Not every cookie has to be for kids…Well, that’s what I think at least. Sometimes they’re a great adult treat. While these cookies have a small amount of alcohol in them, it will bake off and be fine for kids. They are rich and full of delicious chocolate and mint flavor. You can always just tell the kiddos that these are just treats for the adults!
Ingredients:
- 1 1/4 cup White Rice Flour
- 3/4 cup Tapioca flour
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/4 cup Cocoa Powder
- 1 Tbsp Instant Coffee (I used Hazelnut)
- 1 stick of Butter – melted
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 1 Egg & 1 Egg Yolk, at Room Temperature
- 2 tsp Vanilla
- 1/4 cup Godiva Liquor
- 1 cup Andes Mint Baking Chips
Directions:
- Preheat your oven to 325 degrees.
- In a large bowl combine your flours, baking soda, salt, cocoa powder and instant coffee. Whisk together until well blended.
- In your mixer bowl beat together your melted butter, white and brown sugars. Add in your egg, egg yolk and vanilla and beat until smooth.
- Pour in your Godiva liquor and beat again until well combined.
- Slowly add your flour mixture to your butter mixture. Do it about 1/3 at a time. The dough is wet enough that you shouldn’t need to scrape the sides down.
- When you dough mixture is well combined, add in your mint chips. Mix on medium speed for 1 minute.
- Refrigerate your dough for 30 minutes.
- With a cookie scoop (or your hands) make 1 inch balls and space them 1-2 inches apart on a greased cookie sheet (or a non-stick baking mat). Bake for 14 minutes. Allow to cool on the pan for 5 minutes before transferring to your cooling rack.
You will get approximately 2 1/2 dozen cookies from this recipe. If you are baking them one sheet at a time, put the dough back in the fridge between each batch.
This recipe is part of the Food Challenge with nine other bloggers. You can check out the recipes below for this challenge! Each month we’ll be doing another challenge – let us know if you try any of the recipes!
Ingredients
- 1 1/4 cup White Rice Flour
- 3/4 cup Tapioca flour
- 1/2 tsp Baking Soda
- 1/4 tsp Sea Salt
- 1/4 cup Cocoa Powder
- 1 Tbsp Instant Coffee (I used Hazelnut)
- 1 stick of Butter - melted
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 1 Egg & 1 Egg Yolk, at Room Temperature
- 2 tsp Vanilla
- 1/4 cup Godiva Liquor
- 1 cup Andes Mint Baking Chips
Instructions
- Preheat your oven to 325 degrees.
- In a large bowl combine your flours, baking soda, salt, cocoa powder and instant coffee. Whisk together until well blended.
- In your mixer bowl beat together your melted butter, white and brown sugars. Add in your egg, egg yolk and vanilla and beat until smooth.
- Pour in your Godiva liquor and beat again until well combined.
- Slowly add your flour mixture to your butter mixture. Do it about 1/3 at a time. The dough is wet enough that you shouldn't need to scrape the sides down.
- When you dough mixture is well combined, add in your mint chips. Mix on medium speed for 1 minute.
- Refrigerate your dough for 30 minutes.
- With a cookie scoop (or your hands) make 1 inch balls and space them 1-2 inches apart on a greased cookie sheet (or a non-stick baking mat). Bake for 14 minutes. Allow to cool on the pan for 5 minutes before transferring to your cooling rack.
