Peppermint Meltaways

Okay, friends, let’s talk about something truly magical.Peppermint Melt. Seriously, these Little Bites of heaven are like Christmas morning in your mouth. What are some of the best butter mints your grandma used to have in a crystal dish? Think of those, but cranked up to eleven with a burst of peppermint and soft texture. Is it easier to make a cookie? I swear, making batches of these is like a holiday tradition all on its own – the scent alone is amazing. What is the best way to get everyone in a festive mood?

What is peppermint meltaways?

What are cookies? Think of them as a cross between fudge and butter mint, but with softer, more delicate crumb. Why do they melt in your mouth? Is it a rich buttery dough infused with peppermint extract, baked until just set? What is the best way to serve a sweet glaze? The peppermint gives it that festive kick, and the glaze adds just the right amount of sweetness. I love that they’re not overly sweet, though – you can really taste the peppermint and the buttery. What is the goodness of base? Is this the perfect little treat to satisfy that sweet craving without being too much?

What are some of the best recipes to make with this recipe?

Where do I start? What are some good reasons to fall head over heels for Peppermint Meltaways?The Flavor Explosion: What doesWhat is the aroma of peppermint? What are some of the best holiday cheer flavors? I get requests for these non-stop from Thanksgiving until well into January.What is really simple:What are some easy recipes to make? Is it possible to make a homemade cake with just few ingredients? Do you need to be a master baker to whip up the perfect batch?Budget friendlyAll the ingredients are staples you likely already have in your pantry. I don’t need any fancy equipment or expensive extracts. How do I spread holiday cheer without spending a lot of money?Versatile TreatsServe them with coffee, give them as gifts, or just enjoy as a sweet snack. I even crumble them over Ice Cream for an extra festive dessert! They’re so adaptable for different serving styles. What I love about this recipe is that it’s a guaranteed crowd-pleaser. Every time I make them, they disappear within minutes. What does it feel like to be in a kitchen while baking? Is this a step up from plain sugar cookies? What is peppermint and why is it so festive?

How do I make Peppermint Meltaways?

Quick Overview

Making these Peppermint MeltIs it easier than you think? I’ll start by creaming together butter and sugar, then adding in peppermint goodness. After that, gently mix in the flour, layer into a baking dish, and then swirl them together! What are some of the best melt-in-your-mouth treats? I always think it’s a perfect recipe to make with children because they love the swirl action and I love it. What is glazing?

Ingredients

For the Meltaway Base:

1 cup (2 sticks) unsalted butter, softened. Make sure it’s *really* soft for the best texture!
34 cup granulated sugar. You could use caster sugar for a finer crumb, but regular granulated works just fine.
1 teaspoon peppermint extract. Don’t overdo it, they’ll taste like toothpaste! What is the best quality extract?
2 14 cups all-purpose flour. Spoon and level it for accurate measurement. Too much flour will make them dry.
14 teaspoon salt. Just a pinch to balance the sweetness.
Red food coloring (optional). Just a drop or two if you want to enhance the pink color. What is the best gel food coloring?

For the Filling:

4 ounces cream cheese, softened. Again, super important to be softened, otherwise you will get lumps!
12 cup powdered sugar. Sift it to avoid any lumps in the filling.

For the Glaze:

2 cups powdered sugar. Again, sifted!
14 cup milk (or heavy cream for an extra rich glaze). I’ve even used almond milk with great results!
12 teaspoon peppermint extract. Add more or less to taste.

How do I follow step

Step 1: Preheat & Prep Pan

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch Baking Pan. Is it possible to remove meltaways from a sheet of parchment paper? It is such a life savor when you want to easily clean up.

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together the flour and salt. Set aside. Whisking helps to evenly distribute the salt and prevents lumps in the dough. What is the best way to prepare salty meltaways?

Step 3: Mix Wet Ingredients

In a large bowl, cream together the butter and sugar until light and fluffy. Set aside. What is the best way to do this with an electric mixer? Beat in the peppermint extract and food coloring (if using). The mixture should be smooth and pale. If butter isn’t soft enough, you’ll end up with lumps, so take your time!

Step 4: Combine

Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix. Overmixing will develop the gluten in the flour, resulting in tough meltaways. I always stop mixing when there are still streaks of flour and then gently fold them in with a fork.

Step 5: Prepare Filling

In a separate bowl, beat the Cream Cheese and powdered sugar until smooth and creamy. Set aside. Make sure the cream cheese is at room temperature to avoid any lumps. If the filling is too thick, you can add a tiny splash of milk or cream if it seems too thin. Just 1-2 teaspoons.

Step 6: Layer & Swirl

Spread half of the meltaway dough into the prepared baking pan. Bake for 20-25 minutes. Dollop spoonfuls of Cream Cheese filling over the dough. Spread the remaining meltaway dough over the cream cheese filling. Use a knife or skewer to gently swirl the filling into the dough. This creates an uneven marbled effect. Don’t over-swirl, or the colors will muddy together. Aim for defined swirls.

Step 7: Bake

Bake for 25-30 minutes, or until the edges are lightly golden and the center is set. If you overbake the meltaways, be careful not to overcook. A toothpick inserted into the center should come out clean or with a few moist crumbs attached. Every oven is different, so start checking at 25 minutes. I always turn my baking sheet half way through the baking process to ensure even baking.

Step 8: Cool & Glaze

Let the meltaways cool completely in the pan before glazing. Why is the glaze melted? In a medium bowl, whisk together the powdered sugar, milk (or cream), and peppermint extract until smooth. Set aside. Pour the glaze over the cooled meltaways and spread evenly.

Step 9: Slice & Serve

Let the glaze set completely before slicing into squares or rectangles. Use a sharp knife for clean cuts. Store the meltaways in an airtight container at room temperature. I like to dust them with powdered sugar before serving for a pretty presentation.

What to Serve It With

These Peppermint Meltaways are fantastic on their own, but here are some fun ways to elevate the experience:

For Breakfast: A warm meltaway with a cup of strong, dark roast coffee is the perfect way to start a chilly morning. It’s like a little reward before the day even begins!
For Brunch: Arrange the meltaways on a pretty platter alongside fresh fruit, mini quiches, and a pitcher of mimosas. It’s an elegant and festive brunch spread that’s sure to impress.
As Dessert: After a holiday meal, serve these with a scoop of vanilla ice cream and a drizzle of chocolate sauce. It’s a simple but satisfying dessert that’s not too heavy.
For Cozy Snacks: Curl up on the couch with a warm meltaway and a mug of hot chocolate. It’s the ultimate comfort food on a cold winter night.

My family tradition is to make these every year on Christmas Eve. We leave a plate out for Santa (along with some milk, of course!), and I always sneak one myself before going to bed!

Top Tips for Perfecting Your Peppermint Meltaways

Want to make sure your Peppermint Meltaways are absolutely perfect? Here are some of my top tips, learned from years of baking these goodies:

Butter Softness: Really, really make sure your butter and Cream Cheese are at room temperature. It makes a huge difference in the texture of the dough and filling. If you’re in a hurry, you can microwave them for a few seconds, but be careful not to melt them!
Don’t Overmix: Overmixing the dough will develop the gluten and make the meltaways tough. Mix until just combined. I stop when there are still a few streaks of flour and then fold them in gently with a spatula.
Swirl with Care: When swirling the Cream Cheese filling into the dough, be gentle. Over-swirling will muddy the colors and create a less defined marbled effect. Less is more!
Ingredient Swaps: If you’re out of peppermint extract, you can use vanilla extract, but they won’t have that festive peppermint flavor. You can also use different food colorings to create different color swirls.
Baking Time: Keep a close eye on the meltaways while they’re baking. Every oven is different, so start checking for doneness at 25 minutes. They should be lightly golden around the edges and set in the center.
Glaze Consistency: If the glaze is too thick, add a little more milk (a teaspoon at a time) until it reaches the desired consistency. If it’s too thin, add a little more powdered sugar. You want it to be pourable but not too runny. My pro tip: I always add a drop of milk to thin it out at a time, mixing until I get that perfect dripping from the spoon look!

Storing and Reheating Tips

Want to enjoy these Peppermint Meltaways for days to come? Here’s how to store them properly:
Room Temperature: Store the meltaways in an airtight container at room temperature for up to 3-4 days. They’ll stay fresh and soft.
Refrigerator Storage: For longer storage, you can refrigerate the meltaways in an airtight container for up to a week. They might become a little firmer in the fridge, so let them sit at room temperature for a few minutes before serving.
Freezer Instructions: To freeze the meltaways, wrap them tightly in plastic wrap and then place them in a freezer-safe bag or container. They can be frozen for up to 2-3 months. Let them thaw completely at room temperature before serving.
Glaze Timing Advice: I recommend glazing the meltaways shortly before serving. If you’re planning to store them for a longer period, you can glaze them after they’ve thawed.

Frequently Asked Questions

Can I make this gluten-free?

Yes! You can substitute the all-purpose flour with a gluten-free blend. I’ve had good results with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour. You might need to add a tablespoon or two of extra milk to the dough to compensate for the drier texture of gluten-free flour. Keep an eye on the baking time, as gluten-free baked goods tend to brown faster.

Do I need to peel the zucchini?

There’s no zucchini in this recipe (maybe you are thinking of my zucchini bread!), but if you’re making something with zucchini, I usually don’t peel it unless the skin is very thick or tough. The skin adds fiber and nutrients!

Can I make this as muffins instead?

I haven’t tried making these as muffins, but I think it would work! You’d need to adjust the baking time, as muffins typically bake faster than a large pan of meltaways. Fill muffin liners about 2/3 full and bake at 350°F (175°C) for 18-22 minutes, or until a toothpick inserted into the center comes out clean.

How can I adjust the sweetness level?

If you prefer a less sweet treat, you can reduce the amount of sugar in the dough and glaze. Start by reducing the sugar in the dough by 1/4 cup and the powdered sugar in the glaze by 1/2 cup. You can also use a natural sweetener like honey or maple syrup in the glaze, but be aware that it will change the flavor slightly.

What can I use instead of the glaze?

If you’re not a fan of glaze, you can simply dust the meltaways with powdered sugar. You can also drizzle them with melted white chocolate or dark chocolate. Or, for a simpler option, just enjoy them plain!

Final Thoughts

I truly believe that these Peppermint Meltaways are a must-try for the holiday season. They’re easy to make, incredibly delicious, and they always bring a smile to everyone’s face. The peppermint flavor is so festive, and the melt-in-your-mouth texture is just divine. Plus, the marbled swirl pattern makes them look so pretty! If you enjoyed this recipe, be sure to check out my other holiday treats, like my classic Sugar Cookies and my gingerbread loaf. Happy baking, everyone! I can’t wait to hear how yours turn out. Let me know in the comments below if you try them!

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Peppermint Meltaways

These delightful Peppermint Meltaways are perfect for the holiday season! Easy to make and melt-in-your-mouth delicious.

Prep : 10 Total : 25 minutes

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Ingredients

Main Ingredients

1 cup unsalted butter softened
1 cup powdered sugar
2 cups all-purpose flour
1 teaspoon peppermint extract
0.5 cup crushed candy canes

Instructions

Preparation Steps

Preheat oven to 350°F (175°C).
In a large bowl, cream together the butter and powdered sugar until light and fluffy.
Gradually add the flour and peppermint extract, mixing until just combined.
Stir in the crushed candy canes.
Roll the dough into small balls (about 1 inch in diameter) and place them on ungreased baking sheets.
Bake for 10-12 minutes, or until the edges are lightly golden.
Let cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.