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.

If you aren’t into Thin Mints, then check out this recipe I made from last year.  It is a copycat of the Girl Scout’s  coconut caramel cookies– Samoa Bars.

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 egg
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