Few treats are quite as festive as Chocolate Peppermint Meltaway Cookies: a rich, velvety chocolate cookie crowned with cool peppermint and a decadent chocolate coating, finished with a dusting of candy cane crunch. These are the kind of cookies that disappear quickly at holiday parties and leave a trail of happy smiles (and peppermint crumbs) in their wake. The melt-in-your-mouth texture paired with a double hit of chocolate and peppermint makes each bite feel like a tiny celebration. Whether you’re baking them for a cookie exchange, gifting to friends, or sneaking one with a midnight cup of cocoa, get ready to fall in love with your new favorite holiday cookie.
Ingredients You’ll Need
Ingredients You’ll Need
Chocolate Peppermint Meltaway Cookies come together with everyday pantry staples, but each ingredient has a special role to play in creating that signature soft, tender texture and bold flavor. From creamy butter to crushed peppermint candies, it’s the balance of simple ingredients that makes these cookies truly crave-worthy.
- Unsalted butter (1 cup, softened): Provides the rich, creamy base for ultra-tender, meltaway cookies.
- Powdered sugar (1/2 cup): Sweetens without grittiness, giving the cookies a delicate crumb that dissolves on your tongue.
- Vanilla extract (1 teaspoon): Enhances all the flavors and brings out the best in both chocolate and peppermint.
- All-purpose flour (1 1/4 cups): The classic structure-building base for perfectly tender cookies.
- Cornstarch (1/2 cup): This little secret ingredient is what helps the cookies achieve their magical meltaway texture!
- Unsweetened cocoa powder (1/4 cup): Adds an intense chocolate flavor and a deep, beautiful color.
- Salt (1/2 teaspoon): Brightens and balances the sweetness for a well-rounded taste.
- Semi-sweet chocolate chips (1 cup, melted): The glossy, decadent chocolate dip adds a rich topping to every bite.
- Peppermint extract (1/2 teaspoon): Just the right amount for a cool, refreshing minty kick that pairs perfectly with chocolate.
- Crushed peppermint candies (1/2 cup): A festive, colorful finish and a satisfying crunch to contrast the cookie’s softness.
How to Make Chocolate Peppermint Meltaway Cookies
Step 1: Prepare Your Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. This little prep step not only prevents the cookies from sticking, but also helps them bake up evenly, ensuring those perfect, tender bottoms.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened unsalted butter and powdered sugar. This should take about 2-3 minutes, and you want the mixture to be light and airy. This step creates the melt-in-your-mouth foundation for your Chocolate Peppermint Meltaway Cookies, so don’t rush it!
Step 3: Add the Vanilla
Mix in the vanilla extract, and take a moment to savor the aroma swirling from the bowl. Vanilla is that quiet hero: it rounds out the sharpness of peppermint and deepens all the other flavors.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, cornstarch, cocoa powder, and salt. Whisking ensures that everything is evenly distributed, so the cookies bake up consistent and scrumptious every time.
Step 5: Mix the Dough
Gradually add the dry mixture to your butter and sugar mashup. Mix until a soft, pillowy dough forms; it should gently hold its shape but not be sticky. This is when Chocolate Peppermint Meltaway Cookies start coming together for real!
Step 6: Shape and Bake
Scoop out rounded teaspoons of dough and roll each into a ball. Arrange them 2 inches apart on your baking sheets. Pop them in the oven and bake for 10-12 minutes, just until the edges are set. These cookies shouldn’t brown, so keep a close eye on them. Allow the cookies to cool completely on a wire rack — this is what helps keep them so delightfully tender.
Step 7: Dip and Decorate
Melt the chocolate chips in a small bowl (a quick microwave burst works wonders!), then stir in the peppermint extract. Dip the top of each cooled cookie into the melted chocolate mixture, then sprinkle with crushed peppermint candies while the chocolate is still tacky. Let everything set for a few minutes before serving. Voila! You’ve made the most dazzling Chocolate Peppermint Meltaway Cookies in town.
How to Serve Chocolate Peppermint Meltaway Cookies
Garnishes
For a particularly festive touch, a dusting of extra crushed peppermint candies or even a tiny flurry of powdered sugar will make the cookies look (and taste) even more magical. You can also drizzle a little more melted chocolate over the top for extra flair.
Side Dishes
These cookies are wonderfully rich, making them a perfect match for a tall glass of cold milk or a mug of hot chocolate. They also shine alongside a scoop of vanilla ice cream or a handful of fresh, juicy berries for a bright finish.
Creative Ways to Present
Try arranging your Chocolate Peppermint Meltaway Cookies on a vintage cake stand or a platter lined with greenery for an elegant holiday touch. For homemade gifts, tuck a stack into clear cellophane bags tied with ribbon or layer them in a festive tin lined with parchment paper. They’re showstoppers for cookie swaps or as after-dinner treats in your holiday spread!
Make Ahead and Storage
Storing Leftovers
Once completely cooled and with the chocolate set, store your Chocolate Peppermint Meltaway Cookies in an airtight container at room temperature. They’ll stay fresh and delicious for up to 5 days — if they last that long!
Freezing
Want to get ahead during the busy holiday rush? You can freeze the plain, un-decorated cookies in layers between parchment paper for up to 2 months. When ready, thaw at room temperature, then dip and sprinkle with peppermint candies as directed for that just-made freshness.
Reheating
These cookies are best enjoyed at room temperature, as the chocolate sets beautifully and the peppermint candies retain their crunch. If you prefer a slightly warm cookie, a very quick 5-second zap in the microwave will do the trick. Avoid overheating to keep the chocolate topping looking its best.
FAQs
Can I use peppermint oil instead of extract?
Yes, you can substitute peppermint oil, but it’s much more concentrated than extract. Start with just a drop or two, taste, and add more if needed — a little goes a long way!
Is it possible to make these gluten-free?
Absolutely. Just swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The cornstarch will still give you that signature meltaway texture.
How do I crush peppermint candies without making a mess?
Place your peppermint candies in a resealable plastic bag and gently tap with a rolling pin or meat mallet. You’ll get perfect, pretty bits without the candy flying everywhere.
Can I make the dough ahead of time?
Definitely! The dough for Chocolate Peppermint Meltaway Cookies can be made up to 2 days ahead. Just wrap tightly and refrigerate, then let soften slightly at room temperature before baking.
What if I want even more peppermint flavor?
No problem! For extra minty punch, add another 1/4 teaspoon of peppermint extract into the dough itself, in addition to what goes in the chocolate coating.
Final Thoughts
If you’re looking to brighten up your cookie jar or wow your friends this season, you can’t go wrong with Chocolate Peppermint Meltaway Cookies. Each bite is a mini holiday magic trick — cool, creamy, chocolatey, and so wonderfully soft. Happy baking and sharing!
Print
Chocolate Peppermint Meltaway Cookies Recipe
- Total Time: 32 minutes (plus cooling time)
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of rich chocolate and cool peppermint with these Chocolate Peppermint Meltaway Cookies. These tender, buttery cookies are topped with a layer of smooth chocolate and a sprinkle of crushed peppermint candies, making them a perfect treat for the holiday season.
Ingredients
Cookies:
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 cup cornstarch
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Topping:
- 1 cup semi-sweet chocolate chips, melted
- 1/2 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream together softened butter and powdered sugar until light and fluffy. Mix in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, cornstarch, cocoa powder, and salt. Gradually add the dry ingredients to the butter mixture to form a soft dough.
- Shape and bake: Scoop rounded teaspoons of dough, roll into balls, and place on the baking sheets. Bake for 10-12 minutes until edges are set. Cool on a wire rack.
- Prepare topping: In a small bowl, mix melted chocolate chips with peppermint extract. Dip the tops of cooled cookies into the chocolate and sprinkle with crushed peppermint candies. Allow the chocolate to set before serving.
Notes
- Store cookies in an airtight container for up to 5 days.
- For extra mint flavor, add peppermint extract to the cookie dough.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 8g
- Sodium: 30mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
