With the Girl Scouts starting their rounds, I thought I would try a take on the most popular cookie ever – Thin Mints. Personally, I think they are best when they are in the freezer. So, I tried to make these chocolate peppermint snaps which were surprisingly close to a thin mint. There are semi-chocolate chips in there, so the texture is not 100% close. It is a nice packable cookie that is made in only one bowl. Pay attention to the time they are baked – if taken out too early the cookies are soft instead of crisp. Better yet, test 3 cookies in the oven to perfect the baking time.
Chocolate Peppermint Snaps
yield about 36 cookies
3/4 cup (12 Tb.) unsalted butter
1/2 cup brown sugar (3.8 oz)
1/2 cup sugar (3.5 oz)
1 tsp. vanilla
1 tsp. peppermint extract
1 and 1/2 cups AP Flour (6.25 oz.)
1/4 cup natural cocoa (.75 oz.)
1 tsp baking soda
1/4 tsp. salt
1 cup semi-sweet chocolate chips
1. Preheat oven to 350 degrees.
2. In a great big bowl, or in the mixing bowl attached to your mixer, add the butter and sugars. Beat until fluffy, 1-2 minutes.
2. Add egg and scrape the sides.
3. Add vanilla and peppermint. Mix.
4. Add dry stuff: flour, cocoa, baking soda and salt. Mix until just barely combined.
5. Add chocolate chips and stir.
6. I used my medium cookie scoop – about 1-2 Tb. of cookie dough. They will spread a bit, so leave about 2″ of space in between cookies.
7. Bake 12-13 minutes on a lined baking sheet. Or 10-12 minutes on unlined baking sheet.
8. Remove and cool 5 minutes. Cool on a wire rack.
Recipe from King Arthur Flour