Feathered Mint Melt Aways

Feathered Mint Melt Aways

Imagine a cookie so delicate it practically dissolves on your tongue, infused with a refreshing burst of peppermint and draped in smooth, rich chocolate. These Feathered Mint Melt Aways are not just a dessert—they're a culinary experience that transforms ordinary baking into an extraordinary moment of pure indulgence. Whether you're looking to impress guests, treat yourself, or create a memorable holiday treat, these cookies promise to elevate your baking game with their irresistible combination of buttery texture and cool mint flavor.

Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies

Ingredients

  1. 1 cup unsalted butter, softened
  2. 1/2 cup powdered sugar
  3. 1/4 teaspoon salt
  4. 2 cups all-purpose flour
  5. 1 teaspoon peppermint extract
  6. 1 cup chocolate chips
  7. 1 tablespoon vegetable oil

Instructions

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper, ensuring even spacing for cookie placement.
  2. In a large mixing bowl, cream the softened butter and powdered sugar together using an electric mixer until light and fluffy, approximately 3-4 minutes.
  3. Add the peppermint extract to the butter mixture and blend until fully incorporated, creating a smooth and fragrant base.
  4. In a separate bowl, whisk together the all-purpose flour and salt to ensure even distribution of ingredients.
  5. Gradually add the flour mixture to the butter mixture, mixing on low speed until just combined. Be careful not to overmix the dough.
  6. Chill the dough in the refrigerator for 15 minutes to make it easier to handle and prevent spreading during baking.
  7. Roll the chilled dough into small, uniform balls, approximately 1 inch in diameter, and place them on the prepared baking sheets.
  8. Bake in the preheated oven for 10-12 minutes, or until the edges are very lightly golden. Remove and let cool completely on wire racks.
  9. For the chocolate coating, melt chocolate chips and vegetable oil together in a microwave-safe bowl, stirring every 30 seconds until smooth.
  10. Once cookies are completely cooled, dip half of each cookie into the melted chocolate, allowing excess to drip off.
  11. Place dipped cookies on parchment paper and refrigerate for 10-15 minutes to set the chocolate coating.
  12. Store cookies in an airtight container between layers of parchment paper in the refrigerator for up to 5 days.

Tips

  1. Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
  2. Chill Out: Don't skip the dough chilling step—it prevents spreading and helps maintain the cookies' delicate shape.
  3. Uniform Size: Use a small cookie scoop or weigh each dough ball to ensure consistent baking.
  4. Chocolate Coating Trick: Add a touch of vegetable oil to your melted chocolate for a smoother, shinier finish.
  5. Cooling is Crucial: Let cookies cool completely before dipping in chocolate to prevent cracking.
  6. Storage Tip: The cookies stay fresh longer when stored in the refrigerator between parchment paper layers.

Nutrition Facts

Calories: 160kcal

Carbohydrates: 14g

Protein: 1g

Fat: 11g

Saturated Fat: 7g

Cholesterol: 25mg

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