Daily Tidbits

Be Kind. Do Good. Love is a Verb.

Monday, February 29, 2016

Andes Peppermint Crunch Cookies

Printable Recipe

  • 1 cup butter, softened
  • 1 cup brown sugar, packed
  • 1/3 cup granulated sugar
  • 1 egg
  • 2 t. vanilla
  • 1/2 t. baking soda
  • 1 3/4 cup flour
  • 1 cup oatmeal
  • 1 cup grated, sweetened coconut
  • 1 1/4 cup pecans, coarsely chopped
  • 1 package Andes Peppermint Chips
Cooking Directions
  1. Cream the butter and sugars until fluffy (about 3 minutes).
  2. Beat in egg and vanilla.
  3. Add baking soda, salt and flour. Mix completely.
  4. Stir in oats, coconut, nuts and baking chips.
  5. Drop by spoonful onto baking sheet. (2 T. size for large cookies, 1 T. size for small cookies.)
  6. Bake at 325 for 20 minutes for large cookies and 12-15 minutes for small cookies.
  7. Do not overbake. They're crunchy on the outside and soft on the inside.
Holly's Note:
This is the recipe on the back of the Andes Peppermint Chip package. The Doctor loves these because most cookies that have mint in them, also have chocolate in them and since he can't eat chocolate, he's usually out of luck. I hate coconut and I love these cookies. The dough freezes well too. I can only find the Peppermint Chips around Christmas time, so I have to stock up then!

This post was shared at Flashback FridayHappy Holidays Link Party, Tasty Tuesdays, The Gathering Spot, You're Gonna Love It


  1. Ohhhh, where were you when I needed a recipe like this for my Christmas baking? It sounds YUMMMY!

  2. I made these today! Awesome! Thanks for the idea.

  3. Yummy!!! What wonderful recipes! I host a (new) food show; its purpose is to celebrate what children are for. I am looking for moms who have recipes for more joy at home to contribute (or link) to my website. The more moms the better. The show raises money for charities that empower families. Anyway, we begin shooting in the spring. My new blog is iovercookedmyfamily.com. The show is Dishing with Debbie. I'd love to hear from you. Blessings to you.