No-Bake Peppermint Wafer Cookies combine the flavor of sweet peppermint and a crunchy cookie that will make Ole Saint Nick happy come December 24th.
These crunchy little cookies are made with vanilla wafers and melted Andes Peppermint Crunch Baking Chips. For a garnish, crushed peppermint can be sprinkled on top before the candy coating dries. If you live in a humid area, be aware that the crushed topping can become sticky and you might want to omit it.
No-Bake Peppermint Cookies
- 10 ounces Andes Peppermint Crunch Baking Chips (1 bag)
- 48 vanilla wafer cookies
- crushed peppermint optional
- 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. Sprinkle with crushed peppermint if desired. Repeat with remaining wafers.
- Allow cookies to harden, approximately 30 minutes.
About Andes Mints
Andrew Kanelos had a sweet shop in Chicago in the 1921 named Andy’s Candies. After the growth of the business which included 150 stores, a factory was built and the name was changed to Andes Candies. The company is nowadays best known for the iconic after-dinner mint, a rectangular candy made with a layer of mint sandwiched between layers of chocolate. Peppermint Crunch Baking Chips were added to the product line in 2005. Today, the company is owned by Tootsie Roll Industries.
Like hot chocolate? Be sure to check out the post and recipe for Thin Mint Hot Cocoa Bombs.