Chocolate Peppermint Snaps – A Festive Holiday Favorite!
What’s better than the combination of rich chocolate and refreshing peppermint during the holiday season? These Chocolate Peppermint Snaps are sure to be a hit at your cookie swaps, holiday gatherings, or cozy evenings at home.
In this week’s video, I’ll guide you through the process of making these delightful cookies step by step. They’re easy to bake and perfect for sharing—or savoring all to yourself!
Here’s why these cookies are a must-make:
🎁 Perfect for holiday gifting
🍪 A unique addition to any cookie platter
🎄 Bursting with festive flavors
📺 Watch the full video here: https://youtu.be/NHr7Xx-g610
Let me know how yours turn out in the comments below, or tag me on social media to share your holiday baking fun. Let’s make this season sweeter, one cookie at a time! 🍪💖
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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 vanilla
1 teaspoon peppermint extract
1 1/2 cups (180g) 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
Directions
- Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.
- In a medium bowl, beat together the butter and sugars.
- Add the egg, beating well and scraping the bottom and sides of the bowl.
- Add the vanilla and peppermint, beating to combine.
- Add the flour, cocoa, baking soda, and salt, beating to combine.
- Stir in the chocolate chips.
- 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.
- 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.
- Bake the remainder of the cookies, letting them cool right on the pans, or transferring to a rack if you need the pans.
- 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.
