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Chocolate Peppermint Pretzel Snaps

Excerpted from ‘All About Cookies: A Milk Bar Baking Book’

spinner image chocolate peppermint pretzel snap broken in half being held by a hand
Henry Hargreaves

Makes 12, 3-inch snaps

This was the very first snap in Milk Bar history. It’s the center of a Venn diagram between a slab of peppermint bark, a handful of Oreos, and a bag of pretzels. Though we only make these snaps during the holiday season, I’ve known many a Milk Bar hardbody and husband to stash extras come December and ration them all the way into the spring. Because they’re dunked in chocolate, they stay fresh and delicious that long. That said, I personally don’t understand how one is even built with that much self-control.

Tips: These minty babes call for peppermint extract, not mint extract. Mint extract has major toothpaste vibes; peppermint is candy cane mint, so stick with that one here. And make the wafers and caramel a few hours in advance of making the chocolate coating and assembling the snaps.

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  • 1 recipe Chocolate Wafers (recipe follows), cooled completely
  • ¾ cup Chewy Caramel (recipe follows), cooled completely
  • 24 mini pretzels
  • 1 recipe Peppermint White Chocolate Coating (recipe follows)
  •  2 tablespoons candy canes, crushed


Cookie Base & Flavor Center: Top each chocolate wafer with 1 tablespoon of caramel — don’t get greedy! Using the back of your spoon, spread it evenly across the surface, but don’t spread it all the way to the edge. You don’t want it pouring over!

Crunchy Layer: Place two pretzels side by side on top of the caramel layer, pushing lightly so they stay in place. Transfer the wafers to a plate or baking sheet and pop them in the freezer to ensure maximum coolness while you set up your dipping and topping stations.

Coating: Put a large piece of parchment paper or a silicone baking mat on the counter or panspray two sheet pans. Reheat the chocolate coating in the microwave in 15-second spurts to ensure that it’s warm and fluid. Repeat this warming process as needed during the following steps if your coating cools down and thickens or forms lumps.

Pull the cookies out of the freezer and, one at a time, dunk each cookie, pretzel-side down, into the melted chocolate. Use a fork to flip the cookie right-side up to get an even coat.

Use the fork to scoop the cookie out of the chocolate. Tap the fork gently on the side of the bowl to encourage any excess chocolate to drip back into the chocolate mix. Carefully transfer the dunked cookie to the parchment paper.

Teaser: Sprinkle the top of each cookie with ½ teaspoon crushed candy canes. Repeat until all the snaps are coated and topped.

Allow the coated snaps to set for a minimum of one hour at room temperature, or speed it up in the fridge or freezer.

Serve at room temperature. Snaps will keep in an airtight container in the fridge for up to one week or freezer for up to one month.


Chocolate Wafers

Makes about 12, 3-inch rounds


  • 1 stick unsalted butter, softened
  • ½ cup sugar
  • ¼ cup honey
  • ½ teaspoon
  • ½ teaspoon vanilla extract
  • 1 cup flour
  • ½ cup cocoa powder
  • ½ tsp kosher salt
  • ½ tsp baking soda


In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar, honey, and vanilla on medium speed for one minute until smooth. Scrape down the sides of the bowl with a spatula.

Add the flour, cocoa powder, salt, and baking soda and paddle on low speed until just combined, about 20 seconds.

Turn the dough out onto a surface, divide into two equal pieces, and flatten into two evenly shaped pancakes. Roll each dough pancake out between two sheets of parchment paper to a ½-inch thickness. (Using parchment here is a real sanity saver, so don’t skip it!) Using a 3-inch round cookie cutter (or water glass), cut the dough rounds as close to one another as possible. Refrigerate or freeze the entire sheet of dough for at least 30 minutes.

Heat the oven to 325°F. Pan-spray or line two half sheet pans with parchment paper or a silicone baking mat.

Pop your chilled rounds onto the parchment and transfer them to the prepared pan, spacing them ¼ inch apart. (They don’t spread in the oven!) Reshape the dough scraps into a ball and roll out, cut, and chill, repeating until you run out of dough.

Bake each sheet of cookies at 325°F until the edges are set and the center is no longer glossy, 10 to 12 minutes. (It’s hard to know when a chocolate wafer is baked properly, so set a timer!)

Let the wafers cool completely on the pan before layering into a snap. If made in advance, these cookies will last in an airtight container in the fridge for up to five days.


Chewy Caramel

Makes about 1 ¼ cups

If in doubt, strain the caramel to ensure that it’s velvety smooth. And if you’re in a hurry, refrigerate the warm caramel to cool and thicken completely before using.


  • 1 cup sugar
  • 4 tablespoons unsalted butter
  • ⅓ cup heavy cream
  • 1 teaspoon vanilla extract
  • ½ teaspoon kosher salt


Make a dry caramel. In a heavy-bottomed medium saucepan, cook ¼ cup of the sugar over medium-high heat. As soon as the sugar starts to melt, use a heat-resistant spatula to move it constantly around the pan — you want it all to melt and caramelize evenly to a gorgeous amber color. Once the first amount of sugar has taken on color, add an additional ¼ cup sugar to the existing caramel in the pan, repeating the previous steps — cook and stir, cook and stir, until the mixture is once again a gorgeous amber color. Continue adding ¼ cup sugar twice more until all your sugar has become one pretty pan of caramel.

Remove the saucepan from the heat. Very slowly and carefully, stir in the butter. The caramel will bubble up and steam; stand away until the steam dissipates. Use the heat-resistant spatula to stir the mixture together.

Carefully add the heavy cream, vanilla, and salt, stirring constantly. If the mixture is at all lumpy, put the saucepan back over medium heat and stir constantly until the sugar bits have dissolved and the mixture is smooth.

Let the caramel cool completely before using. It will keep in an airtight container in the fridge for up to one month.


Peppermint White Chocolate Coating

Makes about 1 cup (enough to coat 12, 3-inch snaps)


  • 2 cups white chocolate chips
  • 2 teaspoons canola oil
  • ¼ teaspoon peppermint extract


In a microwave-safe medium bowl, melt the white chocolate chips and oil in the microwave in 30-second spurts, stirring after each, until smooth, about 2 minutes (but every microwave heats at different strengths). Use a heat-resistant spatula to mix and ensure the mixture is fully melted and homogenous. Stir in the peppermint extract until well distributed. Keep warm or remelt if necessary before using.

Adapted from All About Cookies. Copyright © 2022 by MomoMilk, LLC. Photographs copyright © 2022 by Henry Hargreaves. Published by Clarkson Potter, an imprint of Random House.


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Random House

Bake With Christina

Two more recipes from All About Cookies for AARP members to try:

Milk Bar Pie Bars

It’s no surprise that this dense, sweet, gooey monster is a deep part of Milk Bar’s flavor and textural heritage.

Crunchy Confetti Cookie

The sprinkles are the star of the show in these confetti cookies gone crispy.

Read about Christina Tosi's latest cookbook, All About Cookies.


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