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Chocolate Peppermint Snaps

From

Yield:

6 dozen

One of our more popular new afternoon treats this season were these wonderful, chocolate-y, minty cookies. Chef Chris is always looking for new recopies and found this one in the King Arthur Flour Cookie Companion. (King Arthur unbleached flour is the official flour of The Bass Cottage Inn, by the way.). Make 'em for your holiday treats!

Directions

Ingredients

 

- 1 1/2 cups butter
- 1 cup brown sugar
- 1 cup granulated sugar
- 2 eggs
- 2 tsp pure vanilla
- 4 tsp peppermint extract
- 3 cups flour
- 1/2 cup cocoa powder
- 2 tsp baking soda
- 1 tsp salt
- 2 cups semisweet chocolate chis OR white chocolate chips

 

Directions

 

Preheat oven to 350F. Prepare two baking sheets with cooking spray. Cream together the butter and sugars in a large bowl. (Use a stand mixer if you wish). Add eggs one at a time, beating well. Mix in vanilla and peppermint extract. Add the flour, cocoa, baking soda and salt, beating to combine. Stir in the chocolate chips.

Using a spoon, drop a spoonful for each cookie onto the prepared baking sheets. Bake for 12-15 minutes until slightly dark around the edge. Remove from oven and cool on rack. ENJOY!