Choco Mint Snappers
Indulge in the perfect balance of rich chocolate and refreshing peppermint with these irresistible Choco Mint Snappers! These festive cookies are soft on the inside, with a crackled, powdered sugar exterior that gives them their signature "snapper" appearance. Made with crushed peppermint candies, dark chocolate chips, and a hint of peppermint extract, each bite delivers a decadent and cooling burst of flavor. Ready in under 30 minutes, these cookies are ideal for holiday baking, cookie swaps, or simply satisfying your sweet tooth. Serve them with a glass of milk or a cozy cup of hot cocoa for the ultimate treat!
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Recipe Information
Ingredients
- 1.5 cups all-purpose flour
- 0.5 cups unsweetened cocoa powder
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 0.5 cups unsalted butter, softened
- 1 cups granulated sugar
- 0.5 cups packed light brown sugar
- 1 unit large egg
- 1.5 teaspoons peppermint extract
- 1 cups dark chocolate chips
- 0.5 cups crushed peppermint candies or candy canes
- 0.5 cups powdered sugar (for rolling)
Instructions
Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
In a medium mixing bowl, whisk together the all-purpose flour, cocoa powder, baking soda, and salt until well combined. Set aside.
In a large mixing bowl, beat the softened unsalted butter, granulated sugar, and light brown sugar together with an electric mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and peppermint extract to the butter-sugar mixture and continue beating until fully incorporated.
Gradually add the dry mixture to the wet mixture in batches, mixing on low speed until just combined. Be careful not to overmix.
Fold in the dark chocolate chips and crushed peppermint candies using a spatula until evenly distributed throughout the cookie dough.
Scoop the dough into 1.5-inch balls using a cookie scoop or your hands. Roll each ball in powdered sugar until fully coated.
Place the powdered sugar-coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake in the preheated oven for 9-11 minutes, or until the cookies are set around the edges but still soft in the center. The cookies will crackle as they bake, creating their signature 'snapper' look.
Remove the baking sheets from the oven and allow the cookies to cool on them for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
Serve and enjoy the Choco Mint Snappers with a glass of milk or your favorite warm beverage!
Nutrition Facts
Calories |
4847 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 191.3 g | 245% | |
| Saturated Fat | 112.1 g | 560% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 1976 mg | 86% | |
| Total Carbohydrate | 824.8 g | 300% | |
| Dietary Fiber | 63.8 g | 228% | |
| Total Sugars | 576.0 g | ||
| Protein | 65.7 g | 131% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 444 mg | 34% | |
| Iron | 44.7 mg | 248% | |
| Potassium | 3505 mg | 75% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
