Andes Peppermint Crunch Icebox Cookies Recipes

ANDES PEPPERMINT CRUNCH CHUNKIES

Steps:

• Preheat oven to 300 degrees F.
• Using an electric mixer, cream the butter, brown sugar, and granulated sugar until fluffy (about 3 minutes).
• Beat in egg and vanilla extract.
• On low speed, add baking soda and salt, and then flour. Mix completely.
• Stir in oats, coconut, pecans, and Andes baking chips.
• 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).
• Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
• Bake for 20 minutes for large cookies or 12-15 minutes for small. Do not overbake.

ANDES PEPPERMINT CRUNCH COOKIES

Steps:

• 1. Preheat oven to 300 degrees.
• 2. Using an electric mixer, cream the butter and sugars until fluffy - about 3 minutes.
• 3. Beat in egg and vanilla extract.
• 4. On low speed, add baking soda, salt and then flour. Mix completely.
• 5. Stir in oats, coconut and 1 cup of baking chips.
• 6. Measure out 2 tablespoons - form into a ball and place on lightly greased cookie sheet, 2 inches apart. Press lightly and sprinkle with some of the remaining chips. Bake for 20 minutes. Let cool on pan for 2 minutes, then remove to wire rack. these are also good drizzled with dark chocolate!!