These Gluten Free Spiced Peppermint Patty Cookies are Amazing and with Christmas just around the corner i believe these make for a great Christmas Cookie.
These are Delicious and I believe they may just be the best cookies I have made yet. I love experimenting with different cookie mix ins. All you need is the right cookie base.
These are definitely the cookies me and my son will be making for Santa. We all know how much Santa loves his cookies, but put a cookie with his other favorites which is Peppermint and Ginger. Santa will have you on the nice list forever.
The key Ingredients with this cookie is the Cream Cheese and the Melted Butter, it stops them going hard from the Candy Canes while the Melted Butter gives for a rich chewiness.
For the Candy Canes just put them in a zip lock bag and bash them with a wooden spoon.
- 2 cups Gluten Free all-purpose flour
- ½ tsp xanthan gum
- 1 tsp baking soda
- 1 tsp salt
- 2 ounces cream cheese, room temp
- ¾ cups unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup sugar
- 1½ tsp. vanilla extract
- 2 egg yolks
- 1 cup Dark chocolate chips
- ½ Cup Chopped Candied Ginger
- 2 Crushed Peppermint Candy Canes
- Preheat oven to 375°F/180°C Fan/Gas 4.
- In a medium bowl, whisk together gluten-free flour, xanthan , baking soda and salt. Set aside.
- In the bowl of your stand mixer or handheld mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes.
- Add vanilla extract and egg yolks mixing on low-medium speed until well mixed.
- Add the flour mixture that you set aside earlier, beating on low until just combined.
- Add the Chocolate Chips, Candied Ginger and Crushed Candy Canes and mix by hand, just until mixed thoroughly.
- Line cookie sheets with sheets of parchment paper or silicone liners.
- Use a Tablespoon to scoop out the cookie dough and place on a lined cookie sheet.
- Bake the cookies for 11-12 minutes. Remove when edges are set and just browning. The centers will look underdone, but will continue cooking as they cool. If you like gooey centers, cook less, if you like crunchier cookies, cook longer.
- Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.
