Chocolate Peppermint Cookies

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 70
  • Calories from fat: 0.0%
  • Fat: 2.7g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 1.2g
  • Carbohydrate: 12g
  • Fiber: 0.2g
  • Cholesterol: 0.0mg
  • Iron: 0.0mg
  • Sodium: 90mg
  • Calcium: 0.0mg

Ingredients

  • 1/2 cup margarine, softened
  • 1/3 cup sugar
  • 1/2 cup egg substitute
  • 1 teaspoon vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup unsweetened cocoa
  • 2/3 cup finely crushed sugar-free peppermint candies (about 30 candies)
  • Cooking spray

Preparation

  1. Preheat oven to 350°.
  2. Beat margarine with a mixer at medium speed until creamy; gradually add sugar and sweetener, beating well. Add egg substitute and vanilla; beat well.
  3. Combine flour and next 4 ingredients. Add to margarine mixture, stirring just until blended. Stir in crushed candy. Drop dough by level tablespoonfuls onto wax paper. Roll into balls; place balls, 2 inches apart, on baking sheets coated with cooking spray. Flatten balls with a fork. Bake at 350° for 10 to 12 minutes. Remove from pans, and let cool on wire racks.
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