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Nutrition Facts
Serving Size 33 g
(Approx. 52 Servings)
Amount Per Serving
Calories 130 Calories From Fat 45
% Daily Value*
Total Fat 5 g 8%
Saturated Fat 1 g 5%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 20 mg 1%
Total Carbohydrate 21 g 7%
Dietary Fiber 0 g 0%
Sugars 9 g
Protein 2 g
Vitamin A 0% Iron 4%
Vitamin C 0% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Chocolate Peppermint Cookies
Prep Time
15 minutes
Cook Time
10 minutes
Total Time
25 minutes
52  People


Recipe makes 52 Servings

3 cup(s) H-E-B The Baker's Scoop All Purpose Flour
1 Tsp H-E-B Baking Powder
1/2 cup(s) H-E-B Select Ingredients Baker's Scoop Cocoa
1 cup(s) H-E-B Extra Light Olive Oil
2 cup(s) H-E-B Brown Sugar
1 cup(s) Hill Country Fare 0 Calorie Sweetener
4 H-E-B Large Eggs
1 Tsp H-E-B Baker's Scoop Pure Vanilla
2 H-E-B Bakers Chocolate
1 cup(s) Hill Country Fare Peppermint Twists, crushed
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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 vanilla. 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.
Carefully pour melted chocolate on top of each cookie, and sprinkle crushed peppermints.



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