The first time I made meltaways, I fell in love with them. I think it’s because of they way they just melt in your mouth as you eat them. When I saw this recipe on Taste of Home, I immediately went through the ingredient list to see if I had everything in the house to make them, and sure enough I did! They are a bit time consuming, maybe a half hour more than your normal chocolate chip cookie, mainly because of the frosting, but they were very easy to make and turned out great!
1 cup butter, softened
1/2 cup confectioners’ sugar
1/2 tsp peppermint extract
1 1/4 cups all-purpose flour
1/2 cup cornstarch
2 Tbsp butter, softened
1 1/2 cups confectioners’ sugar
2 Tbsp milk
1/2 cup Andes mint chips
In a small bowl, cream butter and confectioners’ sugar until light and fluffy. Beat in extract. Combine flour and cornstarch; gradually add to creamed mixture and mix well.
Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheets. Bake at 350 degrees for 10-12 minutes until bottoms are lightly browned. Remove to wire racks to cool.
In a small bowl, beat butter until fluffy. Add the confectioners’ sugar and milk; beat until smooth. Spread over cooled cookies; sprinkle with crushed candies. Store in an airtight container.
Recipe adopted from Taste of Home