Description
Delicious gluten-free cookies with peppermint flavor and crunchy pretzel bits.
Ingredients
Scale
- 10 ounces gluten-free Pretzel Crisps, (divided)
- 1½ cups gluten-free measure-for-measure flour
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup butter, (at room temperature)
- ¼ cup coconut oil, (at room temperature)
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- ½ cup Andes Peppermint Crunch Baking Chips or chopped Andes Peppermint Crunch Thins
- 8 ounces white chocolate bars
- ¼ cup crushed peppermint candies
Instructions
- In the bowl of a food processor, process 1 bag of the gluten-free Pretzel Crisps into a smooth flour. Open the remaining bag and set aside 20 whole Pretzel Crisps. Close the bag and crush the remaining Pretzel Crisps into large chunks.
- In a medium bowl, whisk together the pretzel flour, gluten-free flour, salt and baking soda.
- In the bowl of a stand mixer fitted with a paddle attachment, or using a hand mixer, cream together the butter, coconut oil, brown sugar and granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
- Add the eggs and vanilla and mix until well-combined. Scrape down the sides and bottom of the bowl.
- With the mixer running on low, slowly add the dry ingredients to the wet ingredients and mix until well-combined. Scrape down the sides and bottom of the bowl, then mix again until fully incorporated. Stir in the pretzel chunks and Andes Peppermint Crunch Baking Chips.
- Cover the bowl and refrigerate for at least 1 hour, or up to 3 days.
- Preheat the oven to 350°F. Line large baking sheets with parchment paper or silicone baking mats.
- Scoop the cookie dough into round balls, 3 tablespoons per ball. Place on the prepared baking sheet, about 2 inches apart.
- Bake for 11-13 minutes, until the edges are golden brown but the centers are still soft.
- Chop the white chocolate bars into 8 pieces per bar.
- As soon as the cookies come out of the oven, place a piece of white chocolate on top of each cookie. Place the cookies back in the oven for 1-2 minutes to melt the chocolate. Remove from the oven and spread into an even layer and immediately top with a whole Pretzel Crisp and crushed peppermint candy.
- Cool on the baking sheets for 10 minutes. Transfer to a wire rack to cool completely.
Notes
- Feel free to use chopped Andes Peppermint Crunch Thins if you cannot find the baking chips.
- For best results, chill the dough before baking.
- Prep Time: 1 hour
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg