Peppermint Meltaways

This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Peppermint meltaway cookies on a white plate.I declare these the best Christmas cookie ever…………

Peppermint meltaway cookie with a bite taken out bite close up.That being said. You should make a batch. I couldn’t even resist a bite in the shoot because they are just too amazing. That bite was like Christmas in my mouth. I should have titled these cute little cookies, Christmas in your mouth! 🙂

Peppermint Meltaway cookie close up.

Let me break these little Christmas beauties down for you. A perfect peppermint meltaway cookie. But that isn’t the best part. The cream cheese peppermint frosting. I am quite surprised that any made it on top of the cookie. But it completed the cookies perfectly. Sprinkle with some crushed peppermint and there you have it. Christmas all wrapped up into a phenomenal cookie! Make these today for your family, neighbors, or even yourself. You will not regret the experience of Christmas in your mouth!

Peppermint Meltaways

No ratings yet
 I should have titled these cute little cookies, Christmas in your mouth!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Alyssa Rivers
Servings: 16 Meltaways


  • 1 cup unsalted butter softened
  • 1/2 cup powdered sugar
  • 1 teaspoon peppermint extract
  • 1 1/4 cup all-purpose flour
  • 1/2 cup cornstarch
  • candy canes for garnish crushed

Peppermint Cream Cheese Frosting:

  • 1 package cream cheese 8 oz.
  • 1/2 cup salted butter softened
  • 1 cup powdered sugar sifted
  • 1 teaspoon peppermint extract


  • In a small mixing bowl combine flour and cornstarch. Set aside.
  • In another small mixing bowl cream together the butter and powdered sugar. Add peppermint extract. Slowly add the flour and cornstarch mixture to the butter and powdered sugar mixture. Combine well and refrigerate for an hour.
  • After the dough has chilled preheat oven to 350 degrees. Roll the dough into 1 to 1 ½ inch sized balls and place them 2 inches apart on a parchment lined baking sheet.
  • Bake for 10-12 minutes in the oven until the edges start to lightly turn brown. Remove from the oven and let cool completely.
  • To make the peppermint cream cheese frosting, cream together cream cheese and butter. Add peppermint extract and slowly add the sifted powdered sugar. Frost the cookies with the frosting and garnish with crushed peppermint candy canes.



Serves: 16

Calories297kcal (15%)Carbohydrates23g (8%)Protein2g (4%)Fat22g (34%)Saturated Fat14g (70%)Cholesterol61mg (20%)Sodium98mg (4%)Potassium33mg (1%)Fiber1g (4%)Sugar12g (13%)Vitamin A722IU (14%)Calcium20mg (2%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Dessert
Cuisine American
Keyword meltaway recipes, peppermint meltaways
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

Read More Posts by Alyssa

facebook twitter pinterest instagram



Leave a reply
  1. I made these Amazing melt in your mouth Treats & it was a Success !! I believe it was a success due to the awesome Recipe and Recommended Comments .. Thank You All !!

    Thought I’d share what I learned and Used:
    – Unsalted butter for cookie dough (used recommended LandOLakes)
    – Salted butter for frosting
    – left butter out of frig overnight to soften
    – used Argo cornstarch
    – used mixer to stir ingredients
    – refrigerated dough for exactly 1 hr
    – used measuring spoon to scoop exact amount of dough
    – used crushed soft peppermint puffs instead of candy canes for topping

  2. This recipe is missing something to hold the cookie together!!! It does taste great, but when I followed the step by step instructions for the cookie…… They crumbled like a dried out sandcastle when you tried to pick them up. I had doubled the recipe and had only used half of the dough, so I added one egg to the remaining half of the dough and viola, no more crumbling cookie!!! I proceeded to make several more batches and found that one egg added does the trick! Also, the frosting needs way more powdered sugar for all of that cream cheese and butter!!!!! Good luck fellow cookie makers:) hope this helps!

  3. To all who cookies crumble, after years of making shortbread and meltaways, I have concluded that rolling the prepared dough into a log and wrapping them in plastic wrap to chill then slicing them before baking does help them stay together. Kist don’t move them until they are cooled.

  4. I loved the basic recipe, but I’m not wild about mint. I made these as almond meltaways, just substituting almond extract for peppermint in the cookies (and icing) and garnished with sliced almonds. Delicious! Huge hit at home and work.

    1. Yes, I always use butter, unsalted.
      I’m always baking cookies of all kinds and I really don’t get why these don’t turn out the way they’re supposed to, I’ve tried everything 🙁

    1. Nope, I always use unsalted butter for all the recipes, I’m not a newbie at baking but I just can’t get these to come out right 🙁

  5. I just made these this morning for an office party…and YUMMY! These are the perfect holiday cookie…melt in your mouth butter cookie with creamy icing with a peppermint twist! The only thing I did differently was use salted butter for the cookie and the taste is still marvelous. Highly recommend – and thanks for posting! 🙂

  6. When cooking these or any other cookie of the recipe calls for softened butter it needs to be about the consistency of play dough otherwise you will end up with flat cookies. Also make sure not to over mix the butter and powdered sugar as this causes too much air to get into the mix and this will also make your cookies flat and fragile. Baking cookies really is a science 🙂

    1. Yep, I know, I’m always baking cookies of all kinds, and they never turn out flat or crumbly… But these are my nemesis, I just can’t make them turn out right, I’ve followed the instructions and even changed things with every batch, but nothing seems to work 🙁 And I really love the flavor

  7. Was wondering how you put the frosting on, was it put in a bag and tip on end? I don’t do much of this kind baking..thank you!!

  8. Are you sure your frosting recipe is correct? Most cream cheese and buttercream frosting recipes have 3 cups of powdered sugar. That much butter and cream cheese needs more sugar.

  9. Please heeeelp! 🙁
    I found this recipe and I decided to make it because it looked delicious and pretty easy.
    I made the dough following all the instructions, refrigerated it overnight, but when I baked them they came out flat, like super super flat and so fragile that when they cooled and tried to take them out of the tray, they just fell apart :'(
    I mean, the crumbles are delicious, but I wanted cookies 🙁

    I want to try and make them again, does anyone know or have a theory of what happened? Please help me

    1. I made these last night and they turned out great. I am thinking you wither miss measured or you should only chill them for an hour.

    2. I have the same issue! Mine is so crumbly I can hardly make the balls hold together to get them in the oven! I too would apprciate any suggestions!

    3. A couple things could cause a cookie to go flat. 1. Over beating the butter and sugar. 2. Using butter that is too warm–you should be able to press a knife into the butter to make an imprint, but it shouldn’t be mushy. As for the crumbly cookie, make sure the cookie is completely cool before moving. I slide the parchment paper (with the cookies on it) onto a cooling rack.

      1. Thanks Lynn
        Yeah, I’m not such a newbie, but I just can’t get these to turn out right, I’ve tried several times
        I didn’t over beat the butter, when it calls for softed butter I always use it at room temperature and not melted, just soft enough, plus, I chill the dough overnight, so it shouldn’t be a problem.
        And yeah, of course I move the cookies when they are cold enough, but they are so flat and so thin that they break easily, even if I let them get a little bit crispy, so that they are harder.
        I wish I could post a pic here

    4. The same thing happened to me. You can’t pick one up and break a piece off, hey just crumble. Dies anyone have ny ideas what happened.

      1. I let them get crispy, a little bit brown on the edges and at least you can pick them up, but they still look like a tortilla

    5. Did you use margarine or real butter? I always use butter when I bake because margarine sometimes contains water. That can cause cookies to be flat.

    6. I had the same experience. They were out this world delicious. BUT how in the world to get them to look like this picture???? I tried making bigger balls that didn’t work either. Leaving them on the pan till they cooled helped me to be able to get them off the pan but they still broke when we picked them up to eat them.

      They are essentially shortbread drop cookies I guess we should go research shortbread cookie making. Anyone have any suggestions would be helpful. This is my new favorite flavor of cookie.

    7. YES!!! I thought I was the only one!!
      The same thing happens to me, I’ve tried to make them SEVERAL times and changed stuff, I added more flour, cornstarch, sugar, tried refrigerating the dough overnight, freezing it, turning up the temperature (so that they baked faster and didn’t have a chance to melt so much, or that was my idea but they just got crispy, but still super flat)… I’ve tried a different thing every time, and they always turn out SUPER flat, so flat that you can’t pick them up, they break , they melt so much that even if they are far from each other, they end up all together, it’s like a big flat cookie.
      The only time they barely melted was when I added god knows how much sugar until the dough didn’t stick to the bowl, and they turned out like meringues… They weren’t bad, but I used too much sugar.

      Can you please help us, Alyssa?

      Ps. I also noticed today that on the recipe that’s on Pinterest it says 1 1/2 cup of sugar and here it says 1/2 cup, sooo… Which is the right one?

    8. Maybe the brand of butter? I have found Land o Lakes to be my favorite. When I have used store brands in the past, I have been disappointed…
      My only other thought is flour? Again, sometimes brand can matter. I stick with King Arthur because it seems more consistent in weight than other brands.

  10. These look really yummy! Do they have to be refridgerated because of the creamcheese frosting? let me know. Happy Holidays!

    1. They tastes so much better from the fridge. 🙂 It adds that coolness with the peppermint and the creamcheese icing just tastes the best when it’s cool. I tried these yesterday and they are phenomenal – I’ve never had a favorite cookie until now! The soft peppermint puff candies are best to use and really enhance the flavor! I doubled the peppermint extract in the icing because it originally tasted so buttery and we loved it even more!

  11. I make this cookie every Christmas (got it from and it’s the perfect cookie for holiday trays – they’re just as good a few days later as they are the day you make them. I normally just make a peppermint buttercream frosting but think I’ll try the peppermint cream cheese frosting this time. Sounds amazing! Thanks!!

Leave a Reply

Your email address will not be published.

Recipe Rating