GF Peppermint Hot Chocolate Cookies
Gluten free chocolate cookies with chocolate chips, peppermint, and marshmallows.
Servings: 30 cookies
Calories: 185kcal
Equipment
- mixer
- cookie scoop
- silpat or parchment paper
- cookie sheet
Ingredients
- 1 ½ cup gluten free all-purpose flour
- ½ cup cocoa powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup butter (2 sticks) very soft
- ¾ cup granulated sugar
- ¾ cup brown sugar packed
- 1 tsp peppermint extract
- 1 tsp vanilla extract
- 1 egg
- 2 cups chocolate chips (I used a mix of dark chocolate and semisweet but use whatever you have)
- 1 cup Marshmallows (this is an approximation just use how much you need)
- ½ cup crushed candy canes optional
Instructions
- Preheat oven to 350°.
- Make sure your butter is very soft and some is melted as in picture.
- In a mixing bowl or stand up mixer, cream the butter and sugar for two minutes.
- Add in the egg, vanilla, and peppermint extract. Mix until combined with no lumps.
- In a separate bowl, whisk together the dry ingredients (flour, baking soda, salt, and cocoa powder). I use a whisk because it acts as a sifter to combine the ingredients uniformly.
- Add the dry ingredients to the other mixture and combine.
- Add the chocolate chips and crushed candy canes. Let batter sit for a few minutes.
- While batter is sitting, line a baking sheet with parchment paper or a silpat.
- Using the cookie scoop, scoop batter onto cookie sheet. Flatten the cookies using a spatula then add 3-5 marshmallows to the top of the cookie depending on the size. Push the marshmallows into the cookie a bit.
- Bake for 10-15 minutes. Bake less for chewy cookies and more for crunchy cookes. Bake until the marshmallows on top are a bit brown and soft and cookies are not as shiny as when first put in the oven.
- Let cool for 5 minutes, then transfer cookies to a wire cooling rack.
- Enjoy!
Notes
For my Dairy-Free friends, you can substitute coconut oil for butter. Just make sure the oil is not melted.