I haven’t really ventured into anything ‘minty’ before. My husband is not a fan of mint, and so I never bothered baking with it. But now that the kids are getting older, they are showing a fondness of mint, especially during Christmas season. These cookies combine the mint of a peppermint stick with the smooth, sweetness of white chocolate chips. Delicious, if I do say so myself. Sort of like a seasonal chocolate chip cookie. I think Santa will be pleased to find these waiting for him on Christmas Eve, if there are any left. 
Yields 48 cookies
Ingredients:
- 1/2 cup butter, softened
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3/4 cup brown rice flour
- 1/2 cup potato starch
- 1/4 cup tapioca flour
- 1 tsp xanthan gum
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1 cup white chocolate chips
- 1/2 cup crushed peppermint candy canes (about 7)
Directions:
- Preheat oven to 350 degrees F. Line cookie sheets with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the eggs and vanilla.
- Sift all remaining dry ingredients together to mix well.
- Stir the dry ingredients into the butter, sugar & egg mixture. Mix in the chocolate chips and crushed candy canes.
- Form into small balls (about 1 1/2 tsp each) and place on prepared cookie sheets, leaving 2″ between cookies.
- Bake approximately 12 minutes in the preheated oven. For best results, take them out while they are still slightly doughy. Allow cookies to cool for a few minutes on the cookie sheets before transferring to wire racks to cool completely.
Want more minty goodness? Check out the recipe for my Candy Cane White Hot Chocolate over at Mommy Moment.
Those look so good! Can’t wait to try them!
Is there a difference between tapioca flour and starch
No, tapioca starch and flour are the same thing. That’s not true for potato starch & flour though.
If Santa doesn’t eat them…send them my way!
All of my cookies, thus far, in all of the recipies I’m following turn out to be too chewy/gummy/rubbery, and I think it’s the Bob’s Xanthan Gum. I’m following directions, yet they all seem so rubbery? Any chance I can leave it out?
Thanks,
Kate
I do not care for Peppermint either, but I like Wintergreen!!
I will love these. Happy New Year!!
Just want to say thanks!! I made these cookies today and they are awesome!
Ok, I just want to check, I don’t see any salt in the list of ingredients and I don’t think I’ve ever seen a recipe that I didn’t have to add salt to that I used baking soda or powder. Just checkin, yes or no?
PS I made your PB Cup cookies and they are awesome!! Thanks for the yummy recipes!
Alyson
This was an epic fail for me. They went into balls on the cookie sheet OK, but they spread out way too much and all ran together. My theory is that I crushed the candy canes too fine, and they really should be chopped. The mess still tasted really great, though! I just couldn’t put them on a cookie plate.
I also had the same issue as Lori, my cookies spread out to cover the sheet. I have had this issue with every gf cookie recipe that I have tried this far
. I have tried adding a little more flour mix and also freezing before baking with no luck.