Gluten-Free Double Chocolate Peppermint Cookies

Add the butter and brown sugar to a stand mixer (or mixing bowl if using an electric hand mixer) and beat on medium-high speed until fluffy. Scrape the sides of the mixing bowl with a rubber spatula and add beat in the egg, vanilla extract, and peppermint extract. Scrape the sides and bottom of the bowl again as needed with a rubber spatula.
In a separate bowl, whisk the gluten-free flour, cocoa powder, baking soda and salt together until well combined. With the mixer running on low speed, slowly pour the dry ingredients into the wet ingredients and beat until combined. Add the chocolate chips and beat on high speed until combined. If the dough is very sticky, cover the dough with plastic wrap and chill for at least 1 hour (or up to 3 days) in the refrigerator, or until the dough is easy to handle.
When you’re ready to bake, preheat the oven to 350 degrees Fahrenheit and line a large cookie sheet with parchment paper.
Scoop spoonfuls of dough onto the parchment-lined baking sheet and if desired, press a few chocolate chips into the top. I like to form disc shapes out of the dough to make the cookies look neater.
Bake the cookies for 10-11 minutes or until the edges appear set and the centers still look soft. Immediately sprinkle the cookies with crushed candy canes (this allows the candy canes to stick to the cookies). Allow the cookies to cool for 10 minutes on the cookie sheet before serving.