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These Chocolate Peppermint Snaps capture the flavors of winter in each bite!
If you’re anything like me, you LOVE desserts! I also love playing with flavors. These cookies don’t disappoint.
These snaps have a bold chocolate flavor and a subtle peppermint glaze, making them a delightful treat during winter and the holidays. They’re soft and chewy, bringing a new element of flavor to the party!
Have them with a cup of coffee in the morning, as your dessert after dinner, a snack throughout the day, or eat them for breakfast, like I do(shh!).
These cookies have espresso powder in them. It doesn’t give an added boost of energy or anything, it just enhances the flavor of the chocolate. The cookie itself taste very similar to a chewy, fudgy brownie, yum!
The espresso powder is optional. They’re still tasty without. It gives the chocolate a stronger flavor.
Ingredients:
- Butter
- Cocoa powder
- White sugar
- Egg
- Vanilla
- All-purpose flour
- Baking soda
- Salt
- Espresso powder (opt.)
- Powdered sugar
- Peppermint extract
- Milk
Steps:
1. In a small saucepan, melt the butter on the stovetop.
2. When melted, transfer to a large mixing bowl, then add cocoa powder and sugar. Mix well.
3. In a smaller mixing bowl, combine flour, salt, baking soda, and espresso powder. Whisk to combine.
4. Add egg and vanilla to butter mixture, making sure the butter is cool enough to not cook the egg. Mix well.
5. Add flour mixture to butter mixture and combine them well.
6. Place in fridge and let chill 30 minutes.
7. When ready to bake, preheat the oven to 350 degrees.
8. Roll dough into balls(using about 1.5tbsp of dough per ball), and roll each ball into the extra sugar.
9. Line a baking sheet with parchment paper, and place the cookies on the sheet, roughly 2″ apart.
10. Bake for 8-10 minutes, making sure to not over bake. It is difficult to tell, because the dough is already brown, but your cookies should puff up in the center and have cracks forming.
11. Allow to cool a few minutes before transferring to a wire rack to cool completely.
12. Once cookies are cool, add powdered sugar, peppermint extract, and milk to a small bowl, an stir until completely mixed. (You may need to add more or less milk, depending on the consistency.)
13. Using the back of a spoon, glaze each cookie.
14. Allow to sit at room temperature for an hour or two, to let the glaze set properly. The glaze should harden, but the timing can differ, based on how thick or thin the glaze is.
15. Enjoy!
Chocolate Peppermint Snaps
Ingredients
- 3/4 cup Butter, melted
- 1/2 cup Cocoa powder
- 1 cup White sugar + 1/2 cup for rolling
- 1 Egg, room temperature
- 1 tsp Vanilla
- 1 1/2 cups All-purpose flour
- 1 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 tsp Espresso powder
Glaze
- 1 cup Powdered sugar
- 1/2 tsp Peppermint extract
- 1 tbsp Milk
Instructions
- In a small saucepan, melt the butter on the stovetop.
- When melted, transfer to a large mixing bowl, then add cocoa powder and sugar. Mix well.
- In a smaller mixing bowl, combine flour, salt, baking soda, and espresso powder. Whisk to combine.
- Add egg and vanilla to butter mixture, making sure the butter is cool enough to not cook the egg. Mix well.
- Add flour mixture to butter mixture and combine them well.
- Place in fridge and let chill 30 minutes.
- When ready to bake, preheat the oven to 350 degrees.
- Roll dough into balls(using about 1.5tbsp of dough per ball), and roll each ball into the extra sugar.
- Line a baking sheet with parchment paper, and place the cookies on the sheet, roughly 2" apart.
- Bake for 8-10 minutes, making sure to not over bake. It is difficult to tell, because the dough is already brown, but your cookies should puff up in the center and have cracks forming.
- Allow to cool a few minutes before transferring to a wire rack to cool completely.
- Once cookies are cool, add powdered sugar, peppermint extract, and milk to a small bowl, an stir until completely mixed. (You may need to add more or less milk, depending on the consistency.)
- Using the back of a spoon, glaze each cookie.
- Allow to sit at room temperature for an hour or two, to let the glaze set properly. The glaze should harden, but the timing can differ, based on how thick or thin the glaze is.
- Enjoy!