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Mint Chocolate Snaps Recipe

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It wouldn't be Christmas if I didn't make this cookie. Several years ago, I submitted the recipe to our local newspaper and it won first prize of $35. Since then, my family refers to it as the "&35 Cookie"!
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES:36 servings
TOTAL TIME: Prep: 20 min. Bake: 15 min.
MAKES: 36 servings

Ingredients

  • 1 cup (6 ounces) semisweet chocolate chips
  • 1/2 cup plus 1-1/2 tablespoons shortening
  • 3/4 cup sugar
  • 1 egg
  • 1/4 cup light corn syrup
  • 1 teaspoon peppermint extract
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup crushed peppermint candy
  • Additional sugar

Nutritional Facts

1 serving (1 each) equals 105 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 57 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

Directions

  1. In a double boiler, melt chocolate chips. Remove from the heat. In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Beat in melted chocolate. Add egg, corn syrup and extracts; mix well.
  2. Combine flour, baking soda and salt; stir into batter. Fold in candy. Shape into 1-in. balls and roll in sugar. Place 3-in. apart on ungreased baking sheets.
  3. Bake at 350° for 12-15 minutes. Cool 5 minutes before removing to wire racks. Yield: 3 dozen.
Originally published as Mint Chocolate Snaps in Sweet and Scrumptious Chocolate 1994, p25

Nutritional Facts

1 serving (1 each) equals 105 calories, 5 g fat (2 g saturated fat), 6 mg cholesterol, 57 mg sodium, 15 g carbohydrate, trace fiber, 1 g protein.

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