Chocolate-peppermint snaps from King Arthur Baking Company: The Essential Cookie Companion (page 58) by King Arthur Baking Company

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dark brown sugar for light brown sugar, natural cocoa powder for Dutch-process cocoa powder, and peppermint oil for peppermint extract.

  • KCKB on September 28, 2024

    These were tasty, but mine came out softer and thicker than I expected, not crispy like a “snap” implies. They have the flavor of Girl Scout thin mints (as described in the headnote) but not the texture. The instructions didn’t say to flatten the dough before baking, but I will try that next time, as they didn’t spread much on their own. ETA: after a couple of hours, the cookies have firmed up quite a bit. Still thick (so I think flattening is still in order), but much more of a “snap” texture now.

  • MollyB on September 23, 2024

    Very nice, very chocolate-y, crisp cookies. My 13 yr old saw the recipe and wanted to make them, and it was simple enough for him to do it on his own. If you're using peppermint oil, the recipe gives a range of 1/8 to 1/4 tsp - I'd recommend 1/4 tsp. I went with the lower amount because peppermint oil is potent, but would have liked the cookies with a bit more mint flavor.

  • twoyolks on December 22, 2015

    These cookies have a good balance between the chocolate and the mint. They're very Christmasy in flavor.

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