November 24, 2023
Gluten Free Peppermint Brownie Cookies
Prep time:
25 min
Cook time:
15 min
Total time:
40 min
Gluten Free Peppermint Brownie Cookies
Get ready to elevate your holiday dessert game with our Gluten-Free Peppermint Brownie Cookies, a festive and decadent delight made effortlessly delicious with Hand + Heart Gluten Free All Purpose Flour (1 to 1). These chewy marvels are destined to be the star of your holiday dessert table.
Imagine the perfect blend of rich chocolatey goodness and refreshing peppermint flavor in every chewy bite. Thanks to our gluten free flour blend, these cookies are a breeze to make with simple ingredients that come together in no time. The secret? Melted chocolate chips in the batter, ensuring these cookies stay moist and tender for days.
Here’s the best part – these festive cookies are not only a hit during the holidays but freeze like a dream. So, whether you’re craving a freshly baked treat on a whim or planning for a festive occasion, our Gluten Free Peppermint Brownie Cookies have got you covered. Get ready to indulge in the magic of the season with a cookie that’s chewy, decadent, and downright irresistible!
Gluten Free Peppermint Brownie Cookies
Prep time:
25 min
Cook time:
15 min
Total time:
40 min
Yield:
12 cookies
Author:
made by hand, from the heart
Ingredients
- 7 oz semi-sweet chocolate chips
- 8 tablespoons unsalted butter, cubed, plus 1 tablespoon
- 1 cup Hand + Heart Gluten Free All Purpose Flour (1 to 1)
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3 tablespoons dutch processed cocoa powder
- 1/4 cup crushed candy cane plus additional roughly chopped for topping
- 2 large eggs, room temperature
- 3/4 cup sugar
- ½ cup dark brown sugar, packed
- 1 teaspoons peppermint extract
Instructions
- Line 2 large baking sheets with parchment paper or nonstick baking mats.
- Place butter and chocolate chips in a microwave safe bowl and set for 1 minute and additional 30 seconds increments until it starts to melt mixing every 30 seconds.
- In a large bowl, sift together the gluten free flour, baking powder, salt, and cocoa powder. Whisk to combine.
- Add the eggs to the bowl of a stand mixer fitted with the whisk attachment or a large bowl with an electric hand mixer and whip on high speed until foamy, about 1 minute.
- Continue mixing while slowly adding the granulated and brown sugar until the mixture is pale and falls into ribbons, about 8 – 9 minutes (sugar will starts to dissolve).
- Add the melted chocolate mixture to the whipped eggs and mix on low speed until just combined.
- Add the dry ingredients and mix again until smooth.
- Using an ice cream scooper, scoop the cookies onto the prepared baking sheets and smooth the tops with your finger.
- Bake at 350ºF for 8 minutes, remove the cookies from the oven and sprinkle crushed candy canes on top.
- Return the cookies to the oven and bake for another 4 – 6 minutes, until the tops are cracked and shiny.
- Remove from the oven and immediately smack the baking sheets against the countertop, then let the cookies cool completely on the pans before transferring unto a plate.
keywords: gluten free peppermint brownie cookies
