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A wire cooling rack holds a pile of chocolate cookies topped with crushed peppermint candies, surrounded by snowflake decorations and beads on a white surface.

Gluten Free Chocolate Peppermint Cookies

A rich, fudgy, and festive chocolate cookie. These Gluten Free Peppermint Cookies are made with two types of chocolate and a sprinkle of crushed peppermint candies. They bake up with crackly brownie tops, chewy centers, and cool mint flavor. No chilling required!
Prep Time 15 minutes
Cook Time 8 minutes
Cool 2 minutes
Total Time 25 minutes
Servings 24

Ingredients

  • ½ cup 1:1 gluten-free flour with xanthan gum
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • 1 ¾ cups semi-sweet chocolate chips divided
  • 6 Tablespoons unsalted butter
  • ¾ cup cocoa powder
  • 3 eggs
  • ¾ cups granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon peppermint extract
  • ½ cup peppermint candies crushed and divided

Instructions

  • Preheat the oven to 350°F.
  • Combine the dry ingredients by stirring together the gluten-free flour, baking powder, and salt in a small bowl. Set aside.
  • Place 1 cup of chocolate chips and butter in a medium microwave-safe bowl. Microwave on high for 1 minute. Add the cocoa powder and stir until melted. If needed, microwave for another 30 seconds. Stir the mixture until smooth.
  • Meanwhile, place the eggs, sugar, vanilla extract, and peppermint extract in a large mixing bowl. If using a stand mixer, use the whisk attachment. Mix on high until pale yellow and fluffy, about 5 minutes. Add the chocolate mixture and mix on medium-high speed for 2 minutes, until well combined.
  • Turn the mixer off and scrape down the sides of the bowl. Switch to the paddle attachment if using a stand mixer. Add the dry ingredients, remaining chocolate chips, and all but 2 tablespoons of the crushed peppermints. Mix on low until just combined, making sure to scrape the bowl to fully incorporate everything.
  • Scoop the dough onto a parchment-lined baking sheet, spacing each scoop about 2 inches apart. Sprinkle the cookies with the remaining crushed peppermint candies. Bake for 5–8 minutes, or until the centers just bounce back when gently pressed. Remove the cookies from the oven and let them cool for 2 minutes, then transfer to a cooling rack to cool completely.

Equipment

  • electric mixer or stand mixer
  • cookie sheet with parchment paper

Notes

  • Be sure to whip the egg mixture until it is very light and fluffy. This will help achieve the best texture when making the brownie cookies.
  • Scrape the bottom and sides of the mixing bowl after each addition of ingredients. If the butter is not well mixed into the batter, it will melt out of the sides .