Publisher Photo
Publisher Photo
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"!
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.
MAKES:
36 servings
TOTAL TIME:
Prep: 20 min. Bake: 15 min.

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

Directions

In a double boiler, melt chocolate chips. Remove from the heat. In a large mixing bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Beat in melted chocolate. Add egg, corn syrup and extracts; mix well. 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 cookie sheets. 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 each: 105 calories, 5g fat (2g saturated fat), 6mg cholesterol, 57mg sodium, 15g carbohydrate (8g sugars, 0 fiber), 1g protein.

  • 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
  1. In a double boiler, melt chocolate chips. Remove from the heat. In a large mixing bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Beat in melted chocolate. Add egg, corn syrup and extracts; mix well. 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 cookie sheets. 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

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 forMint Chocolate Snaps

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

Similar Recipes