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Peppermint Meltaways Recipe
Peppermint Meltaways Recipe photo by Taste of Home
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Peppermint Meltaways Recipe

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4.5 210 229
Publisher Photo
This recipe is very pretty and festive-looking on a cookie platter. I often cover a plate of these meltaways with red or green plastic wrap and a bright holiday bow in one corner. And yes, they really do melt in your mouth! —Denise Wheeler, Newaygo, Michigan
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES:30 servings
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling
MAKES: 30 servings

Ingredients

  • 1 cup butter, softened
  • 1/2 cup confectioners' sugar
  • 1/2 teaspoon peppermint extract
  • 1-1/4 cups all-purpose flour
  • 1/2 cup cornstarch
  • FROSTING:
  • 2 tablespoons butter, softened
  • 2 tablespoons 2% milk
  • 1/4 teaspoon peppermint extract
  • 2 to 3 drops red food coloring, optional
  • 1-1/2 cups confectioners' sugar
  • 1/2 cup crushed peppermint candies

Nutritional Facts

1 cookie: 126 calories, 7g fat (4g saturated fat), 18mg cholesterol, 56mg sodium, 15g carbohydrate (9g sugars, 0 fiber), 1g protein.

Directions

  1. In a small bowl, cream butter and confectioners' sugar until light and fluffy. Beat in extract. In another bowl, whisk flour and cornstarch; gradually beat into creamed mixture. Refrigerate, covered, 30 minutes or until firm enough to handle.
  2. Preheat oven to 350°. Shape dough into 1-in. balls; place 2 in. apart on ungreased baking sheets. Bake 9-11 minutes or until bottoms are light brown. Remove from pans to wire racks to cool completely.
  3. In a small bowl, beat butter until creamy. Beat in milk, extract and, if desired, food coloring. Gradually beat in confectioners' sugar until smooth. Spread over cookies; sprinkle with crushed candies. Store in an airtight container. Yield: about 2-1/2 dozen.
Originally published as Peppermint Meltaways in Simple & Delicious November/December 2008, p33


Reviews for Peppermint Meltaways

AVERAGE RATING
(229)
RATING DISTRIBUTION
5 Star
 (156)
4 Star
 (31)
3 Star
 (12)
2 Star
 (13)
1 Star
 (17)
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MY REVIEW
Ann-Michelle User ID: 8971341 257706
Reviewed Dec. 4, 2016

"These were terrible. So dry and taste awful. My family won't even eat them"

MY REVIEW
dzilka53 User ID: 7577567 257610
Reviewed Dec. 3, 2016

"Terrible! Cookies do not hold together and crumble when touched. Taste like peppermint flour!"

MY REVIEW
Nicholas User ID: 8976406 257392
Reviewed Nov. 28, 2016

"I don't doubt that this recipe is not good , but I am saddened to say Taste of home you ruined this recipe for me . Your 2013 Taste of Home Christmas book is very misleading when it comes to this recipe. It does not say anything about refrigeration in the book , which made this recipe in my mind frustrating . Maybe if you spent some time correcting your published mistakes you wouldn't have my criticisms. Great recipe online . Horrible recipe from the book . Here's a nice title you can change the book recipe to . Instead of peppermint melt aways , it should read PEPPERMINT CRUMBLES !"

MY REVIEW
dpottratz User ID: 3119477 243870
Reviewed Feb. 15, 2016

"My husband does not like frosting so instead of frosting the cookies and adding the peppermint on top, I folded about 1/2 cup peppermint bits into the cookie batter. I did use 1 1/2 cup flour to 1/4 cup cornstarch for better flavor. They were delicious! I had a bit of trouble getting them cleanly off the parchment paper so will grease it next time."

MY REVIEW
Shilo2 User ID: 2498228 240344
Reviewed Dec. 27, 2015

"Made this for the first time this year. One batch was made with almond extract and one with peppermint extract. Both batches disappeared almost as fast as I could get them plated and to the table! Lots of compliments received -- will make them again, maybe for Valentine's day with a little pink food coloring added to the batter."

MY REVIEW
curlylis85 User ID: 3166950 240054
Reviewed Dec. 23, 2015

"These are delicious! The texture is so yummy and the mint frosting makes it just sweet enough. I baked mine on silicone baking sheets, and I would recommend using either that or parchment. I noticed a few reviewers had trouble with the frosting being runny...I suggest mixing your butter with the powdered sugar first, and then adding the milk so you have more control over the amount of liquid."

MY REVIEW
NurseBecky User ID: 6149764 239883
Reviewed Dec. 21, 2015

"Tried for first time and they really do melt in your mouth!! Easy to make. Very tasty! I did not have peppermint extract so I used a small amount of my peppermint essential oil. It worked great!!"

MY REVIEW
IslandWife User ID: 6007790 239694
Reviewed Dec. 18, 2015

"These are amazing! My girls and I have made these for Christmas for years. They really do melt in your mouth. Thank you for sharing!!"

MY REVIEW
Grammi50 User ID: 5521908 239357
Reviewed Dec. 13, 2015

"I love these cookies and this is my third year making them. I followed the recipe with 1 and 1/4 c flour and 1/2 cup cornstarch, and someone said it should be 1 1/2 fflour and 1/4 c cornstarch....? They were gone in a flash and several people asked for the recipe.mi don't understand the complaints but everyone has different tastes."

MY REVIEW
mollysmom1026 User ID: 7394765 239304
Reviewed Dec. 13, 2015

"This is a yummy recipe BUT if you make it as is, the cookie part can get very chalky tasting. This year, I cut out the cornstarch and added more flour. They are much better this way!"

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