Mint Chocolate Chip Cookies

These are so good!! I love mint chocolate chip ice cream and so when I saw these listed on a recipe website, I had to try them. The original recipe comes from a Betty Crocker recipe for their sugar cookie (yes I said sugar cookie) mix. I just took the changes and added them to my favorite GF sugar cookie recipe and they turned out delicious. I had several requests for the recipe.

Mint Chocolate Chip Cookies

Use your favorite GF sugar cookie recipe or use my favorite found here.

Additional ingredients:

1/4 tsp peppermint extract
6-8 drops green food coloring (optional)
1 cup creme de menthe baking chips (I used Andes brand)
1 cup semisweet chocolate chips (I prefer Hershey's chocolate chips)

1. Follow your recipe as normal except add the mint extract to the wet ingredients.
2. After combining wet and dry ingredients, mix in food coloring.
3. Once your dough is finished, fold in the creme de menthe and semisweet chocolate chips.
4. Roll into balls and place on ungreased cookie sheets. I flattened the cookies with the palm of my hand since sugar cookies don't spread like other cookies.
5. Bake at 350 for 8-10 minutes. The smaller ones I baked took 8 and the larger ones took 10 minutes. They were done when the tops held their shape when lightly pressed.

Sugar Cookies

I love soft sugar cookies and this one works great. You'll have to practice to get a feel for how much flour to use when rolling it out. I recommend putting the dough in the fridge or freezer for a while so it's less sticky and rolls out better.

Sugar Cookies

1 cup butter
1 cup sugar
2 eggs
1/2 tsp Vanilla
3 cup gluten-free flour
1 1/2 tsp xanthan gum
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 cup sour cream

1. Cream butter and sugar.
2. Add eggs and vanilla. Mix well.
3. Combine dry ingredients and add to creamed mixture with sour cream; mix until smooth.
4. Cover bowl and chill bowl at least 1 hour.
5. On rice floured surface, roll out to 1/4 inch thickness. Cut into desired shapes. (I have also just rolled them in balls and then flattened them after placing them on the cookie sheet.)
6. Place on ungreased cookie sheets. Bake at 350°F for 8 to 10 minutes. Do not over bake. Tops should be firm enough to hold their structure when lightly pressed. If they are starting to turn golden, they are definitely done.
7. Remove cookies to wire rack or paper towels to cool.
8. If desired, frost when cookies are no longer warm; color frosting if desired.

The original recipe claims this makes 3 dozen cookies. I recently made some and didn't make them very large. I got closer to 5-6 dozen.