Late night baking at its finest...
These delicious cookies are an ideal weekend treat and are perfect for any Holiday.
Gluten-Free Mint Chocolate Chip cookies
1½ cups Gluten-Free 1to1 flour
1 teaspoon baking soda
1 teaspoon cornstarch
¼ teaspoon salt
½ cup salted butter, room temperature
¾ cup brown sugar
½ cup sugar
1 egg
1 tsp vanilla
1 cup Andes candies, chopped OR 1 cup of Andes chips (usually found around the holidays)
3/4 cup mini chocolate chips
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
Beat butter and sugars until light and fluffy, pale yellow color.
Add egg and vanilla. Mix.
Add flour, baking soda, cornstarch, and salt to butter mixture.
Mix well.
Add in the Andes and chips and mix, but, reserve small amount of candy for topping the cookies.
Use a 2 tablespoon cookie scoop and place 12 cookies onto prepared pan, leaving 2 inches between cookies.
Top cookies with reserved candy and press the candy into the cookie dough slightly.
Bake for 10 to 12 minutes or until the edges of the cookies are beginning to brown and the center is still soft.
Cool on sheet for a few minutes then transfer to counter to cool completely.
Makes about 24 cookies.
Tips:
You can add green food coloring for a festival touch.
You can also top with sprinkles if you want to be fancy.
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