Peppermint Crush Cookies - Sugar Free Recipe

Name: Peppermint Crush Cookies - Sugar Free
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cookie; 2/3 cup light butter; 2 ounces unsweetened chocolate, melted; 3/4 cup Splenda granular, sugar substitute; 1/4 cup egg substitute; 1/4 teaspoon mint extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; Filling; 8 ounces fat free cream cheese; 8 ounces reduced-fat cream cheese; 1 teaspoon vanilla extract; 1/3 cup Splenda granular; 30 hard sugar-free peppermint candies, very finely crushed, garnish

Servings: persons

Cookie
2/3 cup light butter
2 ounces unsweetened chocolate, melted
3/4 cup Splenda granular, sugar substitute
1/4 cup egg substitute
1/4 teaspoon mint extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
Filling
8 ounces fat free cream cheese
8 ounces reduced-fat cream cheese
1 teaspoon vanilla extract
1/3 cup Splenda granular
30 hard sugar-free peppermint candies, very finely crushed, garnish

1
Blend together butter, melted chocolate and SPLENDA(R) Granular in a medium sized mixing bowl. Blend well. Add egg substitute and mint extract. Mix briefly. Add remaining ingredients. Mix using low speed or by hand until dough is formed. Do not over mix. Remove dough from bowl and divide in half. Chill dough in refrigerator 30 minutes. Preheat oven to 350u00b0F Roll out chilled dough on a floured work surface. Roll dough slightly less than 1/4 inch thick; dough puffs slightly while baking. Cut dough into small one inch circles. Place on lightly oiled cookie sheet. Bake in a preheated 350F oven 7 to 9 minutes.
2
Blend filling ingredients together. Set aside. Sandwich the cookies with 3/4 teaspoon filling. Press together lightly. Spread any excess filling from the interior of the cookie around the outside of each cookie. This will help the crushed peppermint candies stick to the outside of the cookies. Roll cookies in crushed peppermint candies, so that the sides of each cookie are completely coated. Chill until ready to serve.

1359

kcal

Calories

Fat

142

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: Cookie, 2/3 cup light butter, 2 ounces unsweetened chocolate, melted, 3/4 cup Splenda granular, sugar substitute, and more.

Yes, Peppermint Crush Cookies - Sugar Free falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peppermint Crush Cookies - Sugar Free

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions