Why You’ll Love This Recipe
Chocolate Peppermint Meltaway Cookies are soft, delicate, and packed with rich chocolate flavor paired perfectly with a cool peppermint glaze. These bite-sized holiday favorites literally melt in your mouth, making them irresistible for cookie exchanges, festive parties, or cozy evenings with hot cocoa.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
cornstarchall-purpose flourunsalted buttersifted confectioners’ sugarunsweetened cocoa powderpeppermint extractvanilla extractsaltmilkcrushed peppermint candies
directions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream the butter and confectioners’ sugar until light and fluffy.
Add the peppermint extract and vanilla extract, mixing well.
In another bowl, whisk together the flour, cornstarch, cocoa powder, and salt.
Gradually combine the dry ingredients with the butter mixture until a soft dough forms.
Scoop small portions of dough and roll into balls; place on the prepared baking sheet.
Flatten each ball slightly with the bottom of a glass or your fingers.
Bake for 10-12 minutes or until the edges are set and the cookies are just firm to the touch.
Allow the cookies to cool completely on a wire rack.
Mix additional confectioners’ sugar with a little milk and peppermint extract to form a smooth glaze.
Drizzle or spread the glaze over the cooled cookies and sprinkle with crushed peppermint candies.
Servings and timing
This recipe yields approximately 30 cookies.Preparation time: 20 minutesBaking time: 10-12 minutesCooling and decorating time: 25 minutesTotal time: 55-60 minutes
Variations
Swap peppermint extract for orange extract for a chocolate-orange twist.
Add mini chocolate chips to the dough for extra chocolatey bites.
Use white chocolate drizzle instead of glaze for a different finish.
Top with holiday sprinkles instead of crushed peppermint for variety.
storage/reheating
Store Chocolate Peppermint Meltaway Cookies in an airtight container at room temperature for up to 5 days.They can be refrigerated for up to 10 days or frozen for up to 2 months.Thaw frozen cookies at room temperature and enjoy as-is or warm slightly in the microwave for 5 seconds.
FAQs
Why are they called meltaway cookies?
Because of their tender texture that dissolves in your mouth thanks to cornstarch and butter.
Can I make these cookies ahead of time?
Yes, you can bake and freeze them ahead. Glaze them after thawing for best texture.
Is peppermint flavor too strong?
The extract adds a subtle cool flavor; adjust quantity to taste.
Can I make these without peppermint?
Yes, just omit the peppermint extract and candies for a classic chocolate version.
What type of cocoa is best?
Unsweetened natural cocoa powder works best for this recipe.
Can kids help with this recipe?
Yes, they can shape the dough balls and add crushed candies on top.
Do these spread while baking?
No, they hold their shape well. Slightly flattening before baking helps even results.
Can I double the recipe?
Absolutely, it scales well for larger batches.
Do I need to chill the dough?
Not necessary, but a brief chill can help with handling.
Can I use margarine instead of butter?
Butter is best for flavor, but margarine can be substituted if needed.
Conclusion
Chocolate Peppermint Meltaway Cookies combine rich cocoa flavor with the refreshing zing of peppermint for a seasonal cookie that truly lives up to its name. Easy to make and fun to decorate, they’re a must-try for any winter celebration or just because you love the taste of the holidays.
Print
Chocolate Peppermint Meltaway Cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: About 36 cookies 1x
- Category: Cookie
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicate, melt-in-your-mouth chocolate peppermint cookies with a rich cocoa base and a crisp peppermint sugar coating—perfect for holiday gifting or cozy treats.
Ingredients
- 2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup powdered sugar (plus extra for rolling)
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- 1/4 cup granulated sugar
- 1/4 cup finely crushed crushed peppermint candy canes or peppermint candies
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, whisk together flour, cocoa powder, baking powder, and salt.
- In a separate large bowl, cream together softened butter and powdered sugar until light and fluffy (about 2–3 minutes).
- Beat in vanilla and peppermint extracts until combined.
- Gradually add the dry ingredients to the butter mixture, mixing just until a soft dough forms.
- In a shallow bowl, combine granulated sugar and crushed peppermint candies.
- Roll dough into 1‑inch balls, then gently press each ball into the peppermint‑sugar mixture to coat.
- Place coated dough balls 2 inches apart on prepared baking sheets.
- Bake for 10–12 minutes, or until cookies are set but still soft in the center.
- Cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
- Once cooled, roll cookies in additional powdered sugar if desired for a snowy finish.
Notes
- Store in an airtight container at room temperature for up to 5 days.
- For extra minty flavor, brush melted white chocolate with peppermint extract and dip each cookie halfway.
- For a gluten‑free version, substitute all-purpose flour with an equal blend of gluten‑free flour.
- Let cookies rest at least 1 hour after baking to develop meltaway texture.
- Perfect for holiday cookie swaps—package in festive tins or cellophane bags with ribbons.
Nutrition
- Serving Size: 2 cookies
- Calories: 110 kcal
- Sugar: 12 g
- Sodium: 45 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg
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