* 1/2 cup (113g) unsalted butter * 1 1/4 cup (125g) granulated sugar * 2 tsp peppermint extract * 1/4 cup (60ml) milk * 1 egg * 1 1/2 cups (192g) flour * *If using gluten-free flour, add 1/2 tsp xanthan gum* * 1/2 cup (50g) cocoa powder * 1/2 tsp salt * 1/2 tsp baking soda * 1/2 tsp baking powder * 2 Peppermint Chocolate Bars, cut up (around 100-160g) * *I used two after eight bars (80g)*
**Directions**
1. Preheat the oven to 350°F (180°C) 2. In one bowl, cream together 1/2 cup (113g) unsalted butter, 1 1/4 cup (150g) granulated sugar, 2 tsp peppermint extract 3. Whisk in 1 egg 4. Stir in 1/4 cup (60ml) milk 5. In a separate bowl, mix 1 1/2 cups (192g) flour, 1/2 cup (50g) cocoa powder, 1/2 tsp salt, 1/2 tsp baking soda, and 1/2 tsp baking powder 6. Slowly pour and stir 1/4 portions of the dry ingredients into the wet ingredients, until fully combined 7. Fold in cut-up peppermint chocolate pieces 8. Line a baking pan with either parchment paper – OR – cooking spray 9. Roll golf-ball sized portions of dough between your palms, and place evenly on baking sheet 10. Bake the cookies in the oven at 350°F (180°C) for 10 – 11 minutes 11. Allow the cookies to cool for a minimum of 15 minutes before tucking in 12. Enjoy!
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[Recipe Link](https://www.sarahfreia.com/blog/gluten-free-peppermint-chocolate-fudge-cookies-recipe) (+ extra photos)
**Ingredients**
* 1/2 cup (113g) unsalted butter
* 1 1/4 cup (125g) granulated sugar
* 2 tsp peppermint extract
* 1/4 cup (60ml) milk
* 1 egg
* 1 1/2 cups (192g) flour
* *If using gluten-free flour, add 1/2 tsp xanthan gum*
* 1/2 cup (50g) cocoa powder
* 1/2 tsp salt
* 1/2 tsp baking soda
* 1/2 tsp baking powder
* 2 Peppermint Chocolate Bars, cut up (around 100-160g)
* *I used two after eight bars (80g)*
**Directions**
1. Preheat the oven to 350°F (180°C)
2. In one bowl, cream together 1/2 cup (113g) unsalted butter, 1 1/4 cup (150g) granulated sugar, 2 tsp peppermint extract
3. Whisk in 1 egg
4. Stir in 1/4 cup (60ml) milk
5. In a separate bowl, mix 1 1/2 cups (192g) flour, 1/2 cup (50g) cocoa powder, 1/2 tsp salt, 1/2 tsp baking soda, and 1/2 tsp baking powder
6. Slowly pour and stir 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
7. Fold in cut-up peppermint chocolate pieces
8. Line a baking pan with either parchment paper – OR – cooking spray
9. Roll golf-ball sized portions of dough between your palms, and place evenly on baking sheet
10. Bake the cookies in the oven at 350°F (180°C) for 10 – 11 minutes
11. Allow the cookies to cool for a minimum of 15 minutes before tucking in
12. Enjoy!