6+ Homemade Recipes with Andes Peppermint Crunch Baking Chips That Will Delight Your Holiday Baking!
As the holiday season approaches, the aroma of baking fills the air, making it the perfect time to whip up some delicious treats. If you’re a fan of minty flavors and festive sweets, you’re in for a treat. Let’s explore some delightful recipes that incorporate Andes Peppermint Crunch Baking Chips, adding a festive twist to your holiday baking!
Rating: 4.3. Ingredients: Andes peppermint crunch, brown sugar, unsweetened cocoa powder, peppermint extract, eggs Total Time: 19 min.
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Imagine sinking your teeth into a soft, chewy cookie that bursts with rich chocolate flavor and the refreshing taste of peppermint. These Chocolate Peppermint Crunch Cookies blend the comforting taste of chocolate with the delightful crunch of Andes chips, creating a perfect holiday treat. What makes them special is the way the melted chips create a gooey center that’s simply irresistible!
Ingredients:
1 cup unsalted butter, softened
1 cup granulated sugar
1 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
¾ cup cocoa powder
1 teaspoon baking soda
½ teaspoon salt
1 cup Andes Peppermint Crunch Baking Chips
Instructions:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until fluffy.
Add in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In another bowl, whisk together the flour, cocoa powder, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the Andes Peppermint Crunch Baking Chips until evenly distributed.
Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Rating: 4.9. Ingredients: White chocolate, coconut oil, candy canes, peppermint extract, bittersweet chocolate Total Time: 1 hr 45 min.
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This Minty Chocolate Bark is a festive treat that’s as beautiful as it is delicious. Layered with creamy chocolate and sprinkled with Andes Peppermint Crunch, it’s perfect for sharing during holiday gatherings. The best part? It’s so easy to make that you can whip it up in no time, making it a popular choice for last-minute gifts!
Ingredients:
2 cups semi-sweet chocolate chips
1 cup white chocolate chips
1 cup Andes Peppermint Crunch Baking Chips
1 teaspoon peppermint extract (optional)
Instructions:
Line a baking sheet with parchment paper and set aside.
Melt the semi-sweet chocolate chips in a microwave-safe bowl in 30-second intervals, stirring in between until smooth.
Pour the melted chocolate onto the prepared baking sheet, spreading it out into a thin, even layer.
If desired, mix in the peppermint extract for an extra minty kick.
Next, melt the white chocolate chips in the same manner, then drizzle it over the semi-sweet layer.
Use a knife or skewer to swirl the two chocolates together for a marbled effect.
Sprinkle the Andes Peppermint Crunch Baking Chips generously over the top.
Refrigerate the bark for about 30 minutes, or until fully set, then break into pieces and serve!
These Holiday Peppermint Cupcakes are sure to bring a smile to your face with their fluffy texture and festive flavor. Topped with creamy peppermint frosting and sprinkled with Andes Peppermint Crunch, these cupcakes are a delightful addition to any holiday dessert table. Their vibrant colors and minty taste make them a popular choice for celebrations!
Ingredients:
1 ½ cups all-purpose flour
1 cup granulated sugar
½ cup unsalted butter, softened
2 large eggs
½ cup milk
1 ½ teaspoons baking powder
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
1 cup Andes Peppermint Crunch Baking Chips
For the frosting:
1 cup unsalted butter, softened
4 cups powdered sugar
2 tablespoons heavy cream
1 teaspoon peppermint extract
Additional Andes Peppermint Crunch for topping
Instructions:
Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.
In a large bowl, cream together the butter and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition, then stir in the milk, vanilla, and peppermint extracts.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Fold in the Andes Peppermint Crunch Baking Chips.
Divide the batter evenly among the cupcake liners, filling them about 2/3 full.
Bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean.
Let the cupcakes cool completely before frosting.
For the frosting, beat the softened butter until creamy, then gradually add the powdered sugar, heavy cream, and peppermint extract until smooth and fluffy.
Pipe or spread the frosting onto the cooled cupcakes and sprinkle with additional Andes Peppermint Crunch for a festive touch!
Indulge in the rich, fudgy goodness of these Andes Peppermint Crunch Brownies, a decadent treat that’s perfect for chocolate lovers. The brownies are dense and chocolatey, with a delightful crunch from the Andes chips that adds a refreshing minty flavor. They’re a popular choice at holiday parties, and trust me, they won’t last long on the dessert table!
Ingredients:
1 cup unsalted butter
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 cup all-purpose flour
1 cup cocoa powder
½ teaspoon salt
1 cup Andes Peppermint Crunch Baking Chips
Instructions:
Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
In a medium saucepan, melt the butter over low heat, then remove from heat and stir in the sugar until well combined.
Add the eggs one at a time, mixing well after each addition, followed by the vanilla extract.
In a separate bowl, whisk together the flour, cocoa powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the Andes Peppermint Crunch Baking Chips.
Pour the brownie batter into the prepared baking pan and spread evenly.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
Let the brownies cool in the pan before cutting them into squares and serving.
