Gluten Free Chocolate Peppermint Crunch Cookies
Ingredients
- 1 c. unsalted butter
- 2 tbsp. instant coffee granules
- 2 c. plus 2 tbsp. all-purpose GF flour
- 3/4 c. baking cocoa
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1 c. brown sugar firmly packed
- 1/2 c. granulated sugar
- 2 large eggs room temperature
- 1 tsp. LorAnn Oils Peppermint Emulsion
- 1 pkg. 10 oz. Andes Peppermint Crunch Baking Chips
- 4 oz semi-sweet chocolate chunks
Instructions
- In a small saucepan melt butter with coffee granules over low heat until completely dissolved. Remove pan from heat and let cool to about room temperature. (Confession - I do this in a microwave safe batter bowl and save myself from having to wash a pot!)
- While that is cooling, sift together flour, cocoa, baking soda and salt in a bowl and set aside.
- Beat butter mixture, sugar, brown sugar and extract in a large bowl. Beat at medium speed with an electric mixer until creamy. Beat in the eggs. Gradually beat in the flour mixture 1/3 at a time, beating at low speed just until blended. Stir in the Andes Peppermint Crunch Baking Chips and semi-sweet chips.
- Drop rounded spoonfuls of dough 2 inches apart onto an ungreased or parchment lined baking sheet. Chill for 1-2 hours.
- Remove dough from refrigerator. Preheat oven to 350 degrees. Bake for 10-12 minutes. Let rest on baking sheet for 1 minute then transfer to wire racks to cool completely.
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