Description
These Irresistibly Creamy Peppermint Meltaways are delicate, buttery cookies infused with peppermint and coated with a silky melting chocolate. Soft and slightly crumbly, they offer a perfect balance of cool peppermint flavor and sweet chocolate, making them an ideal holiday treat or anytime indulgence.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup powdered sugar, sifted
- 1/2 teaspoon salt
- 1 teaspoon pure peppermint extract
- 2 cups all-purpose flour
- 1/2 cup crushed peppermint candies or candy canes
Chocolate Coating
- 8 ounces semi-sweet chocolate, chopped
- 1 tablespoon coconut oil or shortening (optional for smoothness)
Instructions
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and powdered sugar until light and fluffy, approximately 3-4 minutes on medium speed.
- Add Flavorings: Add the salt and peppermint extract to the mixture, blending until combined.
- Incorporate Flour: Gradually add the all-purpose flour to the mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in Peppermint Candies: Gently fold in the crushed peppermint candies using a spatula, ensuring they are evenly distributed throughout the dough.
- Shape and Chill Dough: Divide the dough in half and shape each half into a log about 1.5 inches in diameter. Wrap each log in plastic wrap and refrigerate for at least 2 hours or until firm.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- Slice and Arrange: Once the dough logs are firm, slice them into 1/4-inch thick rounds and place them on the prepared baking sheets, leaving space between each cookie.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Melt Chocolate Coating: While cookies cool, prepare the chocolate coating by combining chopped semi-sweet chocolate and coconut oil (if using) in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth.
- Dip Cookies: Dip cooled peppermint meltaways into the melted chocolate, ensuring full coating. Let excess chocolate drip off before placing cookies back on the wire rack.
- Set Chocolate: Let the chocolate coating set at room temperature or refrigerate for 15-20 minutes until hardened.
Notes
- For best results, use freshly crushed peppermint candies for a more intense peppermint flavor and appealing texture.
- Make sure the dough is well chilled before slicing to prevent cookies from losing shape while baking.
- The coconut oil in the chocolate coating is optional but helps achieve a smoother, shinier coating.
- Store the cookies in an airtight container at room temperature for up to a week or refrigerate to extend freshness.
- If you prefer a less rich chocolate coating, use dark chocolate instead of semi-sweet semi-sweet chocolate.
