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.

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!