Mint Chocolate Cookie Sundae (gluten Free) Recipe

Prep and Oven

Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.

In a medium bowl whisk together gluten-free baking flour, cocoa powder, baking soda, and salt until evenly combined.

In a large mixing bowl cream the softened butter, granulated sugar, and brown sugar with an electric mixer on medium speed until light and fluffy, about 2–3 minutes.

Add the egg, vanilla extract, and peppermint extract to the butter-sugar mixture and beat until incorporated. If using, stir in green food coloring until the dough is lightly tinted.

With the mixer on low, add the dry ingredients to the wet ingredients in two additions, mixing until just combined. Fold in the mini dark chocolate chips by hand with a spatula.

Using a cookie scoop or tablespoon, portion dough into 10–12 balls (about 1.5 tablespoons each) and place on the prepared baking sheet, spacing about 2 inches apart.

Bake for 9–11 minutes until cookies are set at the edges but still slightly soft in the center. Remove from oven and let cookies cool on the baking sheet 5 minutes, then transfer to a wire rack. Cookies should be warm when assembling the sundae.

Place the chopped chocolate in a heatproof bowl.

In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (small bubbles at the edge), about 2–3 minutes. Do not boil.

Pour the hot cream over the chopped chocolate and let sit 1 minute to soften. Whisk until smooth and glossy. Stir in the butter, corn syrup (or honey), and a pinch of salt until fully incorporated. Keep warm over a very low flame or transfer to a small insulated container.

For each serving, place 1–2 warm cookies in a shallow ovenproof ramekin or small skillet (if you want the 'bubbling hot' presentation).

Top the warm cookie with 2 scoops of vanilla ice cream (or as desired).

Ladle warm chocolate sauce over the ice cream and cookie — the hot sauce will soften the cookie and create a bubbling, gooey contrast.

Garnish with extra mini chocolate chips, a few fresh mint leaves and a light dusting of powdered sugar if desired. Serve immediately so the cookie is warm and ice cream is cold.

Notes: If presenting in a skillet, place the skillet briefly under a very hot broiler (30–45 seconds) after assembling to create a sizzling top, watching carefully to avoid burning. Alternatively, briefly microwave the ramekin (8–12 seconds) to achieve a warmed presentation.