Chocolate Peppermint Snaps

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quick-n-easy
Recipe photo
Hands-on time:
Baking time:
Total time:
Yield: about 5 dozen 2" to 2 1/2" cookies

Recipe photo

Though dissimilar in appearance, on first bite you'll think you're enjoying a Girl Scout Thin Mint cookie. For a special treat, make a sandwich out of these with mint chocolate chip ice cream. This recipe is one of hundreds of delicious cookie recipes in our King Arthur Flour Cookie Companion cookbook.

Chocolate Peppermint Snaps

star rating (16) rate this recipe »
quick-n-easy
Hands-on time:
Baking time:
Total time:
Yield: about 5 dozen 2" to 2 1/2" cookies
Published: 06/25/2012

Ingredients

Directions

1) Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

2) In a medium bowl, beat together the butter and sugars.

3) Add the egg, beating well and scraping the bottom and sides of the bowl.

4) Add the vanilla and peppermint, beating to combine.

5) Add the flour, cocoa, baking soda, and salt, beating to combine. Taste the dough; add more peppermint, if desired.

6) Stir in the chocolate chips.

7) Drop a few generous teaspoonfuls of cookie dough onto the prepared baking sheets, spacing them about 1 1/2" to 2" apart. Since these cookies are dark-colored, it's difficult to tell when they're done. We suggest you bake 2 or 3 cookies alone first, before baking a couple of baking sheets' worth. That way, you can make sure you bake them to just the right degree of doneness.

8) Bake the cookies for 12 to 13 minutes (if they're on parchment-lined baking sheets); bake a couple of minutes less if they're on dark sheets without parchment. Remove them from the oven, and transfer them to a rack to cool. If they're crunchy and you prefer soft, bake the rest of the cookies a shorter amount of time; if soft and you're looking for a crunchy cookie, you'll know you need to bake them longer.

9) Bake the remainder of the cookies, letting them cool right on the pans, or transferring to a rack if you need the pans.

10) Wrap airtight, and store at room temperature. These cookies are sensitive to humidity; if they're crunchy, they'll quickly soften during humid weather, if not wrapped securely.

Yield: about 5 dozen 2" to 2 1/2" cookies.

Nutrition information

Serving Size: 1 cookie, 17g Servings Per Batch: 60 cookies Amount Per Serving: Calories: 70 Calories from Fat: 30 Total Fat: 3g Saturated Fat: 2g Trans Fat: 0g Cholesterol: 12mg Sodium: 34mg Total Carbohydrate: 10g Dietary Fiber: 0g Sugars: 6g Protein: 1g

* The nutrition information provided for this recipe is determined by the ESHA Genesis R&D software program. Substituting any ingredients may change the posted nutrition information.

Reviews

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  • star rating 12/22/2014
  • Melissa from Montreal, QC
  • This recipe will earn a permanent place on my holiday cookie list. Because i wanted a smoother textured cookie with a more uniform taste, i melted the chips and folded them into the batter. I used 1/4 tsp of peppermint oil - SO refreshing!
  • star rating 12/01/2014
  • mebren1121 from KAF Community
  • I always bake 3 kinds of cookies to take to my brother and sister-in-law's house on Thanksgiving. I made the Chocolate Peppermint Snaps the day before, and most of them made it to the cookie plate the next day. These are delicious! I used a scant quarter teaspoon of the peppermint oil and found that to be the perfect amount. I also added a cup of Nestle's Winter Morsels, which is a blend of semi sweet and mint chips. YUM! Everyone LOVED these cookies! I'll be making them often and not just during the Christmas season. YES, they do taste like Thin Mints!
  • star rating 03/09/2014
  • Cookie crazy from Evanston, IL
  • Have made these twice and everyone loved them. Took a batch to a church lunch along with two other cookies and these were the first to disappear. Have been added to my Christmas cookie list.
  • star rating 03/06/2014
  • Kathy from Pittsburgh
  • Great cookie for chocolate and mint lovers. Left in oven for an extra minute or so to get a bit crispier on the edges but still chewy in the center. Definitely makes it to my recipe box!
  • star rating 01/19/2014
  • martykuki from KAF Community
  • They are delicious!!! We love them and plan to add them to our cookie favorites list. In our oven, 11.5 minutes is perfect for a softer cookie with a lightly crispy surface, creamy and delicate within. This batch goes to my daughter's dorm if we don't eat them all first. Oh, and they really do taste like thin mints!
  • star rating 12/22/2012
  • Karen from Boston
  • These are one of my favorite cookies of all time!
  • star rating 12/20/2012
  • Susan from PA
  • Awesome cookie! My family loved them. I topped them with some crushed candy canes too! Highly recommended. Thanks
  • star rating 12/15/2012
  • Ali from Columbus, Ohio
  • Really delicious! I used Andes mint chips in place of the chocolate chips. I baked for 7 min, took out and sprinkled with crushed candy cane and returned to the oven for 1 minute (my oven is convection). I scooped with level teaspoons and found the recipe yeilded more like 3-3 1/2 dozen. I am bringing 12 dozen to a cookie exchange tomorrow and think they will be a huge hit. Thanks kings Arthur for another awesome recipe! : )
  • star rating 12/05/2012
  • cambearhunt from KAF Community
  • Great tasting cookie and easy to make. I couldn't find peppermint extract at the store and ended up using just mint extract but it still tasted great! I might even add a little more mint the next time because the brand I bought might be a little weak compared to what you would get if I had found the good stuff. I pulled my cookies out about a minute early to get that real soft cookie. Thanks!
  • star rating 09/21/2012
  • blondie8591 from KAF Community
  • I decided to try this cookie at the end of a marathon baking day. I wanted to make something I had not tried before to add to the family favorites I was sending out to my son. I came upon this recipe and was so pleased by how simple the prep looked- one bowl, easily accessible ingredients, a nice "packable" cookie. So I mixed the recipe and was absolutely thrilled by the taste of the batter. I used the King Arthur cocoa, which is amazing. I baked two sheets at the same time in my convection oven making no changes in temp or time, and the result was so wonderful. This recipe has just become one of my top ten cookie recipes. It will make a perfect Christmas Swap Cookie. Who knew such a fantastic cookie could be so simple to mix up? King Arthur Flour does it again.
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