Ingredients

The following ingredients have 9 Servings
  • 1/2 cup butter unsalted butter, softened
  • 1/2 cup sugar
  • 1 cup gluten free flour
  • 1/4 cup dutch processed cocoa powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1/2 cups dark chocolate melting wafers
  • 1/4 cup crushed peppermint candies

Instruction

  • Preheat oven to 375 degrees F.
  • In a stand mixer add butter and sugar. Beat until creamy.
  • Add in the cocoa powder, baking soda, and salt. Beat until all the ingredients are combined. Scrap the sides to mix everything if you need to.
  • Next add in the egg and vanilla extract. Beat until combined. Then add in the flour and beat until combined.
  • The dough should be a good ball rolling consistency, if not, put the dough in the refrigerator for a bit to harden up.
  • Scoop into 1″ balls and place on parchment lined baking sheets (or you could use silicon mats, which is what I prefer) about 2″ apart.
  • Using your thumb or a teaspoon measure, press each ball in the middle making a slight imprint. This will help cookies flatten out.
  • Bake for 8 minutes.
  • Remove from oven and let cookies sit for 5 minutes.
  • In the meantime, to a small bowl add chocolate melting wafers. Melt chocolate in the microwave in 30 second increments, stirring each time until the chocolate is completely melted.
  • Dunk each cookie in the chocolate (cover about half of the cookie) and place on parchment paper.
  • Sprinkle the chocolate dipped side with crushed peppermint candy.
  • Serve!