Chocolate-Peppermint Snaps (King Arthur Flour) |
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Prep Time: 0 Minutes Cook Time: 12 Minutes |
Ready In: 12 Minutes Servings: 15 |
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Though dissimilar in appearance, on the first bite of this cookie you'll think Girl Scouts Thin Mints! King Arthur Flour Ingredients:
1 1/2 cups unsalted butter |
1 cup brown sugar |
1 cup granulated sugar |
2 large eggs |
2 teaspoons vanilla extract |
2 teaspoons peppermint extract |
3 cups unbleached all-purpose flour |
1/2 cup unsweetened cocoa powder |
2 teaspoons baking soda |
1/2 teaspoon salt |
2 cups semi-sweet chocolate chips |
Directions:
1. Preheat the oven to 350. Line cookie sheets with parchment.
2. In a large bowl, cream together the butter and sugars.
3. Add the eggs one at a time, beating well after each addition.
4. Mix in the vanilla and peppermint extract.
5. Add the flour, cocoa, baking soda and salt, beating to combine.
6. Stir in the chocolate chips.
7. Drop the dough by the tablespoonful on the cookie sheets.
8. Bake the cookies for 12-15 minutes, until they're slightly darker around the edges.
9. Remove them from the oven, and transfer to a rack to cool.
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