Chocolate peppermint snaps

Time 50 minutes
Yields Makes 4 to 6 dozen cookies
Chocolate peppermint snaps
(Bob Chamberlin / Los Angeles Times)

Heat the oven to 350 degrees. Melt the chocolate using a double-boiler, or in a microwave, stirring every few seconds. Set aside to cool slightly.


In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a hand mixer, cream the butter. Gradually add three-fourths cup sugar, beating until the mixture is light and fluffy, 3 to 5 minutes. Beat in the melted chocolate. Beat in the egg until combined, then the corn syrup. Beat in the peppermint and vanilla extracts.


In a separate bowl, whisk together the flour, baking soda and salt. Stir the flour mixture in with the chocolate mixture, then stir in the crushed peppermint candy.


Shape the dough into 1-inch balls, and roll the balls in the remaining one-half cup sugar. Place the balls on a parchment-lined baking sheet, spacing the cookies about 2 inches apart. Bake the cookies until the edges are set, 12 to 15 minutes.


Cool the cookies on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

“Chocolate? Peppermint? What could be better for the holidays than a mash-up of chocolate and peppermint? Everywhere we have lived — Madrid, Nairobi, Suva [Fiji], SoCal — we’ve given these cookies as Christmas gifts to friends.” - Ben Rode

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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