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Gluten-Free Chocolate Mint Cookies PDF Print E-mail


3/4 c. butter
1-1/2 c. brown sugar
2 tbs water
2 c. chocolate chips
2 eggs
2 c. Pamela's pancake and baking mix (if first batch spreads too much, add a bit more flour).
3/4 tsp baking soda
1/2 tsp salt
Andes Creme De menthe mints (see note below)
Combine the first three ingredients and either melt on stove or microwave. Add chocolate chips and stir until melted. Pour into large bowl and cool for 10 mins. After cooled beat in eggs (at high speed) one at a time. Reduce speed to low and add the dry ingredients just until blended.
Chill 1 hr. (can be chilled for several days also). Roll into small balls and bake at 350 degrees for approx 5-8 minutes, watch carefully. Immediately place mint on cookie (Unwrap mints ahead of time).  Allow to soften (about 2-3 mins). If you forgot to add mints you can put cookie into the oven to soften mint. Then swirl canday with the back of the spoon on the cookie. Allow cookies to cool completely before storing-usually 1-2 hours or overnight (I let mine sit overnight to make sure that the cookie is set. The cookies freeze great.
Note: Recipe makes 60-80 cookies depending on size-so be sure to have enough mints on hand. I usually make 70 cookies. These make a great christmas cookie. I am able to give them as gifts and always get asked for the recipe