Chocolate Mint Snappers

  • Yield: 4


6ounces (1 cup) mint-flavor chocolate chips
2 1/2cups flour
2teaspoons baking soda
1teaspoon cinnamon
1/2cup (1 stick) butter, softened
1/2cup sugar
1 egg
1/4cup light corn syrup
1/2cup (or more) sugar


  1. Melt the chocolate chips in a double boiler over hot water; remove from the heat and cool.
  2. Sift the flour, baking soda and cinnamon together, set aside.
  3. Cream the butter and 1/2 cup sugar in a mixing bowl until light and fluffy. Beat in the egg. Blend in the corn syrup and melted chocolate. Add the sifted dry ingredients gradually, mixing well after each addition.
  4. Shape into 1-inch balls and roll in 1/2 cup sugar, coating well. Arrange 3 inches apart on an ungreased cookie sheet.
  5. Bake at 350F for 15 minutes. Cool on the cookie sheet for 5 minutes. Remove to a wire rack to cool completely.

Recipe reprinted with permission from the Junior League of Waterloo-Cedar Falls, Iowa, First Impressions, Dining with Distinction (The Junior League of Waterloo-Cedar Falls, Iowa, Inc., 2001).