Peppermint Cheesecake Cookies are the ultimate holiday treat, combining the rich, creamy texture of cheesecake with the refreshing flavor of peppermint. These soft, melt-in-your-mouth cookies are studded with crushed candy canes and topped with a festive white chocolate drizzle, making them a perfect addition to your holiday baking lineup. Whether you’re hosting a holiday party or simply indulging in a sweet treat, these cookies are sure to impress.

Ingredients:

For the Cookies:

• 1 cup unsalted butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup crushed candy canes (plus extra for topping)

For the Topping:

• 1/2 cup white chocolate chips, melted (optional, for drizzle)
• Crushed candy canes, for garnish

Preparation:

• Step 1: Preheat the Oven
  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• Step 2: Mix the Wet Ingredients
  • In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy. Add the granulated sugar and beat until well combined.
  • Beat in the egg, vanilla extract, and peppermint extract until smooth and fully incorporated.
• Step 3: Add the Dry Ingredients
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Fold in the crushed candy canes for that signature peppermint crunch.
• Step 4: Shape the Cookies
  • Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Step 5: Bake
  • Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Step 6: Drizzle and Garnish (Optional)
  • Once the cookies have cooled, drizzle with melted white chocolate and sprinkle with extra crushed candy canes for a festive touch.

Variation:

For a twist, try adding a handful of chocolate chips to the dough or replacing the peppermint extract with a bit of orange extract for a citrusy holiday flavor.

Cooking Note:

Do not overbake the cookies, as they are meant to be soft and chewy. Check them around 10 minutes to avoid crispiness.

Serving Suggestions:

These peppermint cheesecake cookies are perfect for holiday cookie exchanges, as a sweet treat with coffee or hot cocoa, or as part of a festive dessert platter.

Tips:

• Chill the Dough: If the dough feels too soft, refrigerate it for about 30 minutes before shaping the cookies. This will help them hold their shape while baking.
• White Chocolate Drizzle: If you don’t have white chocolate chips, you can also drizzle melted white chocolate bars or use store-bought frosting for an easy topping.

Prep Time:

• 15 minutes

Bake Time:

• 10-12 minutes

Total Time:

• 25-30 minutes

Servings:

• 24 cookies

Nutritional Information:

• Calories: Approx. 150 per cookie
• Protein: 2 g
• Sodium: 60 mg

FAQs:

• Can I freeze these cookies? Yes, the dough can be frozen for up to 3 months. Bake the cookies straight from frozen, adding an extra 1-2 minutes to the baking time.
• Can I use candy cane extract instead of peppermint extract? Yes, candy cane extract will enhance the minty flavor even more!

Conclusion

Peppermint Cheesecake Cookies offer the perfect balance of creamy, minty, and crunchy in every bite. With their irresistible combination of cream cheese, peppermint, and crushed candy canes, these cookies are sure to be a crowd favorite at any holiday gathering.

Peppermint Cheesecake Cookies

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• Author: recipes
• Total Time: 25-30 minutes

Pin Recipe

Pin Recipe

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup crushed candy canes (plus extra for topping)

For the Topping:

• 1/2 cup white chocolate chips, melted (optional, for drizzle)
• Crushed candy canes, for garnish

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Instructions

• Step 1: Preheat the Oven
  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
• Step 2: Mix the Wet Ingredients
  • In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy. Add the granulated sugar and beat until well combined.
  • Beat in the egg, vanilla extract, and peppermint extract until smooth and fully incorporated.
• Step 3: Add the Dry Ingredients
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  • Fold in the crushed candy canes for that signature peppermint crunch.
• Step 4: Shape the Cookies
  • Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
• Step 5: Bake
  • Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
• Step 6: Drizzle and Garnish (Optional)
  • Once the cookies have cooled, drizzle with melted white chocolate and sprinkle with extra crushed candy canes for a festive touch.

Variation:

For a twist, try adding a handful of chocolate chips to the dough or replacing the peppermint extract with a bit of orange extract for a citrusy holiday flavor.

Notes

Do not overbake the cookies, as they are meant to be soft and chewy. Check them around 10 minutes to avoid crispiness.

Serving Suggestions:

These peppermint cheesecake cookies are perfect for holiday cookie exchanges, as a sweet treat with coffee or hot cocoa, or as part of a festive dessert platter.

Tips:

• Chill the Dough: If the dough feels too soft, refrigerate it for about 30 minutes before shaping the cookies. This will help them hold their shape while baking.
• White Chocolate Drizzle: If you don’t have white chocolate chips, you can also drizzle melted white chocolate bars or use store-bought frosting for an easy topping.

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes

Nutrition

• Serving Size: 24 cookies
• Calories: Approx. 150 per cookie
• Sodium: 60 mg
• Protein: 2 g