Chocolate Peppermint Snaps
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.
Ingredients
- 3/4 cup (12 tablespoons) unsalted butter
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspon vanilla extract
- 1 teaspoon peppermint extract, or 1/8 teaspoon peppermint oil (or to taste)
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup King Arthur All-Purpose Baking Cocoa
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup semisweet chocolate chips
Instructions
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
- In a medium bowl, beat together the butter and sugars.
- Add the egg, beating well and scraping the bottom and sides of the bowl.
- Add the vanilla and peppermint, beating to combine.
- Add the flour, cocoa, baking soda, and salt, beating to combine. Taste the dough; add more peppermint, if desired.
- Stir in the chocolate chips.
- 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.
- 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.
- Bake the remainder of the cookies, letting them cool right on the pans, or transferring to a rack if you need the pans.
- 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.
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Reviews
This is the best cookie I've ever eaten in my 63 years! My husband does not care for peppermint and LOVES them. I used organic DoTerra Peppermint oil but I'm sure the extract would be just as good.
Delicious! Made these tonight for family and a cookie swap - they were a hit. They turned out great - no problems with the mix. I did fluff up the flour before measuring. I followed the suggestion to bake only a few first to test the timing - 12 min on parchment paper was great. We experimented a bit with adding ground up mint stick on top - some without, some with from the beginning of baking (tended to disappear into the cookie) and some added midway through baking (seemed to work best, but I might have let some bake too long when I baked the full 12 min in addition to time out of the oven adding the sprinkles.)
I made this recipe and it came out very thick and didnt spread out in the oven while it was baking.They came out hard on the outside and soft in the inside. They didn't look like in the picture.We're sorry to hear your cookies didn't turn out quite as you hoped, Christien. The most common reason why cookies turn out hard and fail to spread is because too much flour is added to the dough. To ensure you're using the right amount, we recommend either measuring your flour by weight using a scale, or fluffing and sprinkling the flour gently into your measuring cup one spoonful at a time before leveling off with a knife. This will help you measure light cups of flour that weigh about 4 1/4 ounces per cup and make cookies that spread nicely. Good luck! Kye@KAF
These cookies spread out quite a bit and dried hard and crispy. I make my cookies large (65g of batter each) and these are definitely made to be small, so perhaps that was where I went wrong. The photo is misleading because it makes these cookies appear to be puffy and voluminous, which they are most definitely not.We're sorry to hear that you didn't get the desired texture with these cookies, Matty. It can be hard to get the baking time right since these cookies are dark, and part of the issue might be addressed by simply baking for a bit less time. Other factors that would lead your cookies to spread include baking directly on a baking sheet, rather than on parchment, and/or baking in an oven that runs a little hot. To limit spreading, it can also help to refrigerate your dough for 30 minutes or so before baking, so you might consider trying this next time you bake. If we can be of any further assistance in troubleshooting this recipe or picking another, please feel free to give our Baker's Hotline a call at 855-371-BAKE. Mollie@KAF
This is so yummy. Don't tell anyone but this is better than the one mom has made for years. Guess it was a good thing that the recipe got lost and I found may way to yours. As my youngest son used to say, "What else you got. " Keep them coming!
I made a batch of these last night for my son to take to a party, and then got up this morning and made a second batch for the house! These are definitely on my go-to list from now on. I used half a bag of baking mini M&M's in each batch, instead of the chocolate chips, to make it more fun for the kids. I don't normally like crisp cookies, but these are perfect with a crunch to them.
These sure are pretty tasty! We like softer cookies, so I baked at 11 minutes, and they were pretty soft and puffy. I also added 2 tsp of the peppermint extract, which was good, but I might even add more next time, as it was barely a hint of the mint, and we like things more...obvious ;) I also used whole wheat pastry flour, which may have contributed to the increased amount needed. I measured out tsp-sized balls to bake, and still got only 3 dozen. So I would recommend thinking about doubling the recipe if you want enough to feed a crowd, or to have any on hand in the freezer to bake later.
My daughter loves this cookie. But I personally feel it is very soft. I bake it for about 12min for a 3" (in diameter). Should I bake it for a longer time instead if I prefer a crunchier cookie?
Try baking the cookies for about 3 minutes longer, Chris to get the crispy cookie you are looking for. Feel free to also experiment with different flours, which will change the texture of the cookie. White whole wheat or bread flour might make the cookie more "snappy," just add a bit more liquid to offset the higher absorption rates of these flours. Happy baking! Kye@KAF
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!
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!
