Gluten-Free Chocolate Mint Cookies

Gluten-Free Chocolate Mint Cookies, filled with dark chocolate chips and Andes mints in every bite! These double chocolate cookies have perfectly crisp edges and a soft chewy center. These are sure to become a holiday favorite!

Prep Time 15

Cook Time 8

Chill Time 2

Total Time 2 23

Servings

Calories 175kcal

Author Rebecca Taig

Ingredients

Wet Ingredients

½ cup unsalted butter, melted
¾ cup dark brown sugar
¼ cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
½ teaspoon peppermint extract

Dry Ingredients

1 cup (136g) gluten-free flour Bob's Red Mill 1:1 Gluten-Free Baking Flour
½ cup (50g) unsweetened dark Dutch-processed cocoa powder
½ teaspoon baking soda
¼ teaspoon baking powder
½ teaspoon salt
2 teaspoons espresso powder
½ cup andes creme de menthe chocolate baking chips
½ cup dark chocolate chips

Instructions

Whisk the dry ingredients. In a large bowl, whisk together the gluten-free flour, dutch processed cocoa powder, baking soda, baking powder, espresso powder, and salt. Set the bowl aside.
Cream the butter and sugars. In a large mixing bowl or stand mixer, beat together the melted butter, brown sugar, and white sugar until combined.
Add the egg, vanilla extract, and peppermint extract. Continue to mix until light and fluffy.
Combine the wet and dry ingredients. At low speed, add the dry ingredients to the wet ingredients until just together. Do not over-mix!
Fold in the chips and chill the dough. Add the Andes mint chips and dark chocolate chips to the dough and gently fold to incorporate. Cover the bowl with foil and refrigerate for 2 hours.
Prepare the baking sheets. Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
Scoop and roll the dough. Using a 1-ounce cookie scoop, scoop the cookie dough balls into 35-gram balls weighed on a food scale. Roll the dough with clean palms, and place each ball of dough 2 inches apart on the prepared baking sheets.
Bake. Place one tray at a time in the oven and bake for 8-9 minutes, or until the edges are just set and the centers have puffed up but are still gooey.
Transfer to a wire rack to cool. If desired, you can use a large circular cookie cutter or circular glass to coax the cookies into perfect circles once removing them from the oven. Let the cookies rest on the baking sheet for 3-4 minutes, then transfer to a wire cooling rack for 1 hour before storing.

Notes

Andes Mints/Chocolate Chips: I like to use a combination of chopped-up mini Andes Mints and chocolate chips. If you can't find the mini Andes Mint morsels, you can purchase a box of the full-size Andes Mint and cut them into chunks or a chocolate mint candy bar and chop the bar into small pieces.

Do not skip the chilling method! These cookies need to sit for at least 2 hours in the refrigerator to help the gluten-free flour and flavors to absorb.

Dairy-Free or Vegan: You can make these cookies Dairy-free or Vegan by using a flax egg to replace the large egg, skipping the mint chips and adding more dark chocolate chips, and using Earth Balance Vegan baking sticks in place for the butter.

Do not overbake: For soft cookies, remove them from the oven right at 8 minutes. Anything longer than 9 minutes will result in a crunchy cookie.

Top the cookies with extra chips: Right when these double chocolate mint cookies come out of the oven, add a few extra Andes mints on top of each cookie for a bakery-style look.

Peppermint Extract: Be sure to use peppermint extract which has peppermint oil, not peppermint flavoring.

Nutrition