Chocolate Peppermint Cookies


Nutrition amount per serving



  • 1/2 cup margarine, softened
  • 1/3 cup sugar
  • 1/2 cup “measures-like-sugar” brown sugar calorie-free sweetener (such as Brown Sugar Twin)
  • 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
  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. 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.

38 servings (serving size: 1 cookie)