Stuffed Mint Chocolate Bomb Cookies

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Gluten Free

There is nothing I love more than mint and chocolate.  These cookies remind me of the holidays in one bite. 


  • 1 ½ cups GF flour (or all purpose flour)
  • ¼ cup unsweetened cocoa powder
  • ½ tsp baking powder
  • ⅛ tsp salt
  • ¼ cup butter, softened
  • ¼ cup canola oil
  • ½ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 4 oz of bittersweet chocolate, finely chopped
  • 9 chocolate covered cream mint filled patties


  1. Preheat oven to 350 degrees.  Line cookie sheets with parchment paper or silicone baking mats. 
  2. In a medium bowl whisk together flour, cocoa powder, baking powder, and salt. 
  3. In a large bowl of a stand mixer, beat butter in medium speed for 30 seconds.  Beat in oil, brown sugar, and granulated sugar until combined.  Beat in egg and vanilla. 
  4. Beat in flour mixture.  Stir in chopped chocolate.
  5. Drop a rounded tablespoon of dough onto a prepared cookie sheet, flatten slightly.  Top with a mint patty.   Drop another rounded tablespoon of dough onto the mint patty.  Spread dough around the mint patty to cover completely.  Repeat with remaining dough and mint patties, placing 2 ½ inches apart on the prepared cookie sheet.
  6. Bake about 10 minutes or just until the edges are set.  Cool on cookie sheets for 1 minute and then cool on a wire rack completely.


Store & enjoy in an airtight container for up to 1 week.