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Peppermint chocolate chip cookies with Truvia bag in the background, top right has the graphic title.
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Peppermint Chocolate Chip Cookies

Prep Time20 minutes
Cook Time15 minutes
Course: Dessert
Cuisine: American
Servings: 8 servings
Author: Dorothy Kern
Cost: $8

Ingredients

  • 2 1/2 cups flour
  • 1 1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/2 cup Truvia® Baking Blend
  • 3/4 cup vegetable oil
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup Andes Peppermint Crunch chips
  • 1/2 cup mini chocolate chips
  • Additional Truvia® Baking Blend for rolling

Instructions

  • Preheat oven to 350 degrees. Line cookie sheets with parchment paper (if desired).
  • Whisk flour, baking powder, and salt in a medium bowl. Set aside.
  • Stir Truvia® Baking Blend and oil in a large bowl. Stir in eggs and vanilla. Add dry ingredients and stir until combined. Stir in Andes chips and mini chocolate chips.
  • Place an additional 1/2 cup Truvia® Baking Blend in a small bowl. Scoop tablespoon sized drops of cookie dough and roll into balls (dough will be oily). Roll in Truvia® Baking Blend and place on cookie sheet. Dough does not spread much, so you can place a lot on the cookie sheet.
  • Bake for 8-10 minutes and cool completely on wire racks.

Nutrition

Calories: 600kcal | Carbohydrates: 67g | Protein: 7g | Fat: 35g | Saturated Fat: 14g | Polyunsaturated Fat: 12g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 261mg | Potassium: 134mg | Fiber: 1g | Sugar: 34g | Vitamin A: 85IU | Vitamin C: 0.1mg | Calcium: 102mg | Iron: 2mg

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