Ok… So if there’s one cookie recipe you really need to try out for yourself, it’s this one. Rich chocolatey textures with a hint of peppermint. A decadent, smooth chocolate outer shell with a crunchy chocolate/peppermint cookie on the inside. This is my new favourite cookie and boy oh boy am I pleased with the results! It’s the type of cookie usually sold by girl scouts in the US. We don’t get that sort of treat here… I mean, we do, at the supermarket though, not door to door via a little girls dressed in brown lol. We also have a shortage of this delicious stuff in its gluten free version. So when I saw a photo of them online, I just had to try them out, in all their gluten free glory, for the good of coeliacs everywhere!!! Now one thing you have to remember when making these is that gluten free flour is a bit tricky at times. It does not behave like normal flour, also, different brands of gf flour usually react differently to one another… So making these cookies is highly dependent on the type and brand of gf flour used… Keep that in mind for later…
What you need:
- 175 grams unsalted butter – ideally softened to room temperature
- 200 grams granulate white sugar
- 2 small eggs – room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon peppermint extract
- 65 grams unsweetened cocoa powder (gluten free – I used Cadbury’s Powdered Cocoa)
- 1.5 teaspoon baking powder
- A pinch of salt
- *2 and 1/2 cups gluten free flour – this is where you need to be very careful! You’ll get what I mean in the description. I used Schär Mix C – that’s the flour used for sweets and pastries… See which one you like best and work with that.
Chocolatey Coating Ingredients:
- 200 grams dark chocolate – I use NOVI cooking chocolate, I love the taste and texture of it. Melts really well in the microwave too!
- 200 grams milk chocolate – same brand for me – NOVI, but any one you like is fine
- 50 grams white chocolate (optional)
- 1/2 teaspoon vegetable oil
- 1/4 teaspoon peppermint extract
IF YOU PREFER A DARK CHOCOLATE COVERING JUST PUT 400 GRAMS OF DARK CHOCOLATE IN THE COATING, SAME GOES FOR THE MILK CHOCOLATE IF YOU PREFER THAT!
First make the cookies.
I used my Kenwood food mixer to do this job but you could easily use a hand held mixer just as well.
- In a large bowl, beat the butter for 1 minute on medium speed until completely smooth and creamy. Then add the granulated sugar and once again beat on medium to high speed until fluffy and light in color. Beat in the eggs, one at a time, the vanilla extract, and peppermint extract on high speed. Scrape down the sides and bottom of the bowl as needed. Make sure you scrape the bottom too, it’s where the grittiest bit of the mixture usually forms, especially with the standing food mixers!
- Sift the flour and cocoa powder together in a medium bowl. The sifting is important here, it really contributes nicely to the texture of the cookies. Whisk in the baking powder and salt until combined. On low speed, slowly mix into the wet ingredients until combined. This is where it gets a bit complicated for the gluten free flour users. You should get a dough mix here, not a wet mix but a dough, pastry-like combination you can actually work with a rolling pin. My advice is start with the 2.5 cups I first mentioned, if by the end of the mixing the product is still gooey, keep adding gf flour bit by bit, leaving the mixer on in the mean time, until you get the desired texture. It has to look like a sugar cookie dough… you literally have to be able to make it into a ball and easily grab it in your hands without it falling apart of sticking to everything. Don’t worry, you’ll get there! Keep working in that flour until you get this texture and you’ll be fine.
- Once you get the desired dough like mixture, divide it into two equal parts. Roll each portion out onto a piece of baking paper to about 1/4″ thickness. Stack the pieces (with parchment paper between) onto a baking sheet and refrigerate for at least 1 hour. Chilling the dough is MANDATORY. Do not skip this part! Without the chilling, the cookies will lose their shape when you bake them!
- Once chilled, preheat oven to 180°C. Line two cooking trays with with baking paper paper. Remove one of the dough pieces from the refrigerator and using a 2-inch round cookie cutter, or the top of a medium sized jar (that’s what I did) cut in the chilled dough into circles. Transfer the cut cookie circles on to the prepared baking tray. Re-roll the remaining dough and continue cutting until all of it is used.
- Bake for 8 minutes – Make sure you rotate the baking sheet halfway through. Allow to cool on the baking tray for 5 minutes, then transfer the cookies to a wire rack to cool completely before dipping them in the chocolate mix.
Whilst the cookies are cooling:
- Cut the cooking chocolate into more manageable cubes, then melt them, with the oil. I used the microwave but use whatever you’re most comfortable with. BE CAREFUL, don’t let the chocolate burn! You need a smooth, creamy consistency, not a burnt, flakey, mushy mess.
- Once melted, stir in the peppermint extract. Dip each cooled cookie completely into the chocolate and use a fork to lift out.
- Place the now chocolate covered cookies onto a baking paper – lined tray. Place the tray into the refrigerator to help the chocolate set.
- I melted some white chocolate after the cookies had thoroughly cooled, and just drew some lines on with a large skewer, just for decoration.
Once set, enjoy! The cookies are served best cold. You could even put them in the freezer for a while to get that extra chill on them!
Hope you like this recipe as much as I did! They are rich and decadent, with a refreshing touch of peppermint. Perfect with a hot cup of coffee or a cool glass of milk! 🙂
Until next time!