Double Chocolate Gluten Free Peppermint Cookies
Craving something irresistible? These Double Chocolate Gluten Free Peppermint Cookies are rich, chewy, and bursting with festive flavor. Perfect for holiday gatherings or cozy nights in, they’re a must-try treat that will have everyone asking for more!
Equipment
- Oven
- Whisk
- Mixing Bowl
- Baking Sheet
Ingredients
- 12 Tbsp Unsalted Butter
- 2/3 cup Brown Sugar packed
- 1 Large Egg at room temperature
- 1 tsp Pure Vanilla Extract
- 1/2 tsp Peppermint Extract optional
- 1 cup Gluten-Free All-Purpose Flour
- 1 tsp Baking Soda
- 1/4 tsp Sea Salt
- 2/3 cup Raw Cacao Powder
- 1 1/3 cups Chocolate Chips
- 2 Candy Canes crushed
Instructions
- Begin by preheating your oven to 350 degrees Fahrenheit. This ensures that the cookies bake evenly when you’re ready to pop them in.
- In a stand mixer, add unsalted butter and brown sugar. Beat them together on medium-high speed until the mixture is fluffy and light in color. This will take about 2 to 3 minutes. Scrape down the sides of the bowl as needed to incorporate all the sugar and butter.
- Next, beat in the egg, vanilla extract, and optional peppermint extract. Continue mixing until fully integrated, ensuring a smooth batter.
- In a separate bowl, whisk together the gluten-free all-purpose flour, raw cacao powder, baking soda, and sea salt until evenly combined. This step is crucial for an even distribution of the dry ingredients.
- With the mixer on low speed, gradually add the dry ingredients to the wet mixture. Mix until just combined; overmixing can lead to tough cookies.
- Fold in the chocolate chips using a spatula. Ensure they're evenly distributed throughout the dough for that lovely chocolatey goodness in every bite.
- If your dough feels too sticky, cover it with plastic wrap and refrigerate for at least 1 hour. Chilling helps to firm it up, making it easier to scoop.
- Once chilled, line a large cookie sheet with parchment paper. Scoop spoonfuls of the dough onto the sheet, leaving space between each one as they will spread while baking.
- If you like, gently press a few extra chocolate chips into the tops of the cookies for an extra touch. Forming them into disc shapes can also help with presentation.
- Bake the cookies for 10 to 11 minutes. Keep an eye on them; they should look set around the edges but still soft in the center. Immediately sprinkle with crushed candy canes as soon as they come out of the oven.
- Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack. This helps them set up perfectly before serving.
Notes
- Tip 1: If you have leftovers, keep them in an airtight container to maintain freshness. They can last for up to a week at room temperature.
- Tip 2: You can freeze the cookie dough for up to three months. Scoop the dough into balls, freeze until solid, then transfer to a freezer-safe bag. Bake directly from frozen, adding a couple of extra minutes to the baking time.
- Tip 3: Experiment with different types of chocolate chips, such as dark or white chocolate, to create unique flavor profiles.
- Tip 4: For a delightful crunch, consider adding chopped nuts like walnuts or pecans into the dough.
- Tip 5: If you prefer less sweetness, you can reduce the amount of brown sugar to suit your taste.