Peppermint Dream Butter Cookies

You know what butter mints are, right? Those little pastel-colored things that you mindlessly nibble from a bowl while you’re trying to avoid playing the awful games at a baby shower? Yeah, those. Older folks seem to always have them lying around too, which makes you wonder if they ever really become stale and inedible. I’ve always been fascinated with the way that they gently crumble apart and melt in your mouth.  I’m also kinda obsessed with Peppermint Patties, Junior Mints, Andes Mints and Guittard Mint Chips.  Sweet mint stuff is just irresistible to me.    These cookies are full of sweet mint stuff, and I’m obsessed with these too: Peppermint Dream Butter Cookies

These are such a simple cookie- just 6 ingredients.  And you can choose what sort of minty thing you’d like to mix in.

I had some of these Guittard Holiday Mint Chips lying around, so I used those.  Also good would be the Andes Peppermint Crunch- baking chips or  chopped up thins.  Just don’t use those butter mints I mentioned 😉

The chips are mixed into the dough, but it’s always a good idea to stud some extras on top before baking for cosmetic purposes, right?

A sprinkle of snow powdered sugar after baking and while they’re still warm, and they’re good to go.

They’re a festive one for the holiday cookie tray, sprinkled with a few festive peppermint wheels.

And I made them just for you! 🙂

Now go enjoy the weekend, deck the halls and get some of your holiday shopping done!  And pick up some of those ‘ol butter mints for old time sake.

Oh, and if you need help with holiday shopping, check out my post sharing 10 unique holiday gift ideas!

Peppermint Dream Butter Cookies

For the recipe pictured, I used Guittard Mint Chips, but you can also use Andes Peppermint Crunch thins (chopped)- or something similar- or any kind of white mint chip.

Yield: 3 dozen cookies

Prep Time:25 min

Cook Time:20 min

Ingredients:

1 cup (2 sticks) salted butter, softened
3 ounces cream cheese
1 cup granulated white sugar
2 1/2 cups Gold Medal® All-Purpose Flour
1 teaspoon peppermint extract
1 1/4 cups chopped Andes Peppermint Crunch Thins or mint chips, divided

Directions:

1. Preheat the oven to 325 degrees F. Line baking sheets with parchment paper or silpat mats (or spray with nonstick spray).

2. In a large bowl, use an electric mixer to combine the butter and cream cheese. Mix in the sugar, then mix in flour and extract. Stir 1 cup of the mint chunks.

3. Use a cookie scoop or a spoon to drop rounded tablespoonfuls of dough onto your prepared baking sheets- 2-inches apart. Top each round of dough with a few additional pieces of mint. Bake 20 minutes, or until golden and set. Remove to a wire rack to cool completely.

Source: RecipeGirl.com

Check out more peppermint cookies from these delicious food blogs:
Sparkling Peppermint Sugar Cookies by We Are Not Martha
Chocolate- Peppermint Bark Cookies by RecipeGirl
Chocolate Chip Peppermint Crunch Cookies by Two Peas and Their Pod
Chocolate- Peppermint Crinkle Cookies by Baker’s Royale
White Chocolate- Peppermint Cookies by The Domestic Rebel

Disclosure:  I’m working with Gold Medal Flour to create seasonal recipes for the next couple of months.  This is one of those goodies.  All opinions shared are my own.

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Lori Lange of Recipe Girl

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Comments

  • Carrie wrote:

    Baked them with some changes–turned out fabulous!

    I had some pastel mint chips left over from Christmas that I needed to use up. Halfway through the recipes I read the reviews. All great picture reviews until I got to the “tried it” reviews…which weren’t so great. Begin Panic! Needed these for an event the next day. Well…I ended up modifying….here’s how…

    Decided to make these as an Easter treat, (1) time of year, and (2) didn’t have any pepper mint extract. I used vanilla extract rather than pepper mint. Also…only had 0.5 ounce of full fat cream cheese, the rest of the 2.5 oz was 1/4 fat. Then finally, got worried about the “flat and hard when cool” review, so I decided to use 1/3 cup egg whites (white to keep the white color and 1/3c = 2 large eggs). Never had a recipe like this without eggs, so felt I should add them. As I mentioned…turned out delicious!!!

    Bottom line…turned out great woth my changes…never tried the original recipe. But thanks for the base! And I definitely added 3 “decretive” chips on the top right before baking. Wish I could post a picture!!

    Thanks!

    • Lori Lange wrote:

      Thanks for the tips!

  • Meg wrote:

    I made these according to the directions. And while they were stilwarm they were amazing! However, once they fully cooled, they were really hard. I have had this happen with another butter cookie recipe too, any idea what’s going on?

    • Lori Lange wrote:

      I’m not sure!

  • Angie @ Big Bear’s Wife wrote:

    Is it ok for me to make these ever after the holidays j/k hahaha. I love all things mint! mmm I bet these are fantastic!

  • Rhea wrote:

    Must try this recipe! However, I have looked high and low, but I haven’t found those cute holiday chips you used! Where did you buy them? Thanks.

    • Lori Lange wrote:

      no idea! Maybe Target? You can use the alternative suggested though.

  • marla wrote:

    Love this recipe! Will be linking back to this in my upcoming post 🙂

  • Sharon wrote:

    These looked so good but came out flat as they had spread and looked nothing like your picture. I am an experienced baker and love your recipes but this one seemed to have way too much butter. Help

    • Lori Lange wrote:

      Really? That’s so strange. I actually had the opposite happen- the didn’t begin to flatten until they had baked for quite some time. Did you use real butter? Full fat cream cheese?

  • Jennifer @ Peanut Butter and Peppers wrote:

    I have these in the oven right now!! I can tell you the dough tasted good!! lol I didn’t have chopped andes or thin mints so I used Trader Joe’s white chocolate peppermint bark. I can’t wait for them to come out of the oven!!