Flourless Chocolate Peppermint Cookies

• Vegetarian
• Gluten free

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/2 tsp Baking soda
  • 4 oz Cocoa powder
  • 4 oz Powdered sugar
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Butter

• Desserts

  • 1/2 cup Peppermint crunch baking bits

Found on flippindelicious.com

Description

Ingredients

• ½ cup butter, softened
• 4 oz (approx 1 cup) powdered sugar
• 1 egg
• ½ teaspoon baking soda
• ½ teaspoon salt
• 4 oz (approx 1 cup) cocoa powder (I like using dark or dutch-processed)
• ½ cup peppermint crunch baking bits, plus extra to top* (double check that they are gluten-free)

Directions

• Preheat your oven to 350F. Line your baking sheets with Reynolds Cookie Baking Sheets.
• Cream together the butter and powdered sugar.
• Add the egg and mix until smooth.
• Add the baking soda, salt, and cocoa powder and mix until combined.
• Stir in the peppermint crunch baking bits.
• Scoop the cookie dough onto the Cookie Baking Sheets 3 inches apart using a 1½ tablespoon cookie scoop. Gently sprinkle with some extra peppermint baking bits.
• Bake for 10-12 minutes. They will not look done, and will still be very soft but will lose their doughy shine.
• Immediately after they come out of the oven press some extra peppermint baking bits on top, as desired. I usually just fill in any gaps that happened as the cookies spread.
• After 2-3 minutes remove the cookies on the Reynolds Cookie Baking Sheet to a cooling rack to prevent them from overcooking.