Chocolate Peppermint Snaps Recipe

Introduction

Chocolate Peppermint Snaps are festive, chewy cookies that combine rich chocolate with a refreshing hint of peppermint. Perfect for holiday gatherings or anytime you crave a delightful mint-chocolate treat.

Ingredients

• 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. Step 1: Preheat the oven to 350°F. Lightly grease or line two baking sheets with parchment paper.
2. Step 2: In a medium bowl, beat together the butter and both sugars until creamy.
3. Step 3: Add the egg, beating well and scraping the bottom and sides of the bowl to combine.
4. Step 4: Stir in the vanilla and peppermint extracts until fully incorporated.
5. Step 5: Add the flour, cocoa, baking soda, and salt, mixing just until combined.
6. Step 6: Fold in the chocolate chips evenly throughout the dough.
7. Step 7: Drop generous teaspoonfuls of dough onto the prepared baking sheets, spacing them 1 1/2 to 2 inches apart. To ensure perfect baking, test 2 or 3 cookies first before baking a full batch.
8. Step 8: Bake for 12 to 13 minutes on parchment-lined sheets, or a couple of minutes less on dark sheets without parchment. Transfer cookies to a rack to cool. Adjust baking time if you prefer softer or crunchier cookies.
9. Step 9: Bake the remaining cookies, cooling them on the pans or racks as needed.
10. Step 10: Once cooled, store the cookies airtight at room temperature to keep them fresh.

Tips & Variations

• For a stronger peppermint flavor, add an extra 1/4 teaspoon of peppermint extract, but be careful not to overpower the chocolate.
• Use dark chocolate chips instead of semisweet for a richer taste.
• Chilling the dough for 30 minutes before baking can help prevent spreading and enhance flavor.
• Experiment with white chocolate chips or add crushed peppermint candies for extra texture.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They can soften in humid conditions, so ensure the container is sealed tightly. To refresh slightly soft cookies, warm them briefly in a 300°F oven for a few minutes. These cookies do not freeze well due to their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular vanilla extract instead of King Arthur Pure Vanilla Extract?

Yes, any pure vanilla extract works well in this recipe. The King Arthur brand is recommended but not essential.

How can I tell when the cookies are done?

Because the cookies are dark from cocoa, watch the edges for firmness and slight set on the surface. Baking a small test batch helps you determine your preferred doneness and baking time.

Chocolate Peppermint Snaps Recipe

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★★★★★

4.5 from 407 reviews

• Author: Aiden
• Total Time: 27 minutes
• Yield: Approximately 24 cookies 1x
• Diet: Vegetarian

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Description

Delight in these festive Chocolate Peppermint Snaps, featuring a rich blend of cocoa and peppermint extract combined with semisweet chocolate chips for a perfectly balanced holiday treat. With a tender yet slightly crisp texture, these cookies are ideal for sharing or enjoying alongside a warm cup of cocoa.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 12 tablespoons (170g) unsalted butter, room temperature
• 1/2 cup (110g) light brown sugar, packed
• 1/2 cup (99g) granulated sugar
• 1 large egg
• 1 teaspoon King Arthur Pure Vanilla Extract
• 1 teaspoon peppermint extract

Dry Ingredients

• 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

Add-ins

• 1 cup (170g) semisweet chocolate chips

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Instructions

1. Preheat and prepare pans: Preheat your oven to 350°F (177°C). Lightly grease two baking sheets or line them with parchment paper to prevent the cookies from sticking.
2. Cream butter and sugars: In a medium mixing bowl, beat together the room temperature butter, light brown sugar, and granulated sugar until the mixture is smooth and creamy.
3. Add egg: Add the large egg to the butter-sugar mixture, beating thoroughly and scraping the sides and bottom of the bowl to ensure everything is well combined.
4. Incorporate extracts: Stir in the vanilla extract and peppermint extract, mixing well to distribute the flavors evenly throughout the dough.
5. Combine dry ingredients: In a separate bowl or directly add to the wet ingredients, add the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Beat or stir until all the dry ingredients are fully incorporated.
6. Mix in chocolate chips: Fold the semisweet chocolate chips into the dough until evenly distributed.
7. Portion dough: Drop generous teaspoonfuls of the cookie dough onto the prepared baking sheets, spacing them about 1 1/2 to 2 inches apart to allow for spreading.
8. Test bake for doneness: Because the cookies are dark-colored, bake 2 or 3 test cookies first to determine the ideal baking time. Bake for 12 to 13 minutes if using parchment-lined sheets or about 10 to 11 minutes on dark baking sheets without parchment.
9. Bake cookies: Bake all remaining cookies for the determined optimal time, checking for desired softness or crunchiness. Remove the cookies from the oven and transfer them to a wire rack to cool. Adjust baking time accordingly for softer or crunchier texture in future batches.
10. Store properly: Once completely cooled, wrap the cookies airtight and store at room temperature. Due to their sensitivity to humidity, securely wrapping them will help maintain their texture.

Notes

• Use parchment paper for easier cleanup and to prevent sticking, especially if your baking sheets are not non-stick.
• Test baking a small batch first helps achieve perfect doneness since dark doughs are challenging to judge visually.
• If you prefer stronger peppermint flavor, adjust the peppermint extract to taste but don’t exceed 1 1/2 teaspoons to avoid bitterness.
• Store cookies in an airtight container to prevent them from getting stale or affected by humidity.
• These cookies freeze well; freeze baked cookies in a sealed bag for up to 3 months.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Chocolate peppermint cookies, holiday cookies, peppermint snaps, chocolate chip cookies, festive desserts