Peppermint Chip Meltaways
Peppermint Chip Meltaways are delightful sugar cookies with a twist–Andes Peppermint Crunch Baking Chips are added to the batter instead of the usual chocolate chips or other chips available these days. They are called meltaways because they seem to just dissolve in your mouth when you eat them. They are very rich and sweet from the sugars and oils used to make them so they are not low in calories! They are wonderful, however, and they have a very strong peppermint essence, so be warned!
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By now, you probably think I have a fixation with peppermint or at least with Andes peppermint crunch baking chips or Andes Creme de Menthe baking chips! I have to admit to loving peppermint anything! Give me peppermint flavored cake, cookies, pie, brownies, pancakes, toast, and I’m in seventh heaven.
I had this last bag of Andes Peppermint crunch baking chips leftover from Christmas that I desperately needed to use up. So I decided to use them in this delicious sugar cookie-type meltaway cookie. These cookies are superb anyway and once you add the peppermint crunch baking chips, Wow, the flavors are amazing.
Peppermint Chip Meltaways are really simple to mix up. You can have a whole batch of cookies prepared, baked, and ready to serve in less than half an hour. That’s quick and convenient for those times when you need to make up something rather quickly. More and more stores are carrying these chips throughout the year, too, rather than just at Christmas time. These are great for holidays like Valentine’s Day, but they’re also just a wonderful dessert to treat yourself to any time of the year.
If you like peppermint, you will love these cookies. They have a nice crunch, but if you want them a little softer or rounder, than add a bit more flour to the dough – half a cup or so. Regardless of how you make them, Peppermint Chip Meltaways will melt away and be gone before you know it.
When I first published this recipe in June 2013, I was using my Canon camera, but the sun was setting so I got a lot of golden glare on the cookies that I wasn’t really happy about. The cookies also flattened out more than I wanted them to. When my husband brought me home ten bags of Andes Peppermint Crunch Baking Chips from Cost Plus World Market, I decided to remake this recipe for our Christmas Cookie Extravaganza (December 2016). This time I added a little more flour and allowed a little more room between the cookies. They turned out perfectly! These festive beauties are a real holiday treat. I hope you give them a try.
Peppermint Chip Meltaways just dissolve in your mouth when you eat them!
These cookies are so quick and easy to make. You can have a batch ready to serve in under 30 minutes! If you like peppermint candies, you’ll love the addition of Andes Peppermint Crunch Baking Chips to these delicious cookies.
I rolled the cookie dough in granulated sugar. These delicious cookies are great for holiday baking or Valentine’s Day, but I purposely buy extra baking chips at Christmas so I can have them for extended periods of the year.
Here’s what I did.
I used these ingredients.
Soften butter and place in a large mixing bowl with eggs, cream of tartar, baking soda, sea salt, sugar, powdered sugar, vanilla and canola oil.
Mix with an electric mixer until smooth.
Add UNBLEACHED all-purpose flour. Bleached flour toughens baked goods. Add a bag of Andes Peppermint Crunch Baking Chips.
Stir with a wooden spoon to combine.
Place sugar in a small bowl. Roll dough into balls and then roll around in the sugar to coat well.
Spray cookie sheets lightly with cooking spray. Place cookies that have been rolled in sugar on baking sheets. Be sure to space the cookies out a little so they have plenty of room to spread.
Bake at 350 for about 15 minutes or until baked. (Mine took 20 minutes but my oven runs slow).
These cookies are great for snacks or parties.
If you need a cookie to make fast, then these are a great option if you have the peppermint crunch baking chips on hand.
You can see a little of the sugar on these. Prepare yourself for an amazing experience. These cookies take your breath away!
Here’s the recipe.
PEPPERMINT CHIP MELTAWAYS
(Recipe inspired from my Chocolate Chip Meltaways)
Peppermint Chip Meltaways
Equipment
- 2 18x26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 1 cup unsalted butter softened
- 1 cup canola oil or use avocado oil or coconut oil
- 1 cup granulated sugar
- 1 cup confectioners’ sugar sifted
- 2 large eggs
- 5 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1 tsp. salt
- 1 tsp. vanilla extract
- 12 oz. package Andes peppermint baking pieces
- 1/3 cup granulated sugar (to roll the cookies in)
Instructions
- Combine butter, oil, sugar, confectioners’ sugar, eggs, baking soda, cream of tartar, salt and vanilla in a bowl.
- Mix with an electric mixer until creamy and smooth.
- Stir in flour and peppermint baking pieces with a wooden spoon until well combined. Using a mixer at this point toughens cookies.
- Shape cookies into balls.
- Roll in granulated sugar.
- Put 2" apart on cookie sheets that have been sprayed with cooking spray
- Bake at 350°for about 15 minutes.
- Rotate cookie sheets on oven racks half way through cooking time.
- Cool.
Notes
© Can’t Stay Out of the Kitchen
Nutrition
- 1 cup butter or oleo softened
- 1 cup canola oil
- 1 cup sugar
- 1 cup confectioners sugar, sifted
- 2 eggs
- 4 ½ cups Gold Medal UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 teaspoon baking soda
- 1 teaspoon cream of tarter
- 1 teaspoon salt
- 1 teaspoon vanilla
- 12-oz. package Andes peppermint baking pieces
- additional sugar or turbinado sugar to roll the cookies in
- Combine butter, oil, sugar, confectioners’ sugar, eggs, baking soda, cream of tartar, salt and vanilla in a bowl.
- Mix with an electric mixer until creamy and smooth.
- Stir in flour and peppermint baking pieces with a wooden spoon. Using a mixer at this point toughens cookies.
- Shape cookies into balls.
- Roll in granulated or turbinado sugar.
- Put 2″ apart on cookie sheets that have been sprayed with cooking spray and bake at 375°for 10-12 minutes.
- Cool.
These cookies are pretty rich. I wouldn’t recommend eating this many in one sitting! Peppermint Chip Meltaways have a lovely, festive color which make these cookies a great holiday treat.
While I used this cookie recipe for peppermint crunch baking chips, you can substitute almost any kind of candy or chip and still get a great result!
These cookies are great for Valentine’s Day, too!
You may also enjoy these delicious recipes!
Double Chocolate Peppermint Crunch Cookies
Peppermint Chip Meltaways
Equipment
- 2 18×26" cookie sheet pans
- 1 large mixing bowl
- 1 electric mixer
- 1 wooden spoon
- measuring cups
- measuring spoons
- 1 spatula
Ingredients
- 1 cup unsalted butter softened
- 1 cup canola oil or use avocado oil or coconut oil
- 1 cup granulated sugar
- 1 cup confectioners’ sugar sifted
- 2 large eggs
- 5 1/2 cups UNBLEACHED all-purpose flour bleached flour toughens baked goods
- 1 tsp. baking soda
- 1 tsp. cream of tartar
- 1 tsp. salt
- 1 tsp. vanilla extract
- 12 oz. package Andes peppermint baking pieces
- 1/3 cup granulated sugar (to roll the cookies in)
Instructions
- Combine butter, oil, sugar, confectioners’ sugar, eggs, baking soda, cream of tartar, salt and vanilla in a bowl.
- Mix with an electric mixer until creamy and smooth.
- Stir in flour and peppermint baking pieces with a wooden spoon until well combined. Using a mixer at this point toughens cookies.
- Shape cookies into balls.
- Roll in granulated sugar.
- Put 2″ apart on cookie sheets that have been sprayed with cooking spray
- Bake at 350°for about 15 minutes.
- Rotate cookie sheets on oven racks half way through cooking time.
- Cool.
6 Comments
Kathy
December 20, 2017 at 4:59 pm
I made these today using Ghiradelli peppermint chips. The recipe makes a huge amount of cookies. I followed it step by step, my batch looked just like yours but in the end I found that I needed to make larger balls and they did nor spread the way yours did. Plus, they are crunchy. I was expecting more of a Russian Tea cookie melt away experience. I don’t know why mine came out different-other than I made the first 20 smaller balls. I enlarged them and they cooked fine but again, crunch, not melting. Was so looking forward to a holiday cookie that wasn’t chocolate.
Teresa
December 21, 2017 at 2:36 pm
Hi, Kathy. Yes, the peppermint chips do cause the cookie to be a little on the crunchy side. You may have to check the freshness of your cream of tartar and baking soda. That should help the cookies spread a little better.
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flyfishbrat
July 21, 2013 at 7:29 pm
Oh Teresa, as soon as the photo came up I knew I had to have one. Love, love, love your recipe and I can’t wait to made these. Thanks for sharing it.
Teresa
July 22, 2013 at 9:52 pm
Thank you so much!