Chocolate-Peppermint Snaps

prep time:: 0 min

Serving size: 36

ingredients

1 1/2 C Unsalted Butter
1 C Light Brown Sugar -- Packed
1 C Granulated Sugar
2 Large Eggs
2 tsp Vanilla Extract
2 tsp Peppermint Extract -- or 1/4 teaspoon pepp
3 C Unbleached All-purpose Flour
1/2 C Unsweetened Cocoa Powder
2 tsp Baking Soda
1/2 tsp Salt
2 C Semisweet Chocolate Chips

directions

Preheat the oven to 350° F. Lightly grease (or line with parchment) two baking sheets.

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 cough by the tablespoonful onto the prepared baking sheets. Bake the cookies for 12 to 15 minutes, until they’re slightly darker around the edges. Remove them from the oven, and transfer to a rack to cool.

Description: “Though dissimilar in appearance, on the first bite of this cookie you’ll think Girl Scout Thin Mints! And that’s just what they taste like. For a special treat, make a sandwich out of these with mint chocolate chip ice cream.” Source: “The King Arthur Flour Cookie Companion, p. 52” Yield: “72 Cookies” Ratings : Make Again 6 - - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 190 Calories; 11g Fat (49.0% calories from fat); 2g Protein; 23g Carbohydrate; 1g Dietary Fiber; 32mg Cholesterol; 107mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

Source: Betsy