Sunday, December 16, 2012

Peppermint Chocolate Chip Cookies

Tis the Season!

For some reason I never feel as guilty eating something sweet that has mint in it: Mint chocolate chip ice cream, Girl Scout thin mints, Andes mints, etc. 

It's just refreshing and light. 

So now that we are in the cookie extravaganza season, I thought I would help lighten up our exchange-worthy cookies by adding some Andes Creme de Menthe mints and making these delicious, healthy cookies. 

No butter here!

Bake away!


2 cups all purpose flour
1 tsp baking soda
 1/4 cup packed brown sugar
1/4 cup granulated sugar
1 tsp vanilla
1/4 cup plain greek yogurt
1/4 cup unsweetened apple sauce
1 egg


Preheat oven to 350
Thoroughly whisk greek yogurt, apple sauce, and sugars until creamy. Beat in egg and vanilla. 
Blend in flour and baking soda until well combined. 
Mix in Andes Creme de Menthe Chips

Drop spoonful sized dough onto parchment lined pans.  Flatten dough with fingers (Dough is sticky--use wet fingers if you don't want it on your hands)

Bake for 8-10 min. Until top is golden. (be careful to not over cook. They burn easy)

Cool on a rack for 2 min. 



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