Peppermint Chocolate Snaps

Name: Peppermint Chocolate Snaps
Prep time: 25 min
Cook time: 1 h 50 min
Total time: 2 h 15 min
Yield: 48
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; 255 g dark chocolate, finely chopped; 1/2 tsp peppermint extract; 60 g white chocolate, finely chopped; 1/2 tsp green gel food colouring

Prep Time25 min
Total Time2 h 15 min
Makes48 cookies

A close-up of a Peppermint chocolate snap cookie with green icing decoration.

Photo, Erik Putz.

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"

Chatelaine

Chatelaine celebrates, inspires, informs and empowers. We know that Canadian women contain multitudes, and we cover all of the issues—big and small—that matter to them, from climate change to caregiving, Canadian fashion and what to cook now.

FILED UNDER:

Recipes baking cookies Christmas Holidays

Copy link

The cover of Chatelaine magazine's spring 2025 issue, reading "weekend prep made easy"; "five delicious weeknight meals", "plus, why you'll never regret buying an air fryer"; "save money, stay stylish how to build a capsule wardrobe" and "home organization special" along with photos of burritos, chicken and rice and white bean soup, quick paella in a dutch oven, almost-instant Thai chicken curry and chicken broccoli casserole in an enamelled cast-iron skillet

Subscribe to Chatelaine!

Want to streamline your life? In our Spring 2025 issue, we’ll show you how—whether it’s paring down your wardrobe, decluttering your messiest spaces or spending way less time cooking thanks to an easy, mostly make-ahead meal plan for busy weeknights. Plus, our first annual Pantry Awards.