WebAfter 20 minutes, heat up the white chocolate chips until melted. Whisk in the peppermint extract and pour into the pan, on top of the cooling chocolate. Carefully …
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WebPreheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line with parchment paper. Beat butter and sugar together in a large bowl with …
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WebInstructions. In a large bowl, cream the butter, oil and sugars until well combined. Add the eggs, one at a time, beating until fluffy. Next, in a separate bowl add …
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Web1 tsp peppermint extract red or pink food coloring 3/4 cup Andes peppermint baking chips additional powdered sugar for coating Instructions Beat butter …
How to make. STEP 1. Heat oven to 350°F. Line cookie sheets with parchment paper; set aside. STEP 2. Combine 3/4 cup sugar, butter, egg, vanilla and peppermint flavoring in bowl; beat at medium speed, scraping bowl often, until creamy. Add flour, cream of tartar, baking soda and salt; beat at low speed until well mixed.
Instructions Combine flour and sugar in a large bowl. Use a pastry blender to cut in butter. Stir in extract, food coloring, and Andes peppermint crunch chips. Use your hands to knead the dough until it comes together and forms a ball. Shape dough into a log about two inches in a diameter and wrap in plastic wrap. Preheat oven to 325F.
Stir in oats, coconut, pecans, and Andes baking chips. Measure out 2 tablespoons for large or 1 tablespoons for small cookies. Place on lightly greased cookie sheet two inches apart. Press lightly with a fork so they are about 1/4 thick (like peanut butter cookies). Sprinkle some of the remaining chips (from the 10 oz. bag) on top of each cookie.
It is basically a chocolate chip cookie dough with some chopped up Andes Mints mixed in. I added a bunch of chopped dark chocolate for good measure. They are so easy to make and are truly one of the most perfect cookies for your Christmas tray! Everyone loves these!