w-chocolate peppermint & m-chocolate chip cookies

How To Make w-chocolate peppermint & m-chocolate chip cookies

• 1

  Preheat the over to 375 and spray cookie sheets with non-stick spray or line with parchment paper. In a medium bowl, whisk together the gluten free flour, baking soda and salt. Using mixer, cream together the butter, cream cheese, then add in the sugar, light brown sugar and vanilla extract until light and fluffy, Add the eggs, one at a time, mixing well after each egg is added in. Add the dry ingredients into the wet ingredients, mixing until just combined. Stir in the milk chocolate chips and Andes Peppermint Crunch Baking Chips.
• 2

  Refrigerate dough 2 hours or more, making sure it's well covered. Using a cookie dough scoop, place the dough balls 2 inches apart on the cookie sheet. (I used a 1 Tablespoon scoop, but I made them heaping tablespoons.)
• 3

  Bake for 9 to 11 minutes, or until golden brown. Cool the cookies on the cookie sheets for 2 minutes, then transfer to a wire rack to cool completely.
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