These cookies are a result of "chance." Chance that I never knew these cookies existed until my girlfriend, Arminda, had bought supplies to make peppermint bark for my cookie exchange. I gave her a simple grocery list of items - chocolate, white chocolate, and candy canes. She came back with chocolate and Andes baking chips. Totally wrong, but I forgave her - it was an honest mistake. (We still made the peppermint bark.) Luckily for me, she left the bag of "chance" Andes peppermint chips and I discovered a tasty cookie recipe on the back. Score! (Thanks again Arminda!)
I knew I had bake up these cookies because it screamed the holiday season. Plus, it saved me the efforts of looking for another fabulous cookie recipe to add to my twelve days of cookies and treats. These cookies are nice and soft in the middle and crunchy and sweet on the outside. The bits of peppermint are a refreshing change and try to see if your local grocery store or Target carries them. These might only be available during the holiday season, and if you can hurry up and grab a few bags. The sweet mixture of coconut, pecans, and oats give the cookies a balanced nutty texture and the peppermint mints is not too overwhelming. The intoxicating smell that floats from the oven while these cookies are baking is like walking through the Andes mint factories almost like floating on a fluffy marshmallow cloud. Enjoy!
Andes Peppermint Crunch Cookies
Adapted from Tootsie
2 sticks unsalted utter, room temperature
1 cup dark brown sugar, packed
1/3 cup sugar
1 large egg
2 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1 3/4 cups all-purpose flour
1 cup rolled oats
1 cup sweetened coconut flakes
1 1/4 cup pecans, toasted and coarsely chopped
1 1/2 cups Andes peppermint crunch baking chips
Preheat oven to 300 degrees. Line two baking cookie sheets with parchment paper or silpat baking mats.
In the bowl of a stand mixer, cream the butter and sugars until light and fluffy. Slowly add the egg and vanilla extract.
In a small bowl, whisk together the flour, baking soda and flour. Slowly incorporate the dry ingredients to the wet ingredients with the mixer speed on low. In a medium bowl, stir the oats, coconut, pecans, and Andes peppermint crunch baking chips together and add to stand mixer.
Using a small cookie scooper (about 1 heaping tablespoon) scoop the cookie dough and place on the cookie sheet about 1 1/2 inches apart. Press the tops of the cookies lightly.
Bake the small cookies for 15 minutes (if larger size about 2 heaping tablespoons - bake for 20 minutes). Do not over bake. They might look underdone but they will get crunchy on the outside and remain soft inside as they cool. Remove cookies and let cool on wire rack.
Yield: 5 dozen small cookies or 3 dozen large cookies
Day 5: Gingerbread "Army Men" Cookies
Day 4: Chocolate Chip M&M Cookies
Day 3: Shortbread Almond Cookies with Guava
Day 2: Chocolate Toffee Cookies
Day 1: Cookies in a Jar