Peppermint Chocolate Fudge Cookies Recipe - (Gluten Free)

I was eating an After Eight chocolate bar, and felt like I wanted a cookie version. That’s it. That’s the entire preamble. No more introduction.

Now enjoy the recipe!

The Recipe

Prep Time: 15 minutes

Cooking time: 7-8 minutes

Total Time: 22-23 minutes

Yield: 22-24 gluten free ube crinkle cookies

1/2 cup (113g) salted butter
1 1/4 cup (125g) granulated sugar
1/4 cup (60ml) milk
1 egg
2 tsp vanilla extract
1 1/2 cups (192g) flour
- If using gluten-free flour without xanthan gum, add 1/2 tsp xanthan gum
1/2 cup (50g) cocoa powder
1/2 tsp salt
1/2 tsp baking soda
1/2 tsp baking powder
2 Peppermint Chocolate Bars, cut up (around 80-100g)
- I used two after eight bars (80g)

Preheat the oven to 350°F (180°C)
In one bowl, cream together 1/2 cup (113g) salted butter, 1 1/4 cup (150g) granulated sugar, 2 tsp peppermint extract
Add 1 egg, and mix again
Add 1/4 cup (60ml) milk, and mix again
In a separate bowl, add 1 1/2 cups (192g) flour, 1/2 cup (50g) cocoa powder, 1/2 tsp salt, 1/2 tsp baking soda, and 1/2 tsp baking powder
Mix all of the dry ingredients together
Slowly pour 1/4 portions of the dry ingredients into the wet ingredients, until fully combined
Gently stir all of the ingredients together until just blended
Fold in cut-up peppermint chocolate pieces
Line a baking pan with either parchment paper - OR - cooking spray
Roll golf-ball sized portions of dough between your palms, and place evenly on baking sheet
Bake the biscuits in the oven at 350°F (180°C) for 10 - 11 minutes
Allow the biscuits to cool for a minimum of 15 minutes before tucking in
Enjoy!