Chocolate Peppermint Snaps Recipe

Publisher Photo

Chocolate Peppermint Snaps Recipe

Be the first to add a review
Publisher Photo
This is one of my family's favorite cookies. My brother baked them for a Boy Scout fundraiser, and they were a top seller! They look like gingersnaps, but they're flavored with peppermint candies and are quite crispy. It's no wonder they're always such a hit.
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch + cooling
MAKES:
60 servings
TOTAL TIME:
Prep: 25 min. Bake: 15 min./batch + cooling

Ingredients

  • 2 cups (12 ounces) semisweet chocolate chips, divided
  • 1 large egg
  • 1 cup sugar, divided
  • 1/2 cup canola oil
  • 1/4 cup corn syrup
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup coarsely crushed peppermint candies

Directions

Preheat oven to 350°. In a microwave, melt 1 cup chocolate chips. Stir until smooth; cool. In another bowl, beat egg, 2/3 cup sugar, oil, corn syrup and extracts until combined. Beat in melted chocolate. In a separate bowl, whisk flour, baking soda and salt. Gradually beat into peppermint mixture. Fold in candies and remaining chocolate chips.
Place remaining sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment paper-lined baking sheets. Bake until tops are cracked and cookies are set, 12-15 minutes. Cool on pans 1 minute before removing to wire racks to cool. Yield: about 5 dozen.
Originally published as Chocolate Peppermint Snaps in Cookies & Candies Bookazine 2017

Nutritional Facts

1 cookie: 79 calories, 4g fat (1g saturated fat), 3mg cholesterol, 34mg sodium, 12g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 2 cups (12 ounces) semisweet chocolate chips, divided
  • 1 large egg
  • 1 cup sugar, divided
  • 1/2 cup canola oil
  • 1/4 cup corn syrup
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/3 cup coarsely crushed peppermint candies
  1. Preheat oven to 350°. In a microwave, melt 1 cup chocolate chips. Stir until smooth; cool. In another bowl, beat egg, 2/3 cup sugar, oil, corn syrup and extracts until combined. Beat in melted chocolate. In a separate bowl, whisk flour, baking soda and salt. Gradually beat into peppermint mixture. Fold in candies and remaining chocolate chips.
  2. Place remaining sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment paper-lined baking sheets. Bake until tops are cracked and cookies are set, 12-15 minutes. Cool on pans 1 minute before removing to wire racks to cool. Yield: about 5 dozen.
Originally published as Chocolate Peppermint Snaps in Cookies & Candies Bookazine 2017

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forChocolate Peppermint Snaps

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review