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

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!
Author: Kim Lange


  • 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


  • 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.


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.