Brownie Mint Kiss Cookies
Unleash the MAGIC with these fudgy, festive Gluten-Free Brownie Mint Kiss Cookies! Get ready for a taste bud extravaganza with this decadent treat that's not just gluten-free but also a true chocolate lover's dream! Imagine a symphony of flavors – from the rich cocoa powder to the smooth espresso kick, topped with a surprise Candy Cane Kiss for that extra festive zing! Whip out your apron and let's dive into the steps that'll turn your kitchen into a chocolate haven – because every kitchen deserves a little magic! #GlutenFreeMagic #ChocolateDreams #FestiveFlavors
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
Preheat oven to 350°F
In medium mixing bowl, combine:
In small sauce pan, add
In small sauce pan, add:
Gradually add fudge mixture to sugar and egg mixture
Flour
Baking powder
Nonfat dry milk powder
Salt
Mix well to combine ingredients
3. In large mixing bowl, add:
Sugar
Brown sugar
Stir to combine
Add:
2 eggs, room temperature
1 tablespoon vegetable oil
1 teaspoon vanilla extract* be sure it’s labeled gluten free
Mix together with electric mixer, or by hand until sugar is dissolved and mixture is fluffy
4. In small sauce pan, add:
Chocolate chips
Butter
Place on low – medium low until completely melted
Stir, being careful not to overcook chocolate; 5 – 8 minutes
Once melted and blended, turn off heat
Add:
Espresso powder or instant coffee
Cocoa powder
Mix until blended and smooth; will look thick and fudgy
5. Gradually add fudge to sugar and egg mixture
Mix until blended
Slowly adding fudge mixture to sugar and egg mixture keeps the eggs from cooking. Once about half the warm mixture has been added, go ahead and add the rest of it to the bowl.
6. Add dry ingredients to wet
Gradually adding in dry mix makes it easier to stir the batter
7. Roll dough to about 1½ - 2 tablespoons
Space 1½ inches apart
Consistent-sized dough balls ensure cookies bake evenly
Bake 10 – 13 minutes until edges set and cookie is moist in the middle; tops will be shiny and crackled when done
9. Let cookies cool for 10 minutes; unwrap kisses
10. Place a kiss in center of each cookie
Once kisses are on cookies, either pop the tray of cookies in freezer for 10 minutes, or keep cookies - undisturbed - on the tray at room temperature for 45 minutes.
