Best Peppermint Crunch Cookies Recipes

PEPPERMINT CRUNCH CHRISTMAS COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour. Divide dough in half; tint 1 portion red and the other green. Wrap each in waxed paper; refrigerate 2 hours or until easy to handle., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 1-1/2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 8-10 minutes or until firm. Remove from pans to wire racks to cool completely., Dip half of each cookie into melted candy coating; allow excess to drip off. Sprinkle with crushed candies. Place on waxed paper; let stand until set.

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!!

DOUBLE CHOCOLATE-PEPPERMINT CRUNCH COOKIES

Steps:

• Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling.
• Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips. Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 1 1/2 inches apart.
• Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely.
• Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes. DO AHEAD: Can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.

PEPPERMINT CRUNCH COOKIES

Steps:

• Heat oven to 350 degrees F. In large bowl, break up cookie dough. Stir or knead in 1/4 cup all-purpose flour until well blended. Shape dough into 36 (1-inch) balls. Bake 10 to 14 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Cool completely, about 5 minutes.
• In small microwavable bowl, microwave vanilla chips and 1 tablespoon vegetable oil uncovered on Medium (50%) 2 to 3 minutes, stirring once halfway through microwaving, until melted. Stir until smooth.
• Dip half of each cookie into melted chips mixture, allowing excess to drip off; place on waxed or parchment paper-lined cookie sheets. Sprinkle each with about 1/2 teaspoon crushed candy. Let stand until set.

CHOCOLATE PEPPERMINT CRUNCH COOKIES

Steps:

• Using a double boiler melt the almond bark.
• Meanwhile, use a food processor to crush the candies or candy canes.* Place the crushed candy onto a plate or shallow bowl.
• Dip the top of each wafer cookie into the almond bark or white chocolate.
• Immediately dip the top of the cookie into the crushed candies.
• Place the cookie on a waxed paper lined baking sheet. Allow to set.
• Store in an air-tight container for several days.
• *If you do not have a food processor, place the candies in a plastic bag and crush with a rolling pin.

ANDES PEPPERMINT CRUNCH CHUNKIE COOKIES

Steps:

• Preheat oven to 300 degrees Using an electric mixer, cream the butter and brown sugar and granulated sugar until fluffy (about 3 min.) Beat in the egg and vanilla extract On low speed, add baking soda, salt, then flour Mix completely Stir in coconut, oats, pecans, and Andes Peppermint Crunch Baking Chips Measure out 2 Tbs. for large or 1 Tbs. for small cookies. Place round balls on lightly greased cookie sheet 2 inches apart. Press lightly, and then top with additional chips Bake for 20 minutes for large cookies or 14 minutes for small cookies. Do not overbake. They will get crunchy on the outside and remain soft in the inside. Remove from cookie sheet and let cool thoroughly. Yield approx. 50 small cookies.

DOUBLE CHOCOLATE-PEPPERMINT CRUNCH COOKIES

Steps:

• Preheat oven to 375°F. Line 2 large rimmed baking sheets with parchment paper. Stir 2 cups chocolate chips in medium metal bowl set over saucepan of simmering water until melted and smooth. Measure 2/3 cup melted chocolate; transfer to small metal bowl and reserve for drizzling. Whisk flour, cocoa powder, baking powder, espresso powder, and salt in medium bowl. Using electric mixer, beat butter in large bowl until creamy. Add sugar and both extracts; beat until smooth. Add eggs; beat to blend. Beat in melted chocolate from medium bowl. Add dry ingredients; beat just to blend. Stir in remaining 1/2 cup chocolate chips. Measure 1 level tablespoonful dough; roll dough between palms to form ball. Place on prepared baking sheet. Repeat with remaining dough, spacing cookies 11/2 inches apart. Bake cookies until cracked all over and tester inserted into center comes out with large moist crumbs attached, 8 to 9 minutes. Cool cookies on baking sheet 5 minutes. Transfer cookies on parchment paper to racks to cool completely. Rewarm reserved 2/3 cup chocolate over small saucepan of simmering water. Using fork, drizzle chocolate over cookies. Sprinkle crushed candy canes over, arranging some pieces with red parts showing. Chill just until chocolate sets, about 20 minutes. DO AHEAD Can be made 3 weeks ahead. Store airtight in freezer. Bring to room temperature before serving.

ANDES DOUBLE CHOCOLATE PEPPERMINT CRUNCH COOKIES

Steps:

• Preheat oven to 350° F.
• In a small saucepan melt butter with coffee granules over low heat until granules are completely dissolved. Remove pan from heat and let cool to about room temperature.
• Sift together flour, cocoa, baking soda and salt in a medium bowl and set aside. Beat butter mixture, sugar, brown sugar and vanilla in a a large bowl. Beat at medium speed with an electric mixer until creamy. Beat in eggs. Gradually beat in the flour mixture 1/3 at a time, beating at low speed just until blended. Stir in Andes Peppermint Crunch Baking Chips, chocolate chunks and nuts.
• Drop rounded tablespoons of dough 2 inches apart onto an ungreased or parchment lined baking sheet. Bake for 10-12 minutes. Let rest on baking sheet for 1 minute then transfer to wire racks to cool completely.
• Yield:
• Make approximately 4 dozen cookies.

OREO PEPPERMINT CRUNCH COOKIES

Steps:

• Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes. Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter. Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 36 cookies. Read more at http://insidebrucrewlife.com/2013/12/oreo-peppermint-crunch-cookies/#GerADi4eVvWpG7Hd.99

ANDES PEPPERMINT CRUNCH ICEBOX COOKIES

Steps:

• Combine butter and sugars in a large bowl and beat with an electric mixer until well creamed. Add eggs and vanilla, beating well. Combine flour, baking powder, salt and cinnamon. Add dry ingredients to butter mixture, beating at medium speed. Stir in pecans and Andes Peppermint Crunch Baking Chips. Cover and chill dough for 1/2 hour.
• Remove dough from refrigerator and divide dough evenly in two parts. Roll into 2 (12-inch) logs. Wrap in wax paper and freeze until firm.
• Place red decorator sugar in a shallow plate. Unwrap frozen dough and roll in the sugar.
• Cover outside of roll evenly with sugar and then slice into 1/4-inch-thick slices. Place slices on easy-release foil lined cookie sheets.
• Bake cookies at 350° degrees for 11 to 13 minutes or until edges are lightly browned. Let cookies set 2 minutes on cookie sheet and then remove to wire rack and cool completely.

PEPPERMINT CRUNCH COOKIES

Steps:

• Preheat oven to 300 F Line a cookie sheet with parchment paper. Microwave your butter for about 30 seconds if it is not room temperature. Using an electric mixer cream the butter and sugars together until fluffy. Scrape the sides of the bowl, add the egg and vanilla. Mix until well incorporated. On low speed add the baking soda, salt and then the flour. Stir in oats, coconut, pecans and baking chips until thoroughly incorporated. Roll about 2.5 tablespoons of dough into balls and set on cookie sheet at least two inches apart from one another. Bake for approximately 15 minutes or until the cookies have set up nicely and are starting to turn light brown on the edges. Let cool on cookie sheet for 5 minutes, then transfer to wire rack. Store in a sealed container for up to 5 days or in the freezer for up to 6 months.

OREO PEPPERMINT CRUNCH COOKIES RECIPE - (4.1/5)

Steps:

• Instructions Combine the cake mix, melted butter, egg, and extracts. Beat until a soft dough forms. Add the cream cheese and beat in gently until combined. Stir in the peppermint crunch pieces and chocolate chips first. Then gently stir in the cookie pieces by hand being careful not to break up the cookie more. Refrigerate dough for at least 30 minutes. Roll the dough into 36 balls. Bake on a cookie sheet at 350 degrees for 9 minutes. Do not over bake. The cookies will be very soft and look undone. Let them sit on the hot cookie sheet for 2 minutes, then gently remove them with a spatula to a piece of wax paper on the counter. Very gently tap the tops of the cookies with the bottom of the spatula to even out the tops. Let them sit until completely cool. Store in a sealed container. Makes 36 cookies. Read more at http://insidebrucrewlife.com/2013/12/oreo-peppermint-crunch-cookies/#l8C8Xuy83mIX8MF9.99