Chocolate Peppermint Snaps Recipe

Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.

In a microwave-safe bowl, melt the chocolate chips in 30-second intervals, stirring in between, until smooth. Set aside to cool slightly.

In a large mixing bowl, combine the melted butter, granulated sugar, and brown sugar. Mix well.

Add the peppermint extract and egg to the butter mixture. Mix until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.

Fold in the melted chocolate until fully incorporated.

Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten each cookie slightly with the back of a spoon.

Sprinkle crushed candy canes over the top of each cookie.

Bake for 10-12 minutes, or until the edges are set. The cookies will firm up as they cool.

Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.