Andes Peppermint baking chips Created by Diane
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. In a microwave-safe bowl, melt the butter. Add the sugar and stir until well combined. In a separate bowl, beat the eggs and vanilla extract. Gradually add the egg mixture to the butter and sugar mixture, stirring until incorporated.
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Add the butter, brown sugar, and granulated sugar to a large mixing bowl. Beat with a hand mixer on medium until creamed. Add in the eggs and vanilla extract and beat until incorporated. Add in the flour, baking soda, and salt.
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Using an electric mixer, cream the butter, brown sugar, and granulated sugar. Beat in the egg and vanilla extract. On low speed, add baking soda, salt and flour. Mix completely. Stir in oats, coconut, and peppermint chips. Measure 1-2 Tablespoons (depending on how big you want them) of dough and place round balls on a cookie sheet, 2 inches apart.
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Stir in the Andes Peppermint Crunch Baking Chips and chocolate chips. Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are golden brown.
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Pour baking chips into a medium-sized microwave-safe glass bowl. Melt chips at 50% power in 30 second increments, stirring well each time until baking chips become smooth. Place a handful of wafers into melted mixture and stir until coated. Place cookies onto parchment lined baking sheet 1 inch apart from each other.
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Portion the cookie dough on the prepared baking sheet and space about 2 inches apart. Dot the top of each cookie with a couple extra chocolate chips and/or Andes mint pieces, if desired. Cover the cookie dough and refrigerate for at least 2 hours, up to 3 days.
Andes peppermint crunch baking chips Dishin & Dishes
November 27, 2012. The bright red packaging of Andes Peppermint Crunch Baking Chips definitely caught my eye on the baking aisle last time I was stocking up at the store. The chips are a seasonal item, just around for the Christmas holiday season. They're creamy faux white chocolate chips that have a festive read and white look and a minty.
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How To Make andes peppermint crunch cookies. Preheat oven to 300 degrees. Using an electric mixer, cream the butter and sugars 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 and 1 cup of baking chips. Measure out 2 tablespoons - form into.
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1/3 cup granulated sugar (to roll the cookies in) Combine butter, oil, sugar, confectioners' sugar, eggs, baking soda, cream of tartar, salt and vanilla in a bowl. Mix with an electric mixer until creamy and smooth. Stir in flour and peppermint baking pieces with a wooden spoon until well combined.
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directions. Preheat oven to 300 degrees 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 and salt, and then flour. Mix completely. Stir in oats, coconut, pecans, and Andes baking chips.
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Add dry pudding mix and stir until mixture becomes thick and creamy. Add sugar, 1 cup at a time, stirring after each addition until well blended. Add candies to fudge and stir quickly (don't overstir or candy color will bleed out onto fudge). Press onto bottom of prepared pan with back of spatula.
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Set aside. In a large mixing bowl, cream together the butter and sugars until light and fluffy. Add eggs and vanilla and mix until well combined. Stir in flour mixture until just combined. Mix in Peppermint Crunch chips and white chocolate chips. Using a medium cookie scoop, drop onto prepared baking sheets. Bake for 9-11 minutes.
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1. Prepare a baking sheet lined with parchment paper or waxed paper. 2. In a double boiler pan melt 1 bag of the white chocolate baking chips. 3. Spread the white chocolate on to the already prepared baking sheet. Spread it in a very thin layer and shake the pan until it is completely smooth. 4.
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Preheat the oven to 350 degrees F. Line two baking sheets. Beat butter. Add sugar and beat again. Beat in egg and vanilla. Measure flour into a bowl. Gently stir baking soda, baking powder, and salt into the flour. Mix the dry ingredients into the dough. Mix in the entire bag of Andes Peppermint Crunch Baking Chips.
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Whisk together flour, cocoa, baking soda and salt. Set aside. Cream sugars and butter together until light and fluffy. Add in egg, vanilla and water and beat until well blended. Gradually stir in dry ingredients. Fold in baking chips. Refrigerate dough for 1 hour. Preheat oven to 375 degrees.
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Gradually add flour and mix on low until combined. Add Andes baking chips and continue mixing on low until fully combined. On wax paper or parchment paper, form into a 12- to 14-inch log and freeze at least 30 minutes or until firm. When ready to bake, preheat oven to 350°F.