Super soft sugar cookies with a hint of mint, stuffed with Peppermint Oreos, and topped off with a decadent chocolate drizzle.
Ok so I was at Trader Joes the other day, and I almost started clapping and jumping up and down and doing a celebratory happy dance when I first saw it, but I caught myself right before I started in on my sweet Napoleon Dynamite dancing skills, reminding myself that all these people at the store thought I was an adult, and I gave the box a quick hug instead (better, somehow??). I could hardly believe it….Gluten Free Peppermint Joe-Joes!!! Do y’all know how long it’s been since I’ve tasted a peppermint Oreo?? Like years. The stores sell the “regular Oreo” gluten free alternatives, but never the peppermint ones! And if you’ve been reading this blog for awhile, you know that I’m basically obsessed with anything peppermint…so it felt like the Trader Joe himself was reaching out to hand me the most glorious Christmas present ever!
Now I knew right away that I needed to save some of these precious once-a-year cookies to use for holiday baking, hence today’s recipe. All y’all who can eat the regular delicious peppermint Oreos can use those, along with regular, wheat-containing all-purpose flour for some super-scrumptious minty cookies & cream sugar cookies; all you gluten free-bies GO NOW and snag a box (or three) of TJ’s Peppermint Joe-Joes before they’re gone until next Christmas! Then use those, plus Better Batter’s Gluten Free All Purpose Flour for identically scrumptious cookies!
I used my all-time favorite sugar cookie base recipe, made some tweaks to add in a light peppermint flavor and 10 chopped peppermint Oreos, and then added a semi-sweet chocolate glaze to the top of each soft-baked cookie bar! It was love at first taste!
No dough chilling, no rolling; just mix up the ingredients, pour them into the pan, bake, and you’ve got the easiest, most incredibly delicious holiday sugar cookies ever!
- 1 and ½ cup All-Purpose Flour OR Better Batter Gluten Free Flour
- 1 and ½ teaspoon Cornstarch
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ¼ teaspoon Salt
- ½ cup Butter (1 stick), softened to room temperature
- ¾ cup Granulated Sugar
- 1 Large Egg
- 1 Large Egg Yolk
- 1 and ½ teaspoon Vanilla Extract
- ½ teaspoon Peppermint Extract
- 10 Peppermint Oreos (or Gluten Free Peppermint Joe Joes), chopped
- ⅓ cup Semi-Sweet Chocolate Chips
- 1 Tablespoon Milk
- Preheat oven to 350 degrees F. Line an 8x8 or 9x9-inch baking pan with aluminum foil, leaving overhang on each end. Spray pan with nonstick cooking spray.
- In a medium mixing bowl, whisk together Flour, Cornstarch, Baking Powder, Baking Soda, and Salt. Set aside.
- In a large mixing bowl, using an electric hand mixer, cream together room temperature Butter and Granulated Sugar until fluffy. Add Egg, Egg Yolk, Vanilla Extract, and Peppermint Extract, and beat until well combined.
- Slowly add the dry ingredients to the bowl of wet ingredients, stirring with a rubber spatula or wooden spoon until just combined. Do not overmix. Fold in chopped Oreos.
- Pour dough into prepared baking pan, and spread evenly. Bake for 20-24 minutes, until lightly golden on the top. Center should look slightly underbaked—this is what you want! Allow pan to cool completely on a wire rack.
- Once bars are cooled, cut into 16 bars (or into your preferred size), and lift the sides of the overhanging foil up from the pan to remove bars. Separate bars.
- In a microwave safe bowl, heat Chocolate Chips and Milk in microwave for about 30 seconds. Stir. If needed, heat for another 10 seconds to completely melt the chocolate. Stir until smooth. Drizzle glaze over bars. (I used a small Wilton squeeze bottle for even drizzling, but you could also drizzle by hand, using just a spoon, or by putting the melted chocolate into a disposable sandwich bag, snipping off a very small corner of the bag, and “piping” the drizzle onto the bars.)
- Store cookies in a tightly sealed container at room temperature for up to 7 days, or freeze in a freezer ziplock bag for up to 3 months.
Do you love peppermint as much as I do? Then you’ve gotta try out these: