Ingredients Jump to Instructions ↓

  1. Cookie

  2. 2/3 cup light butter

  3. 2 ounces unsweetened chocolate, melted

  4. 3/4 cup SPLENDA Granular

  5. 1/4 cup egg substitute

  6. 1/4 teaspoon mint extract

  7. 2 cups all-purpose flour

  8. 1 teaspoon baking powder

  9. 1/2 teaspoon baking soda Filling

  10. 1 (8-ounce) package fat free cream cheese

  11. 1 (8-ounce) package reduced fat cream cheese

  12. 1 teaspoon vanilla extract

  13. 1/3 cup SPLENDA Granular Garnish

  14. 30 hard sugar free peppermint candies, very finely crushed

Instructions Jump to Ingredients ↑

  1. Blend together butter, melted chocolate, and SPLENDA 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.

  2. Remove dough from bowl and divide in half. Chill dough in refrigerator 30 minutes. Preheat oven to 350°F (175°C).

  3. 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 350°F oven 7 to 9 minutes.

  4. Blend filling ingredients together. Set aside.

  5. 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.

  6. Roll cookies in crushed peppermint candies, so that the sides of each cookie are completely coated. Chill until ready to serve.


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