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Chocolate Peppermint Cookies

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


Quick and easy

Quick and easy

Quick and easy

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 together flour, baking powder and cocoa powder. Set aside.

Beat olive oil, brown sugar, and 0 calorie sweetener 1 minute with electric mixer on medium 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 chocolate, then in crushed peppermints.
Nutritional Information
Calories: 120, Total Fat: 6g, Saturated Fat: 2g, Cholesterol: 15mg, Sodium: 10mg, Carbohydrates: 15g, Sugar: 9g, Protein: 1g
My H-E-B Texas Life Magazine, December 2011

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