Description
These peppermint cheesecake cookies combine the creamy richness of cheesecake with the refreshing crunch of peppermint, making them a perfect holiday treat!
Ingredients
Scale
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 (Optional):
- 1/2 cup white chocolate chips, melted
- Crushed candy canes for garnish
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Prepare two baking sheets by lining them with parchment paper. This prevents sticking and makes cleanup a breeze.
- Mix the Wet Ingredients: In a large mixing bowl, cream together the softened butter and cream cheese. Beat until the mixture is smooth and fluffy. Next, add the granulated sugar and mix thoroughly. Incorporate the egg, vanilla extract, and peppermint extract, ensuring everything blends well.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix! Finally, fold in the crushed candy canes for that delightful crunch and festive flavor.
- Shape the Dough: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets. Space them about 2 inches apart to give the cookies room to spread.
- Bake: Bake the cookies in the preheated oven for 10–12 minutes, or until the edges are lightly golden and the centers are set. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Drizzle and Garnish (Optional): Once cooled, drizzle the cookies with melted white chocolate for a luxurious touch. Sprinkle extra crushed candy canes on top for added festive flair.
Notes
- Soft Butter and Cream Cheese Are Key: For the creamiest texture, ensure your butter and cream cheese are fully softened before mixing.
- Don’t Skip the Cooling Step: Allowing the cookies to cool completely ensures they hold their shape and texture, especially when adding toppings.
- Make-Ahead Option: You can prepare the dough a day ahead and refrigerate it. Just bring it to room temperature before shaping and baking.
- Storage Advice: Store your peppermint cheesecake cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer and enjoy within a month.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120kcal
- Sugar: 8g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg