Chocolate Peppermint Meltaways

Chocolate Peppermint Meltaways are soft, buttery, and bursting with peppermint flavor. Perfectly coated in powdered sugar for the holidays!

Course Dessert

Cuisine American

Prep Time 25

Cook Time 15

Total Time 40

Servings cookies

Calories 144kcal

Author Samantha Pickthall

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

US Customary - Metric

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!

Notes

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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