Best 8 Chocolate Snaps Sugar Cookie Recipes

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Welcome to the fantastic world of chocolate snaps sugar cookies! These delectable treats are a perfect blend of crispy edges and chewy centers, coated in a rich chocolate ganache. With their irresistible combination of textures and flavors, chocolate snaps sugar cookies are sure to become a favorite in your household. So, let's dive into the delightful journey of creating these irresistible cookies, exploring the perfect recipe that guarantees a burst of chocolatey goodness in every bite.

Here are our top 8 tried and tested recipes!

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

CHOCOLATE SNAPS SUGAR COOKIE



Chocolate Snaps Sugar Cookie image

A great chocolate cookie made like a Snickerdoodle or Sugar cookie. They taste absolutely yummy and I guarantee they won't last!

Provided by Andrea

Categories     Desserts     Cookies     Chocolate Cookie Recipes

Time 32m

Yield 36

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons margarine
.563 cup unsweetened cocoa powder
¾ cup butter, softened
1 cup white sugar
½ cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
½ cup white sugar

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.

Nutrition Facts : Calories 118.3 calories, Carbohydrate 17.4 g, Cholesterol 20.5 mg, Fat 5.2 g, Fiber 0.6 g, Protein 1.4 g, SaturatedFat 2.8 g, Sodium 110 mg, Sugar 11.4 g

CHOCOLATE SNAPS



Chocolate Snaps image

I love these cookies. They are a modified version of ginger snaps, and they are always around at the holidays at my house. I do NOT reccamend using margarine. For all chocolate lovers!! :D

Provided by kittycamo98

Categories     Dessert

Time 18m

Yield 72 cookies, 36 serving(s)

Number Of Ingredients 10

2 cups sugar
1 cup brown sugar
1 1/2 cups butter
6 ounces unsweetened baking chocolate, melted
2 teaspoons vanilla
3 eggs
4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1/4 cup sugar

Steps:

  • In a large bowl, cream the butter, brown sugar, and 2 cups sugar. Add eggs, vanilla, baking soda, unsweetened chocolate and salt. Add flour, mixing carefully and thoroughly. Place in a freezer ziploc bag and refrigerate for 2 hours.
  • Take dough out of freezer. Place 1/4 cup sugar in a small bowl. Roll dough into little balls and roll into sugar. Place in greased cookie sheets and bake for 350 degrees F. for 8-12 minutes.
  • Variation: Instead of unsweetened baking chocolate, use 3 tablespoons unsweetened baking cocoa and 1 tablespoon oil for each ounce on unsweetened baking chocolate.

CHEWY CHOCOLATE SUGARSNAP COOKIES



Chewy Chocolate Sugarsnap Cookies image

This is another delicious chewy chocolate cookie! It has a mild chocolate flavor... not too strong, not too weak! A great fix for your chocolate sweet tooth!

Provided by Dine Dish

Categories     Dessert

Time 30m

Yield 36 serving(s)

Number Of Ingredients 11

2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons margarine
1/2 cup unsweetened cocoa powder
3/4 cup butter, softened
1 cup white sugar
1/2 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup white sugar crystals

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, then stir in the cocoa mixture and the vanilla.
  • Blend in the sifted ingredients to form a soft dough.
  • Cover dough and refrigerate for 30 minutes to an hour.
  • Preheat oven to 350°.
  • Roll chilled dough into walnut-sized balls.
  • Roll them into the sugar crystals and place them 2 to 3-inches apart onto ungreased cookie sheets.
  • Bake for 8-10 minutes in the preheated oven.
  • Take the cookies out of the oven once they look like they are starting to set.
  • The key to making these cookies great is to not overbake them.
  • Allow cookies to cool on baking sheet then remove to a wire rack to cool completely.
  • Tip: Although I haven't made these cookies by rolling them in granulated sugar instead of sugar crystals, I don't see why that can't be done.
  • If you don't have the crystals, go ahead and give rolling the cookies in granulated sugar a try!

Nutrition Facts : Calories 118.6, Fat 5.3, SaturatedFat 2.8, Cholesterol 21.9, Sodium 111.1, Carbohydrate 17.3, Fiber 0.6, Sugar 11.3, Protein 1.4

MINT CHOCOLATE SNAPS



Mint Chocolate Snaps image

It wouldn't be Christmas if I didn't make this cookie. Several years ago, I submitted the recipe to our local newspaper and it won first prize of $35. Since then, my family refers to it as the "&35 Cookie"!

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 6 dozen.

Number Of Ingredients 12

1 cup semisweet chocolate chips
1/2 cup plus 1-1/2 tablespoons shortening
3/4 cup sugar
1 large egg
1/4 cup light corn syrup
1 teaspoon peppermint extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup crushed peppermint candy
Additional sugar

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.

Nutrition Facts : Calories 50 calories, Fat 2g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 26mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 0 fiber), Protein 1g protein.

CHOCOLATE PEPPERMINT SNAPS



Chocolate peppermint snaps image

Use these simple chocs as a garnish for desserts or serve with after-dinner coffees

Provided by James Martin

Categories     Dinner, Treat

Time 5m

Number Of Ingredients 3

300g dark chocolate
3 tbsp demerara sugar
½ tsp peppermint flavouring

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.

Nutrition Facts : Calories 214 calories, Fat 11 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 30 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

EASY CHOCOLATE SUGAR COOKIES



Easy Chocolate Sugar Cookies image

Rethink the possibilities of your classic Betty Crocker™ sugar cookie mix! Add a little baking chocolate and transform your simple mix into deliciously decadent chocolate sugar cookies with a crinkled powdered sugar top that's impossible to resist. We can't get enough of this easy-to-make chocolate sugar cookie recipe because it needs only six ingredients and takes 15 minutes of prep-time before your dough is ready for the oven. Ready to roll? Of course you are. Before you add these to the oven, roll your dough in powdered sugar before baking for the perfect finishing touch to these delicious chocolate treats.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h5m

Yield 36

Number Of Ingredients 6

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/3 cup unsweetened baking cocoa
1/2 cup butter, softened
2 tablespoons water
1 egg
1/3 cup powdered sugar

Steps:

  • Heat oven to 350°F. In large bowl, mix cookie mix, cocoa, softened butter, water and egg with spoon until soft dough forms.
  • Shape into 36 (1 1/4-inch) balls. Roll balls in powdered sugar. Place balls 2 inches apart on ungreased cookies sheets.
  • Bake 8 to 10 minutes or until tops are cracked and edges are set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 20 minutes. Sprinkle with additional powdered sugar, if desired. Store in airtight container at room temperature.

Nutrition Facts : Calories 90, Carbohydrate 13 g, Cholesterol 10 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 0 g

CHOCOLATE PEPPERMINT SNAPS



Chocolate Peppermint Snaps image

This is one of my family's favorite cookies. My brother baked them for a Boy Scout fundraiser, and they were a top seller! They look like gingersnaps, but they're flavored with peppermint candies and are quite crispy. It's no wonder they're always such a hit.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 5 dozen.

Number Of Ingredients 11

2 cups semisweet chocolate chips, divided
1 large egg, room temperature
1 cup sugar, divided
1/2 cup canola oil
1/4 cup corn syrup
1 teaspoon peppermint extract
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup coarsely crushed peppermint candies

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.

Nutrition Facts : Calories 79 calories, Fat 4g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 34mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 0 fiber), Protein 1g protein.

Tips:

  • Use high-quality ingredients. This will make a big difference in the taste of your cookies.
  • Chill the dough before baking. This will help the cookies hold their shape and prevent them from spreading too much.
  • Bake the cookies at a high temperature for a short amount of time. This will give them a crispy exterior and a chewy interior.
  • Let the cookies cool completely before serving. This will help them firm up and develop their full flavor.

Conclusion:

Chocolate snaps are a delicious and easy-to-make cookie that is perfect for any occasion. With their crispy exterior and chewy interior, they are sure to be a hit with everyone who tries them. So next time you're looking for a sweet treat, give chocolate snaps a try!

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