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Chocolate Peppermint Cookies
Prep Time:
15 minutes
Cook Time:
10 minutes
52 cookies

3 c. H-E-B The Baker's Scoop All Purpose Flour

1 tsp. baking powder

1/2 c. H-E-B The Baker's Scoop Cocoa Powder

1 c. H-E-B Extra Light Olive Oil

1 c. each: H-E-B Brown Sugar and 0 Calorie Sweetener

4 H-E-B Large Eggs or 1 c. H-E-B Real Egg

Chocolate Candy Cane Topping:

2 squares H-E-B Chocolate Coating

1 c. peppermint candies, crushed


Heat oven to 350°F. Line three cookie sheets with H-E-B Parchment Paper. Set aside. Sift t
ogether flour, baking powder and cocoa powder. Set aside.
Beat olive oil, brown sugar, and 0 calorie sweetener 1 minute with electric mixer on mediu
m speed. Beat in eggs, one at a time, on medium speed (about 1 minute). Add flour mixture
one cup at a time on low speed (about 2 minutes).
Drop dough by tablespoons on prepared cookie sheets. Bake 10 minutes, cool on wire rack.
Melt chocolate coating according to package directions. Dip top of each cookie in melted c
hocolate, then in crushed peppermints.

Nutritional Information

Calories: 120, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 15mg, Sodium: 10mg, Carbohyd
rates: 15g, Sugar: 9g, Protein: 1g


My H-E-B Texas Life Magazine, December 2011