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Andes Peppermint Crunch Crescents Recipe

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4.7 from 78 reviews

Delicious Andes Peppermint Crunch Crescents are buttery, tender cookies studded with peppermint baking chips and finished with a sweet powdered sugar coating and festive peppermint icing drizzle. These festive treats combine the rich flavor of Andes Peppermint Crunch Baking Chips with a soft, crumbly crescent cookie dough for a perfect holiday dessert.

Ingredients

Scale

Cookie Dough

  • 1 cup unsalted butter, softened
  • 2/3 cup powdered sugar
  • 2 1/2 cups all-purpose flour, sifted
  • 1/8 teaspoon salt
  • 1 cup (5 oz.) Andes Peppermint Crunch Baking Chips, divided

Coating & Icing

  • 3 cups powdered sugar, divided
  • 3 tablespoons milk or water
  • Remaining 1 cup (5 oz.) Andes Peppermint Crunch Baking Chips

Instructions

  1. Preheat the oven: Set your oven to 325 degrees Fahrenheit to prepare for baking the crescents.
  2. Make the dough: Using an electric mixer, beat the softened butter until creamy. Add 2/3 cup powdered sugar and salt, then beat until well combined. Gradually add the sifted flour a little at a time, mixing on low speed just until blended after each addition; the dough will be crumbly.
  3. Add peppermint chips: Gently fold in 1 cup (5 oz.) of Andes Peppermint Crunch Baking Chips into the dough. Press the dough together, divide into thirds, cover, and chill for 4 hours or overnight to firm up.
  4. Shape crescents: Working with one portion at a time, divide dough into 12 even pieces. Roll each piece into about a 2-inch long roll, then curve the ends to form a crescent shape. Place on a lightly greased baking sheet about 2 inches apart.
  5. Bake the cookies: Bake at 325 degrees Fahrenheit for 18 minutes or until cookies are lightly browned. Remove and let them sit for 1 minute on the baking sheet.
  6. Coat with powdered sugar: While warm, carefully roll the cookies in 1½ cups of powdered sugar. Transfer to a wire rack to cool. Once cooled but still slightly warm, roll them again in powdered sugar and place back on the rack to cool completely.
  7. Prepare icing: In a small bowl, mix the remaining 1 ½ cups powdered sugar and 3 tablespoons milk or water until smooth to create a drizzle icing.
  8. Decorate the cookies: Drizzle the icing over a couple of cookies at a time, then immediately sprinkle a few of the remaining Andes Peppermint Crunch Baking Chips on top, pressing gently to adhere.
  9. Let icing set: Allow the icing to firm up before serving. Store the finished cookies in an airtight container to maintain freshness.

Notes

  • Chilling the dough is essential to prevent spreading and to help shape the crescents easily.
  • If you prefer a stronger peppermint flavor, you can add a few drops of peppermint extract to the dough or icing.
  • You can substitute milk or water in the icing based on preference; milk will add richness, water keeps it lighter.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Use a light hand when rolling in powdered sugar to avoid making the cookies too sweet or soggy.

Keywords: Andes Peppermint Crunch Crescents, peppermint cookies, holiday cookies, crescent cookies, peppermint baking chips, festive desserts

Find it online: https://tastybynova.com/andes-peppermint-crunch-crescents-recipe/