Gluten-Free White Chocolate Peppermint and Milk Chocolate Chip Cookies
The Baking Chocolatess
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Dough can be refrigerated up to 72 hours.
I froze 1/2 of my dough by scooping up the rest of the dough balls and placing them on a baking sheet and putting them in the freezer for 45 minutes and then take them out and place the balls into a freezer bag and place back into the freezer. I already ate those too...and they were just as delicious as the first time around.
- 1 1/4 Cup gluten free all-purpose flour, such as Better Batter GF Flour
- 1 Teaspoon baking soda
- 1 Teaspoon salt
- 3/4 Cups butter, room temperature
- 1/4 Cup cream cheese, room temperature
- 1/2 Cup sugar
- 1 Cup packed light brown sugar
- 1 1/2 Teaspoon vanilla extract
- 2 large eggs
- 1 Cup milk chocolate chocolate chips
- 1 Cup peppermint baking chips
Preheat the over to 375 degrees F and spray cookie sheets with non-stick spray or line with parchment paper.
In a medium bowl, whisk together the gluten free flour, baking soda and salt. Using mixer, cream together the butter, cream cheese, then add in the sugar, light brown sugar and vanilla extract until light and fluffy. Add the eggs, one at a time, mixing well after each egg is added in.
Add the dry ingredients into the wet ingredients, mixing until just combined. Stir in the milk chocolate chips and Andes Peppermint Crunch Baking Chips
Refrigerate dough 2 hours or more, making sure it's well covered. Using a cookie dough scoop, place the dough balls 2 inches apart on the cookie sheet. (I used a 1 tablespoon scoop, but I made them heaping tablespoons.) Bake for 9 to 11 minutes, or until golden brown. Cool the cookies on the cookie sheets for 2 minutes, then transfer to a wire rack to cool completely.