These soft and chewy Crushed Peppermint Meltaway Cookies are filled to the brim with holiday cheer. They are a melt-in-your-mouth holiday favorite, full of peppermint flavor and topped with white chocolate and crunchy candy canes. 

If you love mint and chocolate combos, you can also try these Andes Mint Cookies, Chocolate Meltaways and Mint Chocolate Fudge. They’re all perfect for adding to a Holiday Cookie Board!

Peppermint Meltaway Cookies drizzled with white chocolate and topped with crushed candy canes.

Peppermint Meltaway Cookies

If you can’t get enough peppermint during the holiday season, give these classic peppermint meltaway cookies a try. They’re made with a soft and chewy sugar cookie dough that’s been flavored with peppermint and baked just enough to hold their shape. Once completely cooled, they are topped with a drizzle of peppermint white chocolate and crushed candy canes.

Feel free to add a few drops of red food coloring to either the cookie dough or the white chocolate to give these cookies a little extra color. You could also change up these flavors by adding different extracts such as lemon, coffee, or plain vanilla. 

Key Ingredient Notes

  • Butter – be sure that your butter is soft before making the dough.  You can either leave it out overnight at room temperature or place in a microwave-safe container and heat for about 10 seconds at a time just until soft.
  • Eggs – it’s best to pull your eggs out to room temperature at least 30 minutes before making your dough so that they don’t “shock” the butter.
  • Peppermint Extract – be sure and use peppermint extract and not spearmint or mint extract. The flavor is very different.
  • Baking Powder – this helps the cookies to rise in the oven.
  • Baking Soda – this reacts with the baking powder to help the cookies rise.
  • White Chocolate Wafers – you can either use white chocolate wafers or white chocolate chips to top the cookies. The easiest way to melt them is in the microwave for about 20-30 seconds at a time, stirring between until completely melted.
  • Peppermint Extract – you will need more to add to the melted chocolate.
  • Crushed Candy Canes – either crushed candy cane or crushed peppermint candy will work great for these cookies. I like to put them into a freezer bag and crush using a rolling pin. Avoid crushing too much so that you keep small pieces rather than creating a bunch of peppermint candy powder.
Side by side photos showing a bowl full of cookie dough, scooped cookies on a baking sheet, and baked cookies on a baking sheet.

How to Make These Peppermint Meltaway Cookies

  1. Make the sugar cookie dough.  In the bowl of a stand mixer, beat the butter and sugar together using the paddle attachment until light and fluffy, or about 3-5 minutes.  Add the eggs one at a time, mixing on low speed and scraping between each addition.  Then, add the vanilla, peppermint extract, and salt and mix just until combined.  In a separate large bowl, whisk together the baking powder, baking soda and flour.  Add the flour mixture to the butter mixture and mix on low speed until combined.
  2. Optional – chill the dough.  Cover dough with plastic wrap and chill in the fridge for 20 minutes to 2 hours.
  3. Scoop cookies.  Using an ice cream scoop or a spoon, form 2″ balls and place the soft drop sugar cookies dough on an ungreased baking sheet about 2″ apart.
  4. Bake.  Bake in a preheated oven for 8-9 minutes, or until lightly browned on the edges.
  5. Cool.  Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
  6. Melt the chocolate. In a microwave-safe bowl, add the chocolate wafers. Heat for 30 seconds, stir, and repeat until the chocolate is melted and smooth. Once melted, add the peppermint extract and mix until smooth.
  7. Decorate and let set. Drizzle the chocolate peppermint onto the cooled cookies then sprinkle the crushed candy canes evenly over the top. Let sit for 20 minutes or until the chocolate is hardened. 
  8. Serve.  Serve immediately or store in an airtight container at room temperature for up to 3 days.  Enjoy!
A tray full of peppermint cookies with peppermint sticks around them.

Frequently Asked Questions

Can I use frosting instead of chocolate?

If you prefer frosting, by all means use that instead of melted peppermint chocolate. You could use our Buttercream Frosting recipe and add about 1 teaspoon of peppermint extract instead of vanilla extract.

How long do Peppermint Cookies take to bake?

If you bake your Peppermint Cookies in a preheated 350 degree oven, it should take between 8-9 minutes. You will know your cookies have finished baking when they are lightly browned around the edges. You do not want to overbake these cookies so keep a close eye on them.

Can you freeze Peppermint Melt-Away Cookies?

Yes! You can either freeze scooped balls of dough to bake later, or you can freeze the baked cookies. To freeze the scooped dough balls, store in an airtight container or freezer bags for up to 1 month. Thaw in the fridge overnight, then place onto a cookie sheet and bake as directed. 

If you decide to freeze baked cookies, I recommend freezing them before frosting. Store in an airtight container in the freezer for up to 2 months. Once they are thawed, you can frost and decorate as directed.

Storing And Freezing

  • Room Temperature: store in an airtight container at room temperature for up to 3 days.
  • Refrigerator: you can also store your cookies in an airtight container in the fridge for up to 5 days, adding sheets of parchment paper between the layers so they don’t stick.
  • Freezer: you can freeze both the baked cookies and the unbaked cookie dough.  As long as the cookies are stored in an airtight container or freezer bags, they will last for up to 2 months. I recommend freezing baked cookies prior to frosting them.
  • To Bake Cookies from Frozen: you can pull frozen dough balls from the freezer and bake directly in a preheated oven, adding an extra couple of minutes to the baking time.
5 from 1 vote

Peppermint Melt-Away Cookies Recipe

Author The Carefree Kitchen
These soft and chewy peppermint meltaway cookies are filled to the brim with holiday cheer. They are a melt-in-your-mouth holiday favorite, full of peppermint flavor and topped with white chocolate and crunchy candy canes.
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Yields24 people

Ingredients

  • 1 cup butter, room temperature
  • 2 cups sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon peppermint extract
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 cups all-purpose flour

Cookie Toppings

  • 1 cup white chocolate wafers
  • 1/2 teaspoon peppermint extract
  • 1/2 cup crushed candy canes

Instructions
 

  • Preheat oven to 350 degrees F.
  • In the bowl of a stand mixer, add the butter and sugar and cream together using the paddle attachment until light and fluffy—about 3-5 minutes.
  • Add the eggs one at a time, mixing on low speed and scraping between each addition. Then, add the vanilla, peppermint extract, and salt. Mix just until combined. In a separate large bowl, whisk together the baking powder, baking soda, and flour. Add the flour mixture to the butter mixture and mix on low speed until combined.
  • Using an ice cream scoop or a spoon, form 2" balls and place on a parchment paper lined baking sheet about 2" apart.
  • Bake in a preheated oven for 8-9 minutes, or until lightly golden on the edges.
  • Remove cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Cookie Toppings

  • In a microwave-safe bowl, add the chocolate wafers. Heat for 30 seconds, stir, and repeat until the chocolate is melted and smooth. Once melted, add the peppermint extract and mix until smooth.
  • Drizzle the chocolate peppermint onto the cooled cookies then sprinkle the crushed candy canes evenly over the top. Let sit for 20 minutes or until the chocolate is hardened.
  • Serve immediately or store in a an airtight container at room temperature for up to 3 days. Enjoy!

Notes

Storing instructions: store cookies in an airtight container at room temperature for up to 3 days, in the fridge for up to 5 days, or in the freezer for up to 2 months.
Make-ahead tips: cookie dough can be made, scooped, and stored in the freezer for up to 2 months. To bake, pull frozen dough balls from the freezer and bake directly in a preheated oven, adding an extra couple of minutes to the baking time.

Nutrition

Calories: 236kcal | Carbohydrates: 33g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 192mg | Potassium: 64mg | Fiber: 0.4g | Sugar: 21g | Vitamin A: 261IU | Vitamin C: 0.04mg | Calcium: 29mg | Iron: 1mg
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
Course Dessert
Cuisine American
Sharing this recipe with a link is both encouraged and appreciated. Copying/pasting and/or screenshots of full recipes to any social media is strictly prohibited. Content and photographs are copyright protected.

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More of the Best Christmas Cookies

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These Peppermint Melt-Away Cookies are an easy, delicious, and super festive Christmas cookie that everyone seems to love. They are soft and chewy and topped with melted chocolate and crushed candy canes.

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Welcome! I'm so glad you're here!! My name is Jill Baird at The Carefree Kitchen. I love food, nearly all food, and love to celebrate every day with food and the people I love! I love being creative in the kitchen and discovering new ways to switch up old favorites and coming up with new favorites. My hope is that you will find recipes you love on my site and maybe even find some inspiration to create something new! Have fun in the kitchen!

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