Best Andes Peppermint Crunch Chunkie Cookies Recipes

Andes peppermint crunch chunkie cookies are a delectable treat that is perfect for the holiday season. These cookies are made with chunks of Andes peppermint chocolate that add a subtle minty flavor and a satisfying crunch. The recipe for these cookies is quite simple, and they can be baked in no time. In this article, we will discuss everything you need to know about Andes peppermint crunch chunkie cookies recipes.

Ingredients

The ingredients used in Andes peppermint crunch chunkie cookies recipes include:

• 1 cup unsalted butter, softened
• 1 cup brown sugar
• 1 cup white sugar
• 2 eggs
• 1 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup Andes peppermint crunch baking chips

Instructions

Follow these steps for making Andes peppermint crunch chunkie cookies:

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a large bowl, cream together the softened unsalted butter, brown sugar, and white sugar until light and fluffy.
3. Beat in eggs, one at a time, then stir in the vanilla extract.
4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Add the dry ingredients to the creamed mixture and mix well.
6. Stir in the Andes peppermint crunch baking chips until they are evenly distributed throughout the dough.
7. Drop the dough by rounded tablespoonfuls onto a baking sheet lined with parchment paper, spacing them two inches apart.
8. Bake the cookies for 10 to 12 minutes or until they are lightly golden brown around the edges.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Storage

Andes peppermint crunch chunkie cookies can be stored in an airtight container for up to a week at room temperature. For longer storage, they can be frozen for up to 3 months.

Variations

Andes peppermint crunch chunkie cookies can be easily modified to suit individual tastes. Here are some variations that you can try:

Chocolate Chip and Mint Cookies:

Add a cup of semi-sweet chocolate chips to the cookie dough along with the Andes peppermint crunch chips. This will create a classic chocolate chip cookie with a subtle mint flavor.

Double Chocolate Chunkie Cookies:

Add a cup of unsweetened cocoa powder to the dry ingredients and substitute white chocolate chips for half of the Andes peppermint chips. This will create a rich and fudgy chocolate cookie with a hint of mint.

Salted Caramel Chunkie Cookies:

Add a cup of caramel bits to the cookie dough along with the Andes peppermint crunch chips. Sprinkle the cookies with sea salt before baking for a sweet and salty treat.

Conclusion

Andes peppermint crunch chunkie cookies are a festive and tasty dessert option that are perfect for holiday parties or as a treat for yourself. The recipe is simple to make, and the addition of Andes peppermint crunch chocolate chips elevates these cookies to a whole new level. Whether you are baking these cookies for a special occasion or for your family's enjoyment, they are sure to be a hit.

Andes peppermint crunch chunkie cookies are a perfect treat during cold winters. These delicious cookies are not only easy to make, but they are also very versatile. They are perfect to serve as a snack or dessert, and they are an excellent addition to a holiday party. In this article, we provide valuable tips to make the perfect Andes peppermint crunch chunkie cookies.

Ingredients

The key to making Andes peppermint crunch chunkie cookies lies in the ingredients. Make sure you have all the ingredients listed in the recipe before embarking on the baking process. The required ingredients are:

• Unsalted butter, softened
• Brown sugar, packed
• Granulated sugar
• Egg
• All-purpose flour
• Baking soda
• Salt
• Vanilla extract
• Andes peppermint crunch baking chips

Equipment

Having the right equipment is essential for baking Andes peppermint crunch chunkie cookies. Here are some of the essential baking tools you need to make the cookies:

1. Mixing bowls: You need at least 2 mixing bowls- one for wet ingredients and one for dry ingredients. Make sure the bowls are large enough to mix all the ingredients.
2. Measuring cups and spoons: Ensure you have accurate measuring cups and spoons for measuring the ingredients.
3. Mixer: You can use either a stand mixer or a handheld mixer to mix the ingredients. However, a stand mixer is more efficient.
4. Baking sheet: A good quality baking sheet that is sturdy enough and can withstand high temperatures is crucial. A nonstick baking sheet is also an excellent option.
5. Parchment paper: Line your baking sheet with parchment paper to prevent sticking.
6. Cooling rack: A cooling rack is essential for allowing the cookies to cool completely before serving.

Preparation

Before preparing the Andes peppermint crunch chunkie cookies, there are some valuable tips to keep in mind:

1. Softening the butter:

To make the perfect cookie dough, you need to make sure the butter is soft but not melted. When butter is too cold, it will not mix well with the other ingredients resulting in a lumpy and uneven cookie dough. However, if it's too melted or warm, it will not hold its shape during baking. The ideal way to soften butter is to take it out of the refrigerator and leave it on the kitchen counter for about an hour.

2. Measuring the ingredients:

Measuring the ingredients accurately is crucial since any variations can result in a different texture or taste. To measure dry ingredients, use measuring cups that are levelled off. For liquids like vanilla extract and egg, use measuring spoons.

3. Chilling the dough:

Chilling the dough after mixing it helps the cookies hold their shape during baking. To ensure that the cookies are thick, chewy and have a soft texture, chill the Andes peppermint crunch chunkie cookie dough for a few hours or overnight before baking.

4. Adding the Andes peppermint crunch baking chips:

When adding the Andes peppermint crunch baking chips, mix them using a spatula or wooden spoon. Do not overmix, as this will result in the cookies being tough and crunchy.

Baking

Now that you have prepared the Andes peppermint crunch chunkie cookie dough, it's time to bake them. For the best results, follow the below tips:

1. Preheat the oven:

Preheat the oven to 350 °F. This ensures that the oven is hot enough to bake the cookies properly.

2. Line the baking sheet:

Line the baking sheet with parchment paper to prevent sticking. This will also make cleaning up easier.

3. Scoop the dough:

Scoop the dough using a cookie scoop or measuring spoon. This ensures that the cookies are of a uniform size and shape. Roll the dough in your hands to make round balls.

4. Space the cookies:

Space the cookies at least 2 inches apart on the parchment paper. This will prevent the cookies from sticking together when they spread during baking.

5. Bake the cookies:

Bake the cookies for 10-12 minutes or until the edges are lightly golden brown. Be careful not to overbake the cookies as they will turn hard and crunchy.

6. Cool the cookies:

Allow the cookies to cool on the baking sheet for 5 minutes then transfer them to a cooling rack to cool completely. Do not move them while they are hot as they will break apart.

Conclusion

Andes peppermint crunch chunkie cookies are simple yet delicious. Following the tips above will ensure that you make the perfect cookies every time. Remember to use the right ingredients, have the necessary equipment, prepare the dough correctly, and bake them until lightly golden brown. Serve the cookies with milk, hot chocolate, or any warm beverage of your choice. Enjoy!