Chocolate Peppermint Meltaways
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Get ready to experience a burst of holiday flavor with these Chocolate Peppermint Meltaways! With a buttery, melt-in-your-mouth texture and a refreshing peppermint twist, these cookies are a perfect addition to your festive baking lineup. Rolled in powdered sugar for that signature meltaway finish, they’re ideal for sharing, gifting, or just enjoying with a cozy winter drink!
Chocolate Peppermint Meltaways Recipe
Indulge in a festive favorite with these chocolate peppermint meltaways! These cookies are tender, buttery, and lightly crisp on the outside with a refreshing peppermint flavor that’s perfect for the holiday season.
Rolled in powdered sugar, they look as delightful as they taste, making them an ideal choice for holiday gatherings or gifting!
What are meltaway cookies?
Meltaway cookies are soft, delicate cookies known for their tender, crumbly texture that practically “melts away” in your mouth. They’re typically made with a mix of flour and cornstarch, which gives them a unique, light texture. These cookies are often flavored with extracts like vanilla, lemon, or peppermint and are perfect for festive occasions or as a simple sweet treat.
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Why do these meltaway cookies use cornstarch?
Cornstarch in cookies is key to giving these meltaway cookies their signature tender, melt-in-your-mouth texture. By softening the dough and adding a delicate crumb, it helps create a soft, crumbly structure that makes each bite light and airy, perfect for these delightful cookies!
How to store chocolate peppermint meltaways
Store: Place cookies in an airtight container at room temperature for up to 1 week to keep them fresh.
Freeze: These cookies freeze well without losing their texture. Place in a freezer-safe container or bag with parchment paper between layers, then label and freeze for up to 2 months. Thaw at room temperature before serving.
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Chocolate Peppermint Meltaways
Ingredients
- 226 g (2 sticks / 1 cup) unsalted butter, softened to room temperature
- 1/2 cup powdered sugar
- 2 tsp peppermint extract
- 1 1/2 cups (180g) all-purpose flour, scoop & leveled
- 1/4 cup unsweetened cocoa powder
- 1/4 cup cornstarch
- 1/3 cup powdered sugar, to coat cookies after baking
Instructions
- Preheat Oven & Line Tray: Preheat the oven to 356ºF (180ºC) fan-forced and line a baking sheet with parchment paper, set aside.
- Prepare Mixing Equipment: Set up your stand mixer with the paddle attachment, or prepare a large mixing bowl with an electric hand beater.
- Cream Butter, Sugar & Extract: Add softened butter and powdered to the bowl and beat on medium-high for 1 minute, scraping down the sides with a spatula. Add the peppermint extract and beat until combined.
- Incorporate Dry Ingredients: Sift over the flour and cornstarch into the mixture. Beat on low-medium speed for 30 seconds until a crumbly dough forms. Turn off the beaters and finish bringing the mixture into a dough with your hands of spatula.
- Shape Cookies: Scoop out 1 level tablespoon (25g / 0.9oz) of dough per cookie, roll into balls, and place on the baking sheet, do not flatten, keep them as balls, leaving a 2-inch gap between each.
- Bake Cookies: Bake for 12-15 minutes or until edges are lightly golden and the middles and tops are pale.
- Cool & Coat in Powdered Sugar: Let the cookies cool on the baking sheet for 10 minutes. Then gently roll each cookie in powdered sugar to coat, and place them onto a wire rack to cool completely. Enjoy!