Heavenly Gluten-Free Peppermint Frosted Chocolate Cookies

From Chrissa: “These were absolutely delicious and loved them so much, I made another batch because we had so much frosting leftover. My daughter has Celiac and the whole family couldn’t believe these were gluten free. I can’t wait to make more of your recipes!”

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Essential Ingredients for Perfect Peppermint Cookies

Embark on your holiday baking journey with confidence! Here’s a detailed look at the key ingredients that will bring these gluten-free peppermint frosted chocolate cookies to life. For precise measurements, please refer to the comprehensive recipe card below.

• Gluten-Free Flour Blend and Almond Flour: The secret to the superior texture of these cookies lies in the harmonious blend of two flours. A high-quality, measure-for-measure gluten-free baking flour (preferably one that includes xanthan gum for structure) forms the primary base, while a touch of fine almond flour adds a delicate tenderness and rich depth of flavor that complements the chocolate perfectly. This combination ensures a cookie that’s both soft and satisfyingly chewy. This is my absolute favorite brand for a reliable gluten-free blend.
• Andes Peppermint Baking Chips: These festive chips are a star ingredient, infusing both the cookie dough and the frosting with their iconic minty chocolate flavor. You have the option of using either Andes Peppermint Crunch Baking Chips or finely chopped Andes Peppermint Crunch Thins. Both varieties are typically available seasonally at most major grocery stores. I always recommend stocking up when you find them, as they add an unparalleled holiday spirit to your baking!
• Unsweetened Cocoa Powder: For a truly decadent and intensely chocolatey cookie, the quality of your cocoa powder matters. Opt for a high-quality, unsweetened cocoa powder, such as Ghirardelli or Dutch-processed cocoa. This choice will deliver a richer, more vibrant chocolate flavor and a beautiful deep color to your cookies, making them even more appealing.
• Butter and Coconut Oil: Using a combination of butter and coconut oil at room temperature creates an incredible foundation for the cookies. The butter provides classic richness and flavor, while the coconut oil contributes to the tender crumb and slight chewiness. Ensure both are at room temperature for optimal creaming.
• Brown Sugar and Granulated Sugar: This dual sugar approach offers the best of both worlds. Brown sugar lends a moist, chewy texture and a subtle caramel note, while granulated sugar ensures the cookies spread just enough and achieve a crisp edge.
• Large Eggs: Eggs act as a binder and add richness, helping to create a well-structured and fluffy cookie dough. Ensure they are at room temperature to incorporate smoothly into the mixture.
• Vanilla and Peppermint Extracts: Vanilla extract enhances the overall sweetness and deepens the chocolate flavor. Peppermint extract, of course, is crucial for that invigorating minty kick. Be mindful with peppermint extract, as a little goes a long way!
• Semi-Sweet Chocolate Chips: While Andes chips bring the peppermint, additional semi-sweet chocolate chips ensure a deep, robust chocolate flavor throughout the cookie.

• Cream Cheese and Sour Cream: These two dairy powerhouses are absolutely vital for achieving the signature rich, tangy, and incredibly smooth texture of this frosting. The cream cheese provides a luxurious body and a pleasant tang that beautifully cuts through the sweetness, while the sour cream adds an extra layer of creaminess and a subtle, delightful zest. Do not skip these ingredients; they are the magic behind what makes this particular frosting so special and perfectly complementary to the chocolate peppermint cookies!
• Powdered Sugar: Also known as confectioners’ sugar, this fine sugar is essential for creating a smooth, lump-free frosting with a perfectly balanced sweetness.
• Pinch of Kosher Salt: A small amount of salt in the frosting helps to balance the sweetness and enhance all the other flavors, particularly the cream cheese and chocolate.
• Red Food Coloring (Optional): A tiny drop of red food coloring can be added to the frosting for a subtle pink hue, enhancing the festive peppermint appearance, especially for holiday gatherings.
• Additional Chopped Andes Peppermint Crunch Thins for Topping: After frosting, a final sprinkle of chopped Andes Peppermint Crunch Thins not only adds a beautiful visual appeal but also a delightful crunch and an extra burst of minty chocolate flavor to each cookie. If using the Crunch Thins, remember to chop them finely before sprinkling.

If you’re particularly fond of the refreshing peppermint flavor, you might also adore this decadent peppermint oreo pie (made with glorious gluten-free Oreos!), these cheerful peppermint crispy treats, and my rich, fudgy gluten-free mint brownies. Each recipe offers a unique way to enjoy that classic holiday mint experience!

Step-by-Step Guide to Crafting Gluten-Free Peppermint Frosted Chocolate Cookies

Creating these festive gluten-free peppermint frosted chocolate cookies is a delightful process. Here’s a comprehensive overview of how to bring this recipe to life, ensuring delicious results every time. For the complete, detailed instructions, you can easily jump directly to the recipe card at the bottom of the page!

• Prepare Your Dry Ingredients: In a medium-sized mixing bowl, meticulously whisk together all the dry ingredients: the gluten-free flour blend, almond flour, cocoa powder, baking powder, baking soda, and kosher salt. Whisking ensures that all leavening agents and flavors are evenly distributed, preventing pockets of unmixed ingredients and guaranteeing a consistent rise and flavor in your cookies. Once thoroughly combined, set this bowl aside.
• Cream Butter and Sugars to Perfection: In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, combine the softened butter, coconut oil, rich brown sugar, and granulated white sugar. Beat these ingredients together on medium speed until the mixture becomes wonderfully light, fluffy, and visibly pale. This process, known as creaming, incorporates air, which is crucial for the cookies’ texture. Next, beat in the large eggs one at a time, followed by the vanilla and peppermint extracts, mixing until everything is fully incorporated and the mixture is smooth and aerated.

• Combine Wet and Dry & Incorporate Mix-ins: Gradually add the whisked dry ingredients into the wet ingredients in the mixer bowl, mixing on low speed until they are just combined. Be careful not to overmix, as this can lead to tough cookies. Halfway through, stop the mixer and scrape down the bottom and sides of the bowl to ensure all ingredients are thoroughly blended. Finally, gently fold in the semi-sweet chocolate chips and the Andes Peppermint Crunch, distributing them evenly throughout the dough.
• Crucial Dough Refrigeration: Cover the bowl with plastic wrap and refrigerate the cookie dough for a minimum of 2 hours. This chilling period is vital for gluten-free dough, as it allows the flours to fully hydrate, prevents excessive spreading during baking, and deepens the flavors. You can even refrigerate the dough for up to 3 days, making it an excellent make-ahead option for busy holidays.
• Prepare for Baking and Scoop Dough: Once the dough is adequately chilled, preheat your oven to 350°F (175°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking. Use a cookie scoop (approximately 2 tablespoons per scoop) to form uniform round balls of dough. Place them on the prepared baking sheets, ensuring about 2 inches of space between each cookie to allow for proper spreading.

• Bake to Perfection: Transfer the baking sheets to the preheated oven and bake for 10-12 minutes. The cookies are done when their edges appear set and lightly golden, but their centers still look wonderfully soft and slightly underbaked. This ensures a perfectly chewy texture. Overbaking can lead to dry cookies, so keep a close eye on them! Once baked, remove from the oven and let them cool on the baking sheet for about 5 minutes before carefully transferring them to a wire rack to cool completely. Cooling completely is crucial before frosting.