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13th Annual Christmas Cookie Issue: Peppermint Meltaways recipe

 
Peppermint Meltaways
SCOTT  KEELER   |   TIMES

Peppermint Meltaways SCOTT KEELER | TIMES
Published Nov. 26, 2014

1 (8-ounce) package cream cheese

½ cup (1 stick) unsalted butter

1 cup candy canes (or Starlight Mints), finely crushed, divided

1 large egg

½ teaspoon vanilla

1 (16.5-ounce) box white cake mix

1 cup white chocolate chips

Preheat oven to 350 degrees. Grease baking sheets or use parchment paper.

Cube cream cheese and butter and place in large mixing bowl to soften, about 30 minutes. Crush candy canes in sealable plastic bag with meat mallet or rolling pin.

Add egg, vanilla and one-half of cake mix to cream cheese and butter. Mix with electric mixer 1 to 2 minutes or until thoroughly blended. Stir in remaining cake mix, chocolate chips and ½ cup crushed mints until blended.

Place remaining ½ cup mints in shallow bowl. Wrap dough in plastic wrap and refrigerate for at least 1 hour.

Shape dough into 1-inch balls and press tops of dough into crushed mints. Place on baking sheets, mint side up and 2 inches apart. Bake 10 to 12 minutes or until golden and center is barely set. Let stand 3 to 4 minutes, then transfer to wire racks to cook.

YIELD: Makes 4 dozen cookies.

FREEZEWORTHY: Yes, but cool completely first.

Submitted by Gayle Hackbarth, Summerfield