Gluten Free Double Chocolate Peppermint Cookies Food

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GLUTEN-FREE DOUBLE CHOCOLATE PEPPERMINT COOKIES



Gluten-Free Double Chocolate Peppermint Cookies image

Yummy cookies with beautiful, crispy tops, and soft insides.

Provided by Duckie

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 23m

Yield 20

Number Of Ingredients 9

1 ½ cups white sugar
1 cup butter, softened
2 eggs
2 teaspoons peppermint extract
2 cups rice flour
⅔ cup cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
2 cups chocolate chips

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.
  • Place sugar, butter, eggs, and peppermint extract in a bowl. Stir until well combined.
  • Combine rice flour, cocoa powder, baking soda, and salt together in a separate bowl. Gradually pour into the butter mixture; mix to fully combine. Fold chocolate chips into the dough.
  • Drop spoonfuls of dough 2 inches apart onto baking sheets.
  • Bake in the preheated oven until set and edges start to darken, 8 to 10 minutes.

Nutrition Facts : Calories 291.4 calories, Carbohydrate 39.9 g, Cholesterol 40.8 mg, Fat 15.3 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 9.2 g, Sodium 165.9 mg, Sugar 24.3 g

PEPPERMINT CANDY DOUBLE-CHOCOLATE COOKIES



Peppermint Candy Double-Chocolate Cookies image

Using chocolate as well as cocoa powder in these cookies gives you twice the chocolaty flavor. A sprinkle of crushed peppermint candy adds a cooling touch.

Provided by Food Network Kitchen

Time 1h35m

Yield about 2 dozen cookies

Number Of Ingredients 11

1 stick (8 tablespoons) unsalted butter, at room temperature
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1 teaspoon pure vanilla extract
1 large egg
1 cup all-purpose flour
1/4 cup natural cocoa powder (not Dutch process)
1/2 teaspoon baking soda
1/2 teaspoon fine salt
3/4 cup semisweet chocolate chips
15 round hard peppermint candies, crushed

Steps:

  • Line 2 baking sheets with parchment.
  • Beat the butter, brown sugar and granulated sugar with an electric mixer in a large bowl on medium-high speed until fluffy. Add the vanilla and egg and beat to combine.
  • Whisk together the flour, cocoa powder, baking soda and salt in a medium bowl. Add the flour mixture to the butter mixture and beat until just combined. Stir in the chocolate chips.
  • Scoop slightly mounded tablespoons of the dough and roll into balls. Arrange about 2 inches apart on the prepared baking sheets and refrigerate for 30 minutes.
  • Meanwhile, position oven racks in the top and bottom thirds of the oven and preheat the oven to 350 degrees F.
  • Sprinkle and press some of the crushed peppermint candies on top of each mound of chilled dough. Bake until the cookies are set and golden on the bottom, 12 to 15 minutes. Let cool on the baking sheets for 10 minutes, then transfer to racks to cool completely.

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