chocolate peppermint cookiesIngredients:

1/2 c  Smart Balance Light butter, at room temp or softened
1/3 c + 1 tbsp light brown sugar, packed 
1/8 c white sugar
1 box (1.4 oz) of fat free/sugar free chocolate fudge pudding mix, dry
1/4 c Egg Beaters (or 1 large egg)
*1/2 tsp vanilla extract
1 1/8 c all-purpose flour
1/2 tsp baking soda
1/4 tsp table salt
1/8 c Hershey’s Cocoa
1/4 c skim milk
1/2 Andes Peppermint Crunch Baking Chips
*you could substitute vanilla extract for 1/8 to 1/4 tsp peppermint extract for a more peppermint-y flavor. You don’t need a lot…just a splash.


1. Preheat oven to 350°. 
2. In a medium bowl, combine flour, salt, baking soda, and cocoa powder. Stir until well incorporated.
3. In a large bowl or in the bowl of a stand mixer with the paddle attachment, combine butter and both sugars until light and airy. 
4. Add eggs, pudding mix, vanilla, and milk to butter and sugar. Stir until well combined.
4. Gradually add dry ingredients in to wet in three different portions. Mixing until just combined after each addition of dry ingredients. 
5. Fold in Andes baking chips.
6. Scoop by the heaping tablespoonful onto an ungreased baking sheet (I used my medium-sized cookie scoop).
7. Bake for 10-13 minutes. Allow cookies to cool on baking sheet for about 5 minutes, then transfer to wire cooling rack. Store extra in an air-tight container.
Yields 15 cookies, serving size 1 cookie
4 points on Weight Watchers Points+ System
I am in no way affiliated with Weight Watchers.
recipe modified from