Brownie Mint Kiss Cookies
Festive and Flavorful: Gluten-Free Chocolate Candy Cane Kiss Cookies
The holiday season is the perfect time to whip up treats that bring joy to your taste buds and festive cheer to your kitchen! These Gluten-Free Chocolate Candy Cane Kiss Cookies are a delightful blend of rich chocolate, enhanced by a touch of espresso, and crowned with a playful burst of peppermint from Candy Cane Kisses.
Whether you're baking for a holiday party, a cozy night in, or simply indulging in a sweet treat, this recipe combines the magic of the season with ease, resulting in the texture and flavor of bakery-worthy perfection.
Ready to fill your home with the aroma of chocolate and peppermint? Let’s get started on these irresistible cookies!
A video demonstration of this recipe is on Celiac Kitchen’s YouTube channel
Ingredients
1¼ cups gluten free 1:1 flour (we used King Arthur Measure for Measure Flour)
1 teaspoon baking powder
2 tablespoons nonfat dry milk powder
¼ teaspoon salt
½ cup granulated sugar
½ cup brown sugar
2 eggs, room temperature
1 tablespoon vegetable oil
1 teaspoon vanilla extract* be sure it’s labeled gluten free
1 cup chocolate chips
6 tablespoons unsalted butter
1½ teaspoons espresso powder or instant coffee (brings out chocolate flavor)
¼ cup unsweetened cocoa powder
Candy Cane Kisses (or your favorite flavor)
Instructions
1. Preheat oven to 350°F
2. Prepare dry ingredients
In medium size bowl whisk together
Gluten free flour
Baking powder
Nonfat dry milk powder
Salt
3. Prepare wet ingredients
In large bowl combine
Granulated sugar
Brown sugar
Add
Eggs
Vegetable oil
Vanilla extract
Mix together with electric mixer, or by hand until sugar is dissolved and mixture is fluffy
4. Prepare chocolate mixture
Place in small saucepan on medium-low to medium heat
Chocolate chips
Butter
Stir until completely melted being careful not to overcook chocolate; 5 – 8 minutes
Once melted and blended, turn off heat and add
Espresso powder or instant coffee
Unsweetened cocoa powder
Mix until blended and smooth; will look thick and fudgy
5. Combine chocolate mixture into wet ingredients
Gradually add fudge to sugar and egg mixture (slowly to be sure eggs don’t cook)
Once about half the warm mixture has been added, go ahead and dd the rest
Mix until blended
6. Add dry ingredients to batter
Mix in a couple tablespoons at a time makes it easier to stir
7. Bake cookies
Roll dough to about 1½ - 2 tablespoons per cookie, spaced 1 ½” apart
Bake 10 – 13 minutes, until edges set, and cookies are moist in middle; tops should be shiny and crackled when done
8. Adding Kisses
Let cookies cool 10 minutes
Unwrap your favorite GF candy kisses
Place kiss in center of cookie
Important Step to Help Kisses Retain Their Shape:
Once kisses are on cookies, either pop tray of cookies in freezer for 10 minutes, or keep cookies - undisturbed - on the tray at room temperature for 45 minutes
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