Choco Mint Snaps Recipes

CHOCOLATE SNAPS

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.

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.

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.

MINT-CHOCOLATE SANDWICH COOKIES

Steps:

• Preheat oven to 325 degrees, with racks in upper and lower thirds. In a small bowl, whisk together flour and salt. In a medium bowl, using an electric mixer, beat butter and granulated sugar on high, scraping down bowl as needed, until light and fluffy, 4 minutes. Add vanilla and beat to combine. Add egg and beat to combine. With mixer on low, gradually add flour mixture and beat just until combined. Transfer dough to a quart-size zip-top bag; with scissors, snip a 3/4-inch hole in one corner (or use a pastry bag with a plain tip). Pipe 54 cookies (3/4 by 2 inches), 1/2 inch apart, onto two parchment-lined baking sheets. Chill until firm, 20 minutes.
• Bake until cookies are light golden at edges, about 15 minutes, rotating sheets halfway through. Transfer immediately to wire racks and let cool.
• Place chocolate in a medium heatproof bowl set over (not in) a saucepan of simmering water. Stir until melted, 2 minutes. Remove bowl from pan. (Alternatively, melt chocolate in microwave.) In another medium bowl, whisk together confectioners' sugar, peppermint extract, and 4 teaspoons water. With a small offset spatula or table knife, spread chocolate on flat side of half the cookies and mint glaze on the other half. Sandwich cookie halves together.

CHOCOLATE SNAPS SUGAR COOKIE

Steps:

• Sift together the flour, baking soda and salt; set aside. In a medium saucepan over medium heat, melt margarine. Stir in cocoa, remove from heat and set aside to cool. In a large bowl, cream together the butter, 1 cup white sugar and brown sugar until fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture and the vanilla. Blend in the sifted ingredients to form a soft dough. Cover dough and refrigerate for at least an hour or two.
• Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls, roll them in the remaining sugar and place them 2 to 3 inches apart onto ungreased cookie sheets.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

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.

CHOCO MINT SNAPPERS

Steps:

• Preheat oven to 350 Degrees
• Melt 1 package Nestle's semi-sweet mint flavored chocolate morsels over hot; not boilng water (double boiler)
• Combine shortening, sugar and egg.
• And beat until creamy
• Blend in melted chocolate and corn syrup.
• Sift together
• Flour, baking soda, cinnamon and salt.
• And stir in gradually.
• Shape into balls using 1 level T for each cookie
• Roll balls of dough in sugar (about ¼ cup)
• Place 3" apart on ungreased cookie sheet.
• Bake 350 degree for about 15 minutes
• Let stand a few minutes before removing from pan

CHOCO-MINT SNAPS

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.

CHOCOLATE MINT COOKIES

Steps:

• In a mixing bowl, cream the butter and sugar together for about 2-3 minutes.
• Add eggs and vanilla and continue to beat the mixture for a few more minutes.
• In a separate bowl, combine the flour, cocoa, baking soda and salt. Add the dry mixture to the butter mixture and mix just until combined.
• Use a cookie scoop to scoop out a tablespoon of the dough and then press a peppermint patty into the center, using your fingers to shape the dough all the way around the peppermint patty. Bake at 350° for 8-9 minutes. Cool on baking sheets for at least 5-6 minutes and then carefully transfer to a wire rack to cool.

CHOCO-MINT SNAPPERS

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.

CHOCOLATE SNAPPERS

Steps:

• 1. Combine in bowl; 1 cup sugar, 3/4 cup soft shortening, and 1 egg; beat until creamy. Stir in 1/4 cup light corn syrup and 2-1 oz. Nestle's Choco-bake envelopes.
• 2. Sift the following and add; 1 3/4 cups flour, 3 tsp. baking soda, 1 tsp. cinnamon and 1/4 tsp. salt. Shape in to balls using 1 level tablespoon for each. Roll each cookie in sugar before placing in oven. Place on ungreased cookie sheets. Bake @ 350 degrees for 12 minutes. Let cookies stand a few moments before removing from pans.