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Chocolate Peppermint Snaps Exps Ucsbz17 170329 B05 24 2b 5

Chocolate Peppermint Snaps

TOTAL TIME: Prep: 25 min. Bake: 15 min./batch + cooling YIELD: about 5 dozen.
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.

Ingredients

  • 2 cups semisweet chocolate chips, divided
  • 1 large egg, room temperature
  • 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

  • 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-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.

Nutrition Facts

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

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