Peppermint Melt Away Cookies

By KeyIngredient

Ingredients

• Nonstick aluminum foil
• 1 (8-oz) package cream cheese
• 1/2 cup unsalted butter (1 stick)
• 1 cup starlight mints (or candy canes), finely crushed
• Large zip-top bag
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1 box white cake mix (15–18 oz), divided
• 1 cup white chocolate morsels

Preparation

Step 1

Prep
- Preheat oven to 350°F. Coat baking sheet(s) with spray.
- Cut cream cheese and butter into small pieces; place in large bowl to soften.
- Crush mints in zip-top bag using meat mallet.

Steps
Preheat oven to 350°F.

Line baking sheets with foil.
Cut cream cheese and butter into small pieces; place in large bowl to soften. Crush mints in zip-top bag using meat mallet (or use a food processor) until texture of sand.

Add egg, vanilla, and one-half of the cake mix to cream cheese and butter. Mix with electric mixer 1–2 minutes or until thoroughly blended.

Stir in remaining half of cake mix, morsels, and 1/2 cup mints until blended. Place remaining 1/2 cup mints in shallow bowl. Chill dough 10–15 minutes.

Shape dough into 1-inch balls and lightly dip tops into reserved mints (about 1/8 teaspoon each).

Place cookies on baking sheets, mint side up, 2-inches apart. (Be careful not to allow mints to touch baking sheet as the candy will melt and stick.)

Bake 10–12 minutes or until cookies are lightly browned and centers are barely set. Let stand 3–4 minutes, then transfer to wire racks to cool. Serve.