Andes Peppermint Crunch Cookie. Cream together butter and sugar. Add egg and vanilla. In a separate bowl combine flour, baking soda and baking powder. Add dry ingredients to the mixer. Pour baking chips into the cookie dough and be careful not to over mix. Form small cookie balls onto a baking sheet and bake for 8-10 minutes at 375 degrees.
Roll cookie dough mixture into balls and place on cookie sheets that have been sprayed with cooking spray. Bake about 12-15 minutes or until lightly browned. The cookies will still be raising but will settle and continue cooking as they cool on the hot cookie sheets. Peppermint Crunch Chunkies will make a great addition to your holiday baking list.
It has lots of Andes peppermint pieces, coconut, oatmeal, and pecans and it bakes up into a really fabulous cookie. I have made it mixing all the pieces into the batch and baking like that, or placing extra peppermint pieces on top before baking.