GF White Chocolate Peppermint & Milk Chocolate Chip Cookies {Cream Cheese included!}

“I’ll be home for Christmas.
You can count on me!“

“Please have snow and mistletoe.
And presents under the tree.”

And these cookies…o.k.?

“Christmas Eve will find me.
Where the love light gleams“

And if you have these cookies, let me just tell you now!  Ridiculous!! They are so soft, chewy, buttery and are swaddled with Andes Peppermint Crunch Baking Chips and milk chocolate chips, baked in cream cheese cookie dough looking all jiggy with that ‘pop’ of red color!

I’ll be home for Christmas.
If only in my dreams.”

Here’s the recipe!!

GF White Chocolate Peppermint & Milk Chocolate Chip Cookies {Cream Cheese included!}

Kim Lange

Get all jiggy with a 'pop' of red color in these soft 'Gluten Free White Chocolate Peppermint & Milk Chocolate Chip Cookies baked in a lovely cream cheese cookie dough! Santa wants!

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Ingredients

  

• 1 - 1/4 cups Gluten Free all-purpose flour Better Batter GF Flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup butter room temperature
• 1/4 cup cream cheese room temperature
• 1/2 cup sugar
• 1 cup packed light brown sugar
• 1 1/2 teaspoons vanilla extract
• 2 large eggs
• 1 cup milk chocolate chocolate chips
• 1 cup Andes Peppermint Crunch Baking Chips

• 1 - 1/4 cups Gluten Free all-purpose flour Better Batter GF Flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 3/4 cup butter room temperature
• 1/4 cup cream cheese room temperature
• 1/2 cup sugar
• 1 cup packed light brown sugar
• 1 1/2 teaspoons vanilla extract
• 2 large eggs
• 1 cup milk chocolate chocolate chips
• 1 cup Andes Peppermint Crunch Baking Chips

Instructions

 

• Preheat the over to 375 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.

Notes

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.

Tried this recipe?Let us know how it was!

 Other Christmas Cookies you might wanna leave out for Santa!

Red Velvet Santa {Cake Mix} Cookies

Perfect Chocolate Chip Cookies

JUMBO ‘Soft Batch’ M&M Cookies 

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