Chocolate Peppermint Snaps King Arthur Flour Recipes

CHOCOLATE PEPPERMINT SNAPS

Steps:

• Melt the chocolate in a heatproof bowl set over a pan of barely simmering water. Line a large baking tray with baking parchment and mix the sugar with the peppermint essence. When the chocolate has melted, cool for 1 min, mix with the sugar, then pour into the tray. Spread to a very thin layer and chill until completely firm. Snap into shards to serve. Perfect as a garnish for puddings or with an after-dinner coffee.

CHOCOLATE-PEPPERMINT SNAPS (KING ARTHUR FLOUR)

Steps:

• Preheat the oven to 350. Line cookie sheets with parchment.
• In a large bowl, cream together the butter and sugars.
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla and peppermint extract.
• Add the flour, cocoa, baking soda and salt, beating to combine.
• Stir in the chocolate chips.
• Drop the dough by the tablespoonful on the cookie sheets.
• Bake the cookies for 12-15 minutes, until they're slightly darker around the edges.
• Remove them from the oven, and transfer to a rack to cool.

CHOCOLATE PEPPERMINT SNAPS

Steps:

• Preheat oven to 350°. In a microwave, melt 1 cup chocolate chips. Stir until smooth; cool. In another bowl, beat egg, 2/3 cup sugar, oil, corn syrup and extracts until combined. Beat in melted chocolate. In a separate bowl, whisk flour, baking soda and salt. Gradually beat into peppermint mixture. Fold in candies and remaining chocolate chips., Place remaining sugar in a shallow bowl. Shape dough into 1-in. balls; roll in sugar. Place 2 in. apart on parchment-lined baking sheets. Bake until tops are cracked and cookies are set, 12-15 minutes. Cool on pans 1 minute before removing to wire racks to cool.

PEPPERMINT SNAPS

Steps:

• FOR COOKIES: Beat together butter and sugar until light and fluffy. Blend in egg.
• Add combined dry ingredients, mix well.
• Stir in oats and peppermint candy.
• Shape dough o form 1 1/2-inch balls. Place about 2 inches apart on ungreased cookie sheet; flatten with times of fork.
• Bake in a preheated 375 degree oven 8 to 10 minutes or until golden brown.
• Cool 1 minute before removing from cookie sheet.
• FOR GLAZE: Combine all ingredients; mix well. Drizzle over cooled cookies.

MINT CHOCOLATE SNAPS

Steps:

• In a double boiler, melt chocolate chips. Remove from the heat. In a large bowl, cream shortening. Gradually add sugar, beating until light and fluffy. Beat in melted chocolate. Add egg, corn syrup and extracts; mix well. , Combine flour, baking soda and salt; stir into batter. Fold in candy. Shape into 1-in. balls and roll in sugar. Place 3 in. apart on ungreased baking sheets. , Bake at 350° for 12-15 minutes. Cool 5 minutes before removing to wire racks.