Peppermint Meltaway Cookies

These peppermint meltaway cookies are soft, chewy, and full of festive flavor. The recipe uses a white cake mix for a simple start, creating a tender cookie with a rich cream cheese tang. White chocolate chips and a coating of crushed peppermint candies add sweetness and a refreshing crunch.

From start to finish, these cookies take just over 40 minutes to make. The dough comes together quickly, and after a brief chill, the cookies bake in about 12 minutes. They are a great choice for holiday parties, cookie swaps, or a simple homemade gift.

Why will you love Peppermint Meltaway Cookies?

Using a boxed cake mix is a shortcut that guarantees a soft, consistent cookie texture with minimal measuring.

Cream cheese in the dough adds moisture and a slight tang that balances the sweetness of the white chocolate and peppermint.

Rolling the cookies in crushed mints before baking gives them a crunchy, festive topping and infuses every bite with cool peppermint.

Peppermint Meltaway Cookies Ingredients

• White Cake Mix: Any standard-size box of white cake mix will work. Do not prepare the cake mix according to the box directions.

• Peppermint Candies: You can use classic round starlight mints or candy canes. Both provide the same flavor and color.

• Cream Cheese: For the best texture, use full-fat, block-style cream cheese, not the whipped kind sold in a tub.

• White Chocolate Chips: White chocolate morsels are easy to use, but you can also chop a high-quality white chocolate bar for larger pockets of melted chocolate.

Exact quantities are in the recipe card below.

How to Make Peppermint Meltaway Cookies

Step 1: Prepare for Baking

First, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Crush your peppermint candies and place them in a small bowl. This prep ensures everything is ready when your dough is mixed.

Step 2: Mix the Cookie Dough

In a large bowl, beat the softened cream cheese and butter until smooth. Mix in the egg and vanilla. Gradually add the cake mix, then stir in the white chocolate chips and half of the crushed peppermints. The dough will be soft and sticky at this point.

Step 3: Chill, Shape, and Bake

Refrigerate the dough for about 15 minutes to firm it up. Roll the chilled dough into 1-inch balls and dip the tops in the remaining crushed peppermints. Arrange the cookies on your prepared baking sheets and bake for 10-12 minutes. Let them cool slightly on the pan before moving to a wire rack.

What to Serve with Peppermint Meltaway Cookies

These cookies are wonderful on their own or served with a mug of hot chocolate or a warm cup of coffee.

Helpful Tricks for Peppermint Meltaway Cookies

To crush the peppermint candies, place them in a zip-top bag and gently hit them with a meat mallet or rolling pin until they are coarse crumbs. A food processor also works well.

This is a soft dough. Chilling is an important step that prevents the cookies from spreading too much and makes the dough less sticky to roll.

Lining the baking sheet is key, as the melted candy will stick firmly to an unlined pan.

This recipe contains egg. For safety, dishes with eggs should be cooked until a food thermometer inserted into the thickest part reads 160°F (71°C). For these cookies, they are done when the centers are set.

How to Store and Freeze Peppermint Meltaway Cookies

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the baked cookies for up to 2 months. Thaw at room temperature before serving.

Peppermint Meltaway Cookies Recipe FAQs

Why is my cookie dough so sticky?

This is a very soft dough due to the cream cheese and cake mix base. Chilling the dough for at least 15 minutes is essential to make it firm enough to handle and roll into balls.

Can I use a different flavor of cake mix?

Yes, you could experiment with a yellow or even a chocolate cake mix. This will change the flavor and appearance of the final cookie, but the method remains the same.

Can I make the dough ahead of time?

Yes. You can prepare the dough, wrap it well in plastic wrap, and refrigerate it for up to 2 days. You can also freeze the unbaked cookie dough balls for up to 3 months; bake from frozen, adding a few extra minutes to the baking time.

Peppermint Meltaway Cookies

Soft, chewy cookies made with a white cake mix base, cream cheese, and white chocolate chips, rolled in crushed peppermints.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Course Dessert

Cuisine American

Servings 24

Ingredients

  

• 1 package block-style cream cheese softened (226g), 8-ounce
• 1/2 cup unsalted butter softened, 113g
• 1 cup crushed peppermint candies divided, about 170g total
• 1 large egg
• 1 teaspoon vanilla extract
• 1 box white cake mix divided (432g), 15.25-ounce
• 1 cup white chocolate chips 170g
• Parchment paper or nonstick foil

Instructions

 

• Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or nonstick foil.
• Place the crushed peppermint candies in a small, shallow bowl. Set aside.
• In a large bowl, use an electric mixer to beat the softened cream cheese and butter until smooth and creamy. Add the egg and vanilla extract, beating until just combined.
• Add half of the cake mix to the bowl and beat on low speed until incorporated. Stir in the remaining cake mix, the white chocolate chips, and half of the crushed peppermints (about 1/2 cup or 85g). The dough will be soft.
• Chill the dough in the refrigerator for 15 to 20 minutes to make it easier to handle.
• Scoop the dough and roll it into 1-inch balls. Dip the top of each ball into the reserved crushed peppermints.
• Place the cookie balls about 2 inches apart on the prepared baking sheets with the peppermint side up. Be careful not to let the crushed candies touch the baking sheet, as they can melt and stick.
• Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers look barely set. The cookies will be soft.
• Let the cookies cool on the baking sheets for 3 to 4 minutes before transferring them to a wire rack to cool completely.

Notes

To crush the peppermint candies, place them in a zip-top bag and gently hit them with a meat mallet or rolling pin until they are coarse crumbs. A food processor also works well.

This is a soft dough. Chilling is an important step that prevents the cookies from spreading too much and makes the dough less sticky to roll.

Lining the baking sheet is key, as the melted candy will stick firmly to an unlined pan.

This recipe contains egg. For safety, dishes with eggs should be cooked until a food thermometer inserted into the thickest part reads 160°F (71°C). For these cookies, they are done when the centers are set.

Keyword Christmas, cookies, dessert, peppermint, peppermint meltaway cookies