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.
Recommended For You
Reviews
I'll be baking these for Christmas every year from now on. I used half black cocoa and half regular, which really made the flavor pop. The texture was great - just enough chew and just enough snap
I made a half batch of these cookies this morning for coworkers. The dough is veeery soft and challenging to handle, BUT the cookies spread beautifully and taste wonderful. My only complaint is that a half batch only yielded 10 three-inch cookies. A one-inch cookie is NOT a cookie. THAT is a bite! : )
Came on the website tonight with a craving for chocolate and peppermint, and a wish for an easy recipe that didn't need refrigeration. (When you have a craving for cookies, who has time to wait for the dough to chill?) This recipe fit the bill on all counts. I used part fresh ground soft wheat flour, and part all-purpose flour, relying on the weight measurement for the correct total amount. I also took note from another reviewer and baked them for part of the time (about 9 minutes), lightly sprinkled them with a crushed peppermint/ sparkling sugar mixture, then let them bake for another 2 minutes (total 11 minutes). They came out perfect and my family approves. Thanks!
I upped the cocoa powder from 1/4 to 1/2 cup, decreased the flour by 1/4 cup and upped the white sugar by 1/2 cup. The cookies are dark chocolate, which is my personal preference. They baked 12 minutes and after several hours have a thin crisp outside and a soft inside. It will be interesting to see what happens when they're stored. Very tasty!
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.