Ingredients
Scale
- 1/2 cup salted butter, room temperature
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups gluten free flour blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon sea salt
- 1 cup peppermint chips
- 2 oz. white chocolate
- 1/4 cup sprinkles (I used candycane shapes in white and red)
Instructions
- Preheat your oven to 350F.
- In the bowl of a stand mixer, beat together the butter, sugar and brown sugar for 1 minutes on high or until it turns light in color and is fluffy. Scrap down the sides of the bowl and mix for another 20 seconds.
- Mix in the egg and vanilla extract on low, until combined.
- Add in the flour, baking soda, baking powder and salt. Mix on low for 25 seconds.
- Fold in the pepperminut chips with a rubber spatula or wooden spoon
- Using a teaspoon cooking scoop, scoop the cookies on a baking sheet tray. Leave about 2 inches between each cookie. Repeat until all the dough is formed into cookies. Bake each tray for 6 minutes.
- Remove from the oven and tap the baking sheet tray on your counter top or stove top 2-3 times to flatten the cookies slightly. Place back into the oven for 2 minutes.
- Take the cookies out of the oven and let cool on the baking sheet tray for 2 minutes. Carefully remove and let cool completely on a wire rack.
- Melt the white chocolate in a small bowl for 15 second increments in the microwave, stirring after each time until fully melted.
- Using a small spoon, drizzle the melted white chocolate over one side of each cookie. Sprinkle a pinch of sprinkles on top.
Notes
If you can’t find peppermint chips – replace with white chocolate chips. Omit the vanilla extract and replace with 1 1/2 teaspoons peppermint extract.
Keep in an air tight container for 4-5 days or freeze until ready to enjoy.
- Prep Time: 10
- Cook Time: 8
- Category: baking
- Method: oven
- Cuisine: dessert