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.
- 1 – 10 ounce package Andes Peppermint Crunch Baking Chips
- 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.
Serving Size:4 cookies
Amount Per Serving: Calories: 208Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 6mgSodium: 91mgCarbohydrates: 26gFiber: 1gSugar: 17gProtein: 3g
Nutrition information is an approximation.
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.