from it. They are creamy like chocolate but taste like peppermint. I love them. I first discovered them a few years ago and of course it was love at first sight. (Am I pathetic, or what?!) We use them to make our famous (at my work, at least) White Chocolate Peppermint Fudge.
This recipe came from the back of the bag so I have to thank the Andes company for this delicious cookie!
I'm not sure if it's the coconut or the peppermint or a combination of the two, but these cookies really are wonderful. Definitely a new taste and one I have made every Christmas since finding these chips.
Andes Peppermint Crunch Chunkies
Source: The Andes Peppermint Crunch Bag
* 2 sticks unsalted butter, softed
* 1 cup dark brown sugar, packed
* 1/3 cup sugar
* 1 large egg
* 2 tsp. vanilla
* 1/2 sp. baking soda
* 1/2 tsp. salt
* 1 3/4 cup flour
* 1 cup old fashioned rolled oats
* 1 cup sweetened grated coconut
* 1 1/4 cups coarsely chopped pecans (we leave these out)
* 1 1/2 cups Andes Peppermint Crunch Baking Chips
Preheat oven to 300 degrees.
In a mixing bowl, combine butter, brown sugar and granulated sugar until fluffy (about 3 minutes.) Beat in egg and vanilla. Add baking soda, salt and flour and mix thoroughly. Stir in oats, coconut, pecans and Andes Peppermint Crunch Baking Chips.
Scoop cookie dough on lightly greased cookie sheet two inches apart. Press lightly. (I like my cookies "fatter" so I didn't squish them down.
Sprinkle some of the remaining chips on top of each cookie.
Bake for 12 - 15 minutes (for smaller cookies. 20 minutes for larger cookies.) Do not over bake! They get crunchy on the outside but stay soft and chewy on the inside.
Remove from cookie sheet and let cool.
They are delicious. The mint and coconut and oatmeal all together is an amazing combination. I make them every year. My kids love them!
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