Gluten Free Andes Mint Chocolate Cookies
With that rich crème de menthe flavor, these gluten free Andes mint chocolate cookies are perfect for the holidays!
Ingredients
- 1 stick of butter, softened
- 1/4 c. brown sugar
- 1/4 c. sugar
- 1 tsp. vanilla
- 1 egg + 1 egg yolk
- 2 Tbsp. semi-sweet chocolate chips, melted
- 5 Andes mints, melted
- 3 Tbsp. dark cocoa powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 1/4 c. gluten free flour blend
- 22 Andes mints, unwrapped
Instructions
- In a large mixing bowl, cream the butter, brown sugar, and sugar. Then, beat in the vanilla, egg, and egg yolk. In a small bowl, heat the chocolate chips for 15-second increments until melted. Then, add to the batter. Next, use another small bowl to melt the Andes mints. Beat those into the batter. Finally, beat in the cocoa powder, baking soda, salt, and gluten free flour blend. Cover and refrigerate dough for at least an hour.
- Preheat the oven to 350 degrees.
- Scoop cookie dough onto a lined baking sheet. Then, bake for 9-11 minutes. Allow cookies to cool for about 2 minutes. Then, place a mint on top of each warm cookie. Allow to sit for 2-3 minutes. Next, use a knife or spatula to swirl the melted mint.