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.
- Prep time
- 15 min
- Cook time
- 13 min
- Yield
- 60 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 12 tablespoons (170g) unsalted butter, room temperature
- 1/2 cup (110g) light brown sugar or dark brown sugar, packed
- 1/2 cup (99g) granulated sugar
- 1 large egg
- 1 teaspoon King Arthur Pure Vanilla Extract
- 1 teaspoon peppermint extract*
- 1 1/2 cups (180g) King Arthur Unbleached All-Purpose Flour
- 1/4 cup (21g) unsweetened cocoa, Dutch-process or natural
- 1 teaspoon baking soda
- 1/4 teaspoon table salt
- 1 cup (170g) semisweet chocolate chips
Instructions
- 1
Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
- 2
In a medium bowl, beat together the butter and sugars.
- 3
Add the egg, beating well and scraping the bottom and sides of the bowl.
- 4
Add the vanilla and peppermint, beating to combine.
- 5
Add the flour, cocoa, baking soda, and salt, beating to combine.
- 6
Stir in the chocolate chips.
- 7
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.
- 8
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.
- 9
Bake the remainder of the cookies, letting them cool right on the pans, or transferring to a rack if you need the pans.
- 10
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.