Whether its national cookie day, several weeks before the holidays, or a rainy day, these gluten-free mint chip cookies are my go-to activity. They’re perfectly chewy and combine the classic chocolate chip cookie with Andes mints to be one of the best after-dinner desserts. The cookie recipe is fairly simple, but the mix-ins are so fun! In this recipe, I used chopped dark chocolate, andes mints, and a bit of peppermint extract. If you want to tone down the minty freshness or amp up the chocolate taste, you can definitely play around with measurements! Sometimes, I like to add more chopped chocolate, and other times I like to just use andes mints! These are a make it what you want it kind of cookie! And yes, they do actually melt in your mouth.
What You Need to Make Melt In Your Mouth Gluten-Free Mint Chip Cookies
- Butter: Make sure the butter is softened but not melted! This will ensure that the cookies are soft but not overly so!
- Brown sugar
- White sugar
- Eggs: I haven’t tried using egg alternatives in this recipe.
- Peppermint extract: This is optional but recommended to give the cookies the best minty flavor!
- Baking soda
- Baking powder
- Gluten-free flour: I love using the King Arthur Baking gluten-free flour mix for cookies! It works with so many different types of recipes and is easy to adapt to recipes that call for wheat flour. However, you can use any gluten-free flour that you have at home: just made sure it is a 1:1 substitute!
- Andes creme de menthe baking chips: Manufactured by Tootsie Roll, all Andes chocolate candies are made in a dedicated gluten and nut-free facility! Their baking chips are amazing in this recipe!
- Chopped dark chocolate: I used a bar of Raaka dark chocolate, which is also 100% nut-free.
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Melt In Your Mouth Gluten-Free Mint Chip Cookies
Ingredients
- ½ cup salted butter
- ¾ cup brown sugar
- ½ cup white sugar
- 2 eggs
- ⅛ tsp peppermint extract
- 1 tsp baking soda
- 1 tsp baking powder
- 2 cups gluten-free flour
- 1 cup andes creme de menthe baking chips
- 1/2 cup chopped dark chocolate
Instructions
- Preheat oven to 350° F.
- Use a hand mixer to beat butter, sugar, and eggs on high until creamy and well combined.
- Fold in dry ingredients using a spatula.
- Stir in mint chocolate baking chips and chopped dark chocolate.
- Let dough chill for 1 hour in the fridge.
- Line a baking sheet with parchment paper. Roll cookie dough into 2 tbsp balls, and place on tray.
- Bake for 12-14 minutes. Let cool completely before removing from baking sheet.
