Choco Mint Snaps Recipes

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HOT CHOCOLATE PEPPERMINT COOKIES



Hot Chocolate Peppermint Cookies image

This is a variation of the cookies my mother made when I was growing up. Now my 13-year-old daughter and I bake them together. They're always a huge hit! The taste is like rich hot chocolate baked into a scrumptious cookie. -Larry Piklor, Johnsburg, Illinois

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3-1/2 dozen.

Number Of Ingredients 11

1 cup butter, softened
1 cup sugar
1 large egg
1 teaspoon peppermint extract
2-1/3 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon salt
1 teaspoon baking soda
1 package (11-1/2 ounces) milk chocolate chips
1 cup marshmallow creme
1 cup finely crushed peppermint candies

Steps:

  • Cream butter and sugar in a large bowl until light and fluffy. Beat in egg and extract. Combine the flour, cocoa powder, salt and baking soda; gradually add to creamed mixture and mix well., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 375° for 10-12 minutes or until tops are cracked. Remove to wire racks to cool completely., In a microwave, melt chocolate chips; stir until smooth. Drop a teaspoonful of marshmallow creme into the center of each cookie. Dip half of each cookie into melted chocolate; allow excess to drip off. Immediately sprinkle with candies. Place on waxed paper and let stand until set. Store in an airtight container.

Nutrition Facts : Calories 145 calories, Fat 7g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 132mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

CHOCO-MINT SNAPS



Choco-Mint Snaps image

I got these last year from christmas-cookies.com , I needed something different for a tray I was preparing. I love these! Nice light mint flavor with the chocolate. When doing them for Christmas, I tinted the sugar red and green for rolling :) **cooking time is PER tray**

Provided by Marlene.

Categories     Dessert

Time 31m

Yield 72 serving(s)

Number Of Ingredients 12

4 ounces unsweetened chocolate
4 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 cups shortening
2 cups sugar
2 eggs
1/3 cup light corn syrup
2 1/2 tablespoons water
2 teaspoons peppermint extract
1 teaspoon vanilla extract
additional sugar, for rolling

Steps:

  • Melt chocolate squares over low heat.
  • Remove from heat and cool.
  • Preheat oven to 350°F.
  • In a small bowl whisk together the flour, baking soda and salt; set aside.
  • In a large mixing bowl, using an electric mixer at medium speed, cream the shortening and 2 cups sugar until light and fluffy.
  • Add eggs and blend well.
  • Add reserved chocolate, corn syrup, water, and extracts and blend well.
  • Stir in flour mixture until just blended.
  • Shape dough into 1-inch balls; roll in additional sugar and place about 2-inches apart onto greased baking sheets.
  • Bake for 9 to 11 minutes.
  • Cool a few minutes on baking sheet and transfer to wire racks to cool completely.

Nutrition Facts : Calories 93.1, Fat 4.6, SaturatedFat 1.4, Cholesterol 5.9, Sodium 54.6, Carbohydrate 12.6, Fiber 0.5, Sugar 6, Protein 1.1

CHOCOLATE SNAPS



Chocolate Snaps image

Crispy, chocolate cookie.

Provided by Carmela

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Yield 12

Number Of Ingredients 9

2 cups semisweet chocolate chips
1 ⅔ cups all-purpose flour
1 ½ teaspoons baking soda
¼ teaspoon salt
½ cup butter, softened
½ cup white sugar
½ teaspoon vanilla extract
¼ cup corn syrup
1 egg

Steps:

  • Melt chocolate chips over heat and let cool. Combine flour, baking soda and salt. Set aside. With an electric mixer set at medium-low speed, beat butter and sugar until fluffy. Add vanilla, corn syrup and egg and continue beating until well combined. Reduce mixer speed to low and beat in melted chocolate. Add flour mixture and continue beating until well combined.
  • Refrigerate until firm, about 30 minutes.
  • Shape dough into approximately 1 inch balls and roll in additional sugar. Put on ungreased baking sheets about 1 inch apart. Bake at 350 degrees F (175 degrees C) until edges are lightly browned, 10 to 15 minutes. Let stand on baking sheets 1 minute before removing to wire racks to cool.

Nutrition Facts : Calories 322 calories, Carbohydrate 44.2 g, Cholesterol 35.8 mg, Fat 16.7 g, Fiber 2.1 g, Protein 3.6 g, SaturatedFat 10 g, Sodium 269.7 mg, Sugar 23.7 g

CHOCO-MINT SNAPPERS



Choco-Mint Snappers image

Make and share this Choco-Mint Snappers recipe from Food.com.

Provided by Lisaural

Categories     Dessert

Time 35m

Yield 3 Dozen, 36 serving(s)

Number Of Ingredients 9

1 cup nestle mint chocolate chips (if you can't find mint chips, use semi-sweet chips and 3 tsp. of mint flavoring)
2/3 cup shortening
1/2 cup sugar
1 egg
1/4 cup corn syrup
1 3/4 cups flour
2 teaspoons baking soda
1 teaspoon cinnamon
1/4 teaspoon salt

Steps:

  • Melt chips over hot, not boiling, water and remove from heat.
  • Combine shortening, sugar and egg in a bowl and beat till creamy.
  • Blend in melted chocolate and corn syrup.
  • Sift together flour, baking soda, cinnamon and salt.
  • Stir sifted mixture gradually into chocolate mixture.
  • Shape into balls using 1 tbs for each.
  • Roll balls of dough in sugar and place 3 inches apart on ungreased cookie sheet.
  • Cook in a 350 degree oven for 15 minutes.
  • Let stand for a few minutes before removing from tray.

Nutrition Facts : Calories 97, Fat 5.4, SaturatedFat 1.8, Cholesterol 5.9, Sodium 88.7, Carbohydrate 12.1, Fiber 0.5, Sugar 5.9, Protein 1

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