Choco Mint Snaps
Indulge in the irresistible blend of rich chocolate and refreshing peppermint with these delectable Choco Mint Snaps! Perfectly soft in the center with gently crisped edges, these cookies are loaded with semi-sweet chocolate chips and infused with a hint of peppermint extract, creating the ultimate holiday-inspired dessert or year-round treat. For an extra festive flair, crushed peppermint candies add a delightful crunch and a pop of color. Ready in just over 30 minutes, this easy-to-make recipe is a crowd-pleasing favorite, whether you're baking for a cozy afternoon snack, a holiday cookie exchange, or preparing thoughtful edible gifts. Serve them with a cold glass of milk or a warm cup of cocoa for the ultimate indulgence. Keywords: chocolate mint cookies, holiday treats, peppermint chocolate snaps, festive cookie recipes, easy dessert ideas.
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 0.5 cups Unsweetened cocoa powder
- 1 teaspoon Baking powder
- 0.25 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 0.75 cups Granulated sugar
- 0.25 cups Brown sugar, packed
- 1 large Egg
- 1 teaspoon Peppermint extract
- 0.5 cups Semi-sweet chocolate chips
- 0.25 cups Crushed peppermint candies (optional)
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with a hand or stand mixer on medium speed until light and fluffy, about 2-3 minutes.
Add the egg and peppermint extract to the creamed butter mixture, and mix until fully combined.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a smooth dough forms.
Fold in the semi-sweet chocolate chips and the optional crushed peppermint candies with a spatula.
Using a small cookie scoop or tablespoon, scoop out the dough and roll it into 1-inch balls. Place on the prepared baking sheets, leaving about 2 inches between each cookie to allow room for spreading.
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still slightly soft.
Let the cookies cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Serve your ‘Choco Mint Snaps’ with a glass of milk, or package them for gifting. Store in an airtight container for up to a week.
Nutrition Facts
Calories |
137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.8 g | 7% | |
| Saturated Fat | 3.5 g | 18% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 18 mg | 6% | |
| Sodium | 47 mg | 2% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 12.3 g | ||
| Protein | 2.3 g | 5% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 11 mg | 1% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 73 mg | 2% | |
*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.
