Peppermint Crunch Cookies

This Peppermint Crunch cookie recipe was one that I made for the Christmas holiday, and I must say that they were a big hit.  My sister-in-law liked them so much she asked if I would make them for her daughter’s bridal shower in May of the following year.

Peppermint Crunch Cookie Recipe

Peppermint Crunch

2 sticks butter, softened

1 cup packed dark brown sugar

1/3 cup sugar

1 egg

2 tsp. vanilla

½ tea. baking soda

½ tea. salt

1 ¾ cup flour

1 cup old fashioned rolled oats

1 cup coconut

1 cup chopped pecans

1 cup Andes peppermint crunch chips

Preheat oven to 325 F.  Cream butter, brown sugar and sugar until fluffy (about 4 minutes).  Beat in egg and vanilla.   On low speed, add baking soda, salt, and flour.  Mix completely.  Stir in rolled oats, coconut, pecans and Andes peppermint crunch baking chips.

Measure 2 Tbs. for large or 1 tsp. for small cookies.  Fill a soup dish with flour, and keep on coating hands with flour.  Take a teaspoon full of dough and put rounded balls on lightly greased cookie sheets two inches apart.  Bake for 20 minutes for large cookies or 12-14 minutes for small cookies.  DO NOT OVER BAKE.  They get crunchy on the outside but remain soft inside.  Remove from cookie sheets and let cool.

Yield approx. 30 – 3” or 60 – 1 ½” cookies.

(Recipe is from the Andes Peppermint Crunch Baking Chips package)

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