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Peppermint Chocolate Snaps

27

  • Prep Time25 mins
  • Total Time2 hrs 15 mins
  • Makes48 cookies
Peppermint Chocolate Snaps

Photo, Erik Putz.

Chatelaine Triple Tested

Drizzled with chocolate, these minty cookies make a pretty addition to any festive cookie platter. 

Ingredients

  • 3/4 cup all-purpose flour

  • 1/4 cup unsweetened cocoa powder

  • 1/4 tsp baking soda

  • 1/4 tsp salt

  • 1/3 cup unsalted butter, softened

  • 1/2 cup granulated sugar

  • 2 tbsp milk

  • 2 tsp peppermint extract

Topping

  • 255 g dark chocolate, finely chopped

  • 1/2 tsp peppermint extract

  • 60 g white chocolate, finely chopped

  • 1/2 tsp green gel food colouring

Instructions

  • COOKIES: Position rack 
in centre of oven, then preheat to 300F. Cut 2 pieces of parchment paper to fit a large baking sheet.

  • STIR flour with cocoa powder, baking soda and salt in a medium bowl.

  • USING an electric mixer on medium, beat butter with sugar in a large bowl until fluffy, 1 to 2 min. Beat in milk and peppermint until smooth.

  • REDUCE speed to low and beat in flour mixture until combined. Form dough into a log and place between parchment paper. (If dough is wet, refrigerate for at least 15 min before forming into a log.) Roll into a 1/8-in. thick 8x12-in. rectangle, then transfer to a baking sheet. Peel off top parchment.

  • BAKE until firm around edges, about 25 min. Cool for 30 sec in pan. Using parchment paper, place on a work surface. Immediately cut into 1x2-in. rectangles (or any shape desired). Cookies will firm up very quickly. Transfer cookies to a wire rack to cool completely.

  • TEMPER dark chocolate, then stir in peppermint extract.

  • DRIZZLE chocolate over cookies until covered. 
Let stand for 5 min. Using a spatula or palette knife, transfer cookies to a parchment paper–lined baking sheet.

  • TEMPER white chocolate, then stir in food colouring. Scrape into a piping bag fitted with a small round tip or resealable zip-top bag (cut a very small tip off corner of bag). Pipe decorative lines or designs on top of cookies.

  • STORE in a covered container up to 1 week, or freeze up to 1 month.


How to temper chocolate

Follow our easy guide on how to temper chocolate for a perfect, glossy finish.


Nutrition (per serving)

Calories 47, Protein 1g, Carbohydrates 5g, Fat 3g, Sodium 17mg.

Assorted cookies on a pink background with the words in white "Find more Christmas cookie recipes"

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