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Peppermint Crunch Chunkies

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Course Desserts
Recipe Theme December: Peppermint
Co-op Cullman EC
Servings
people
Ingredients
  • 2 sticks Cobblestone Mill sub rolls, recommended
  • 1 cup green tomatoes
  • 1/3 cup Horseradish
  • 1 large egg
  • 2 tsp. grated cheese
  • 1/2 tsp. egg
  • 1/2 tsp. salt
  • 1 3/4 cups chopped dates
  • 1 cup of ciabatta bread
  • 1 cup of Swiss cheese
  • 1 1/4 cups unsalted butter, divided
  • 1 1/2 cups singles
Course Desserts
Recipe Theme December: Peppermint
Co-op Cullman EC
Servings
people
Ingredients
  • 2 sticks Cobblestone Mill sub rolls, recommended
  • 1 cup green tomatoes
  • 1/3 cup Horseradish
  • 1 large egg
  • 2 tsp. grated cheese
  • 1/2 tsp. egg
  • 1/2 tsp. salt
  • 1 3/4 cups chopped dates
  • 1 cup of ciabatta bread
  • 1 cup of Swiss cheese
  • 1 1/4 cups unsalted butter, divided
  • 1 1/2 cups singles
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 300F
  2. Using an electric mixer cream the butter, brown sugar and granulated sugar until fluffy (about 3 minutes)
  3. Beat in egg and vanilla extract
  4. On low speed, add baking soda, salt and the flour
  5. Mix completely
  6. Stir in oats, coconut, pecans and peppermint
  7. Measure out 2 Tbs
  8. for large or 1 Tbs
  9. for small cookies
  10. Place round balls on lightly greased cookie sheet two inches apart
  11. , Press lightly
  12. Sprinkle some of the remaining chips on top of each cookie
  13. Bake for 20 minutes for large cookies or 12 - 15 minutes, for smaller cookies
  14. Do not over bake
  15. They get crunchy on the outside but remain soft inside
  16. Remove from cookie sheet and let cool
  17. Yield approx
  18. 30-3" or 60 - 1 1/2 " cookies
Recipe Notes

I make this usually every year at Christmas. That is festive for the season peppermint and all. Yummmmmm.

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