When Pamela’s Products approached me with the idea of including a recipe, I thought a lot about what recipe to share. I realized my family has a unique holiday cookie tradition. It’s just not the holidays in our house without Chocolate Mint Snow-Top cookies.
Sorry sugar cookies.
My mom found this recipe in a magazine years ago, and we’ve been baking these cookies ever since.
- 1 1/2 cups gluten-free flour (Pamela’s All-Purpose Flour Artisan Blend)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups crushed Andes mints
- 6 tablespoons butter, softened
- 1 cup sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- confectioner’s sugar
1. In a bowl, combine flour, baking powder and salt; set aside.
2. Combine and microwave 1/2 cup chocolate chips and 1/2 cup crushed Andes mints for one minute; stir. Microwave in 15 seconds increments (stirring in between) until smooth.
3. In bowl, beat butter and sugar until creamy. Add melted mixed chocolate and vanilla. Beat in eggs. Gradually beat in flour mixture. Stir in remaining chocolate and mint morsels.
4. Wrap dough in plastic wrap; freeze until firm (30 minutes to an hour).
5. Preheat oven to 350 degrees.
6. Shape dough into one-inch balls; coat with confesctioners’ sugar. Place on ungreased cookie sheet.
7. Bake 10-12 minutes, until tops appear cracked. Let stand on cookie sheet. Cool completely.
As part of Pamela’s Products 12 Days of Gluten-Free Cookies promotion, I’ll be giving away a Pamela’s Products gift basket (pictured below).
Enter to win the gift basket here:
* I was provided the flour blend to review by Pamela's Products. I was not required to write a positive feature. These are my own thoughts and experiences.