Baked Goods, Cookies, Holidays / Entertaining

Peppermint Crunch Sandwich Cookies

Peppermint Crunch Sandwich Cookies

I impulse shopped Andes Peppermint Crunch Baking Chips at Target a few weeks ago when I was supposed to be picking out my holiday cards. I secretly thought they would be disgusting but I bought them anyway. Well surprise surprise: these baking bits are about as far from awful on the spectrum of delicious as you can get. In fact, I think Neil Patrick Harris himself would go so far as to categorize them as “LEGENDARY.”

I took a trip back to Target last night to search for adorable wrapping paper. While I was there I also scanned all of the holiday aisles to see if they had the peppermint baking chips in stock since I haven’t been able to find them online. They didn’t have any, but I did pick-up a few boxes of Peppermint Crunch Thins. A quick chop with a chef’s knife and you’ve got the same thing.

These cookies are based on the recipe that appeared on the back of the package. I simply shaped them into smaller balls and sandwiched them together with a little icing. The coconut, pecans, and oats give the cookies a great texture and the peppermint is the perfect level of not too sweet mintyness. The smell that emanates from the oven while these cookies are baking can only be described as quintessentially Christmas. So what are you waiting for?! I think it’s time to take an impromptu lunch hour trip to Target.


Peppermint Crunch Sandwich Cookies (Loosely adapted from the Andes Candies website)

2 sticks (1/2 Lb.) unsalted butter, softened
1 cup dark brown sugar, packed
1/3 cup granulated sugar
1 large egg
2 tsp. vanilla extract
1/2 tsp. baking soda
1/2 tsp. salt
1 3/4 cups all-purpose flour
1 cup old fashioned rolled oats
1 cup sweetened grated coconut
1 1/4 cups coarsely chopped pecans, toasted
1 1/2 cups Andes Peppermint Crunch Baking Chips

1/4 cup unsalted butter, at room temperature
3/4 cup powdered sugar
1 teaspoon vanilla extract

Preheat oven to 300° F.

Using an electric mixer, cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes).

Beat in egg and vanilla extract.

On low speed, add baking soda, salt and then flour. Mix completely.

Stir in oats, coconut, 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 sheets two inches apart. Press lightly. Note: I used a small cookie scoop to shape the dough.

Bake for 20 minutes for large cookies or 12-15 mins. for small cookies Do not over bake.

They get crunchy on the outside but remain soft inside. Remove from cookie sheet and let cool.

In a medium bowl, use a hand held mixer to beat the butter, powdered sugar, and vanilla together until smooth.

Turn half of the cooled cookies bottom side up, and use a thin metal spatula to spread a rounded teaspoon of filling evenly over each one. Place the remaining cookies right side up on the filing, and press gently.