Andes Peppermint Smoosh Sugar Cookies

I never liked those peanut butter blossom cookies. Ouch, don’t hit me.


And honestly, I never really liked the ones with a Hershey Kiss smooshed in the middle because those are usually peanut butter cookies too, right? And they’re impossibly rich.


But, I love the concept. I love the idea of a yummy piece of chocolate burrowed into a fluffy cookie.

I just LOVE these!

So…yup…along came the Andes Peppermint Crunch bark…and my version of a healthier cookie…all smooshed together.


Plus, I’d like to point out I have been using my OXO “be a good cookie” spatula! It’s adorable and you should go buy one ASAP because the proceeds go to kids’ cancer research! OXO encourages people to set up bake sales or spread the word about the spatula and “Cookies for Kids Cancer,” which is just amazing. I love being a member of the OXO blogging community.


So, Merry Christmas! Have a cookie!


Andes Peppermint Smoosh Sugar Cookies

(makes 2 dozen cookies)

¼ cup butter, softened

½ cup nonfat plain Greek yogurt (I use Chobani)

1 egg

½ cup sugar (I use raw cane sugar)

½ cup granulated Stevia (or sugar of choice)

1 ¼ cup flour (I used King Arthur Flour: White Whole Wheat)

½ tsp. baking powder

1 tsp. baking soda

1 tsp. vanilla extract

12 Andes Peppermint Crunch candies, cut in half

~Preheat oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.

~In a mixing bowl, combine the Stevia, flour, baking powder, and baking soda. Set aside.

~In the bowl of your mixer, combine the butter and yogurt. Beat on medium speed until well mixed together, then add the egg, and continue to mix until completely combined. Then, add the sugar and beat until combined. Turn the speed of the mixer to low, add the dry ingredients, and let mix until the dough comes together.

~Scoop the dough with a cookie scoop (mine is just over a Tablespoon), roll each dough ball between your palms until smooth, place 12 dough balls one each pan, evenly spaced. Press each dough ball down to flatten a bit. Bake for 9 min. Place the pans on a cooling rack, and press an Andes Peppermint Crunch Candy half into the top of each cookie. Let cool and serve! Enjoy!


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  1. says

    It’s sad for me to see all these blogs featuring DELICIOUS looking cookies (yours are NO exception, lol) because I haven’t been able to eat a cookie in about 10 years! Damn allergies screw with my holidays, but oh well, the pictures at least make me happy!! Can’t wait to see what you come up with next!

    • says

      Oh no!! What are you allergic to?
      I have a ton of allergy-adapted recipes on my blog that I hope you’ll check out! And another yummy cookie recipe coming this week too!
      I hope you enjoy my other recipes! And if you need help with substitutions to make one of my recipes suitable to you just let me know!

  2. says

    These look awesome girl! I love you healthy swaps! I can’t believe you don’t like peanut butter blossoms! OMG! ANYTHING PB is amazing! And I am totally bummed I can’t enter the Nutzo contest..I don’t have a FB

    • says

      My aversion to PB Blossoms even weirds me out! I’m a PB addict and yet for some reason those cookies give me a giant headache! But, that’s ok, I’ll just eat my PB by the spoonful and eat these cookies instead :)
      I’m totally bummed you can’t enter either! The guidelines for this one were set out by Danielle…otherwise I’d totally change them just for you to enter!! BUT the next giveaway will definitely be more open :)