Gluten-Free Peppermint Frosted Chocolate Cookies

Meaningful Eats

Gluten-Free Peppermint Frosted Chocolate Cookies

18 cookies

These gluten-free peppermint frosted cookies feature a soft chocolate cookie that's full of Andes Peppermint Crunch and topped with a rich cream cheese frosting. They're festive and pretty and always disappear fast at holiday gatherings.

My top tip is to add Andes Peppermint Crunch baking chips to the cookie dough AND topping to take these cookies to the next level!

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Cook Time 10

Total Time 30

Author Erin Collins

Ingredients

Dry Ingredients

1½ cups (225g) gluten-free measure-for-measure flour
¼ cup (25g) almond flour
½ cup (41g) unsweetened cocoa powder
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon kosher salt

Other

½ cup (113g) butter at room temperature
¼ cup (56g) coconut oil at room temperature
¾ cup (160g) brown sugar
½ cup (100g) granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ teaspoon peppermint extract
½ cup (85g) semi-sweet chocolate chips
½ cup (85g) Andes Peppermint Crunch Baking Chips or Andes Peppermint Crunch Thins, chopped

Cream Cheese Frosting

8 ounces (226g) cream cheese at room temperature
½ cup (113g) butter at room temperature
2 tablespoons sour cream
3 ½ cups (360g) powdered sugar
1 teaspoon vanilla extract
pinch of kosher salt
1 tiny drop red food coloring
Chopped Andes Peppermint Crunch Thins for topping

Instructions

For the cookies:

In a medium bowl, whisk together the gluten-free flour, almond flour, cocoa powder, baking powder, baking soda and salt. Set aside.
In the bowl of a stand mixer, or using a hand mixer, beat the butter, coconut oil, granulated sugar and brown sugar together until smooth.
Add the eggs, vanilla extract and peppermint extract and beat on medium until light and fluffy, about 2-3 minutes.
Add the dry ingredients to the wet ingredients and mix until combined, scraping down the bottom and sides of the bowl halfway through. Mix in the chocolate chips and Andes Peppermint Crunch.
Cover the bowl and refrigerate the dough for at least 2 hours, or up to 3 days.
Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
Scoop the cookie dough into round balls, about 2 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set, but the centers are still soft.
Remove from the oven and cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

For the cream cheese frosting:

In the bowl of a stand mixer, or using a hand mixer, beat the cream cheese, butter and sour cream on medium-high speed until creamy, about 2 minutes. Add the powdered sugar, vanilla, salt and red food coloring and mix on low speed for 30 seconds, then increase to medium-high speed and whip for 2 minutes.
Frost the cookies as desired. Sprinkle with more Andes Peppermint Crunch. Chill in between serving. Enjoy!

Notes

- To Store: Store cookies at room temperature in an airtight container for up to three days.

- To Make-Ahead: You can make the dough up to three days in advance. Store in the fridge and when ready to bake, remove the dough from the fridge and scoop dough balls onto a baking sheet. Bake as usual.

- To Freeze: Store unfrosted cookies in the freezer for up to three months. Let thaw at room temperature, then frost before serving.
- Dairy-Free: Use dairy-free butter and cream cheese alternatives. Use Lily's or Enjoy Life chocolate chips and Lily's white chocolate peppermint baking chip as an alternative to Andes peppermints.

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