Simple Way to Milano Cookies Double Milk Chocolate

Gluten-Free Double Chocolate Peppermint Cookies

With plenty of cocoa powder and big wells of dark chocolate, these double chocolate cookies are so fudgy that a tall glass of cold milk is not only delicious, but essential with the mixer on low, add the dry ingredients and beat just until combined.

Recipe Summary Gluten-Free Double Chocolate Peppermint Cookies

Yummy cookies with beautiful, crispy tops, and soft insides.

Ingredients | Milano Cookies Double Milk Chocolate

1 ½ cups white sugar

1 cup butter, softened

2 eggs

2 teaspoons peppermint extract

2 cups rice flour

⅔ cup cocoa powder

1 teaspoon baking soda

¼ teaspoon salt

2 cups chocolate chips

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease 2 baking sheets.

Place sugar, butter, eggs, and peppermint extract in a bowl. Stir until well combined.

Combine rice flour, cocoa powder, baking soda, and salt together in a separate bowl. Gradually pour into the butter mixture; mix to fully combine. Fold chocolate chips into the dough.

Drop spoonfuls of dough 2 inches apart onto baking sheets.

Bake in the preheated oven until set and edges start to darken, 8 to 10 minutes.

Info | Milano Cookies Double Milk Chocolate

prep: 15 mins cook: 8 mins total: 23 mins Servings: 20 Yield: 2 baking sheets

TAG : Gluten-Free Double Chocolate Peppermint Cookies

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