Introduction

These Andes Peppermint Crunch Crescents are a festive and delightful treat, perfect for the holiday season. Buttery and tender with a refreshing peppermint crunch, they’re sure to impress your family and friends. Plus, the peppermint chips and powdered sugar give them a snowy, magical look.

Five crescent-shaped cookies dusted with white powder are placed on a white plate, each cookie decorated with smooth white icing drizzled on top in wavy lines. Small bright red pieces are sprinkled across the icing, adding a pop of color. The plate is set on a white marbled surface with a red cloth and a fabric with red, green, and white plaid patterns nearby. The overall look is festive and inviting. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
3 2/3 cups powdered sugar, divided
2 ½ cups all-purpose flour, sifted
1/8 teaspoon salt
2 cups (1 – 10 oz. package) Andes Peppermint Crunch Baking Chips, divided
3 tablespoons milk or water

Instructions

Step 1: Preheat the oven to 325 degrees Fahrenheit.
Step 2: Beat the softened butter with an electric mixer until creamy. Add 2/3 cup of powdered sugar and the salt, then beat well to combine.
Step 3: Gradually add the sifted flour to the butter mixture, a little at a time, beating on low speed just until blended after each addition. The dough will be very crumbly at this stage.
Step 4: Fold in 1 cup (5 oz.) of the Andes Peppermint Crunch Baking Chips. Press the dough together, then divide it into three portions. Cover and chill for at least 4 hours or overnight.
Step 5: Working with one portion of dough at a time, divide it into 12 even pieces. Shape each piece into a 2-inch roll, then curve the ends to form a crescent. Place them about 2 inches apart on a lightly greased baking sheet.
Step 6: Bake the cookies at 325 degrees for 18 minutes or until they are lightly browned. Let the cookies sit on the baking sheet for 1 minute.
Step 7: Carefully roll the warm cookies in 1½ cups of powdered sugar, then move them to a wire rack to cool. Before they are completely cool, roll them again in powdered sugar and return them to the rack to finish cooling.
Step 8: Combine the remaining 1½ cups powdered sugar with 3 tablespoons milk or water, stirring until smooth. Drizzle the icing over a few cookies at a time, sprinkle a few of the remaining baking chips on top, and gently press them in.
Step 9: Allow the icing to set before serving. Store cookies in an airtight container.

Tips & Variations

For a more intense peppermint flavor, add a few drops of peppermint extract to the dough or icing.
Use green and red holiday sprinkles instead of the baking chips for a colorful festive touch.
If the dough is too crumbly to handle, let it sit at room temperature for a few minutes before shaping.
To make the icing thicker, reduce the amount of milk or water used.

Storage

Store the peppermint crunch crescents in an airtight container at room temperature for up to one week. They can also be refrigerated to extend freshness. If iced, allow the icing to fully set before stacking. To reheat, bring cookies to room temperature before serving; avoid microwaving as it may soften the texture.

How to Serve

The image shows two soft, round cookies on a white marbled surface. One cookie is whole and covered in a thick layer of white powdered sugar with a rough texture. The other cookie is cut in half, revealing a soft, light pink inside with small red bits scattered throughout, giving it a crumbly texture. Both cookies have a slightly uneven shape, and some powdered sugar is lightly dusted on the surface around them. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of chocolate chips instead of Andes Peppermint Crunch?

Yes, you can substitute with white chocolate chips or regular peppermint chips, but the distinctive minty crunch of Andes chips adds a unique flavor that’s central to this recipe.

Can I make the dough ahead of time?

Absolutely. The dough benefits from chilling and can be made up to 2 days in advance. Keep it covered tightly in the refrigerator until ready to shape and bake.