Andes Peppermint Crunch Chunkies Recipe

Name: Andes Peppermint Crunch Chunkies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup unsalted butter, softened; 1 cup dark brown sugar, packed; 1/3 cup granulated sugar; 1 large egg; 2 teaspoons vanilla extract; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 3/4 cups flour; 1 cup old fashioned oats; 1 cup sweetened flaked coconut; 1 1/2 cups Andes mint baking chips; 1 1/4 cups coarsely chopped pecans (optional)

Servings: persons

1 cup unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups flour
1 cup old fashioned oats
1 cup sweetened flaked coconut
1 1/2 cups Andes mint baking chips
1 1/4 cups coarsely chopped pecans (optional)

1
Preheat oven to 300 degrees F.
2
Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
3
Beat in egg and vanilla extract.
4
On low speed, add baking soda and salt, and then flour. Mix completely.
5
Stir in oats, coconut, pecans, and Andes baking chips.
6
Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly with a fork so they are about 1/4 thick (like peanut butter cookies).
7
Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
8
Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.

1237

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup unsalted butter, softened, 1 cup dark brown sugar, packed, 1/3 cup granulated sugar, 1 large egg, and more.

Yes, Andes Peppermint Crunch Chunkies falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Andes Peppermint Crunch Chunkies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions