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!
Calories:
Ingredients
- 1 - ¼ cups Gluten Free all-purpose flour like Better Batter GF Flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- ¾ cup butter room temperature
- ¼ cup cream cheese room temperature
- ½ cup sugar
- 1 cup packed light brown sugar
- 1 ½ 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 ½ 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.
I froze ½ 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.