GF Peppermint Chocolate Chip Cookies
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“I’ll be home for Christmas for these GF White Chocolate Peppermint & Milk Chocolate Chip Cookies! You can count on me!”
Seriously! These yummy peppermint cookies are soft, chewy, buttery and are loaded with Andes Peppermint Crunch Baking Chips
“Please have snow and mistletoe.
And presents under the tree.”
And these cookies…o.k.?
“Christmas Eve will find me.
Where the love light gleams“
I’ll be home for Christmas.
If only in my dreams.”
You don’t have to dream, just make them! Enjoy them with a big mug of creamy hot chocolate! I promise, they won’t disappoint. And you should know…Santa wants them for real too. Happy Baking! 🙂
Check out 25 Heavenly Desserts
Other Christmas Cookies you might wanna leave these out for Santa too!
- Red Velvet Santa {Cake Mix} Cookies
- Christmas Chocolate Crackle Cookies
- ‘Ugly Sweater’ Christmas Cookies
- Perfect Chocolate Chip Cookies
- Santa’s Christmas Trash Cookies
- JUMBO ‘Soft Batch’ M&M Cookies
Check out 10 Super Sweet Christmas Tree Desserts To Pine Over!
GF White Chocolate Peppermint & Milk Chocolate Chip Cookies {Cream Cheese included!}
Get all jiggy with a 'pop' of red color in these soft 'Gluten Free White Chocolate Peppermint & Milk Chocolate Chip Cookies baked in a lovely cream cheese cookie dough! Santa wants!
Ingredients
- 1 - ¼ cups Gluten Free all-purpose flour like Better Batter GF Flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup butter room temperature
- ¼ cup cream cheese room temperature
- ½ cup sugar
- 1 cup packed light brown sugar
- 1 ½ teaspoons vanilla extract
- 2 large eggs
- 1 cup milk chocolate chocolate chips
- 1 cup Andes Peppermint Crunch Baking Chips
Instructions
- Preheat the over to 375 and spray cookie sheets with non-stick spray or line with parchment paper.
- In a medium bowl, whisk together the gluten free flour, baking soda and salt.
- Using mixer, cream together the butter, cream cheese, then add in the sugar, light brown sugar and vanilla extract until light and fluffy,
- Add the eggs, one at a time, mixing well after each egg is added in.
- Add the dry ingredients into the wet ingredients, mixing until just combined.
- Stir in the milk chocolate chips and Andes Peppermint Crunch Baking Chips
- Refrigerate dough 2 hours or more, making sure it's well covered.
- Using a cookie dough scoop, place the dough balls 2 inches apart on the cookie sheet. (I used a 1 Tablespoon scoop, but I made them heaping tablespoons.)
- Bake for 9 to 11 minutes, or until golden brown.
- Cool the cookies on the cookie sheets for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Dough can be refrigerated up to 72 hours.
I froze 1/2 of my dough by scooping up the rest of the dough balls and placing them on a baking sheet and putting them in the freezer for 45 minutes and then take them out and place the balls into a freezer bag and place back into the freezer. I already ate those too...and they were just as delicious as the first time around.
I froze 1/2 of my dough by scooping up the rest of the dough balls and placing them on a baking sheet and putting them in the freezer for 45 minutes and then take them out and place the balls into a freezer bag and place back into the freezer. I already ate those too...and they were just as delicious as the first time around.
Tried This Recipe?Let us know how it was by commenting below!
