If you love the refreshing zing of mint combined with the creamy decadence of cheesecake, then this Peppermint Cheesecake Cookies Recipe is about to become your new favorite holiday treat. These cookies marry the softness of cheesecake batter with the crispness of crushed candy canes, resulting in a delightful texture and flavor combination that feels both indulgent and festive. Whether you’re baking for a crowd or enjoying a cozy night in, these cookies deliver warmth, sweetness, and a cool peppermint finish that’s simply unforgettable.
Ingredients You’ll Need
Gathering the right ingredients is the secret to any remarkable bake, and with this Peppermint Cheesecake Cookies Recipe, simplicity is key. Each component works wonderfully to balance richness, sweetness, and that irresistible peppermint punch.
- 1 cup unsalted butter, softened: Softened butter ensures a creamy cookie texture without excess greasiness.
- 1 (8-ounce) package cream cheese, softened: Adds the luscious, tangy base that turns these cookies into cheesecake-inspired delights.
- 1 1/4 cups granulated sugar: Sweetness that blends seamlessly without overpowering the peppermint flavor.
- 1 large egg: Helps bind the ingredients together for perfect cookie structure.
- 1 teaspoon vanilla extract: Enhances overall flavor with a warm, inviting note.
- 1/2 teaspoon peppermint extract: Gives the cookie its signature refreshing kick.
- 2 1/2 cups all-purpose flour: The backbone of the cookie, providing necessary structure and chew.
- 1 teaspoon baking powder: A gentle leavening agent to keep the cookies tender and lightly risen.
- 1/2 teaspoon baking soda: Helps with even rising and browning.
- 1/4 teaspoon salt: Balances sweetness and elevates all flavors.
- 1/2 cup crushed candy canes (plus extra for topping): Adds festive crunch and peppermint bursts inside and on top of the cookies.
- 1/2 cup white chocolate chips, melted (optional, for drizzle): A creamy, sweet contrast that finishes these cookies with flair.
- Crushed candy canes, for garnish: A visually striking and tasty decoration to finish each cookie beautifully.
How to Make Peppermint Cheesecake Cookies Recipe
Step 1: Prep Your Oven and Pans
Start by heating your oven to 350 degrees Fahrenheit (175 degrees Celsius), which is just the right temperature to bake cookies that are soft in the middle with lightly golden edges. Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup. This small prep step sets you up for baking success.
Step 2: Cream Butter and Cream Cheese
In a large bowl, beat together the softened butter and cream cheese until the mixture is smooth and fluffy. This creates the creamy foundation that makes your cookies so irresistibly tender. Next, incorporate the granulated sugar, blending everything evenly. Beating the sugar with the butter and cream cheese also ensures these cookies will have a beautifully light texture.
Step 3: Add Flavors and Egg
To your creamy mixture, add the egg, vanilla extract, and peppermint extract. The egg acts as a binding agent, while vanilla and peppermint extracts give these cookies their signature aromatic and refreshing flavor profile. Mix everything well for even distribution.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk the all-purpose flour, baking powder, baking soda, and salt. This ensures your leavening agents and salt are evenly distributed, which is crucial for uniform cookie texture and taste. Gradually add this dry blend to your wet mixture, stirring gently just until combined. Avoid overmixing to maintain a tender crumb.
Step 5: Fold in Crushed Candy Canes
Gently fold in the crushed candy canes. These little bursts of peppermint add delightful texture and flavor contrast, ensuring every bite surprises you with that cooling holiday essence. It’s what transforms these cookies from simple sweets to festive favorites.
Step 6: Shape the Cookies
Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. This spacing helps the cookies spread just enough without sticking together, giving them the perfect round shape and ideal texture.
Step 7: Bake and Cool
Bake the cookies for 10 to 12 minutes, until their edges turn a delicate golden color and the centers are just set. Removing them right at this moment keeps them soft and tender inside. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. This step prevents breakage and helps them set beautifully.
Step 8: Add the Finishing Touches
Once cooled, drizzle the cookies with melted white chocolate for a touch of smooth sweetness. Sprinkle additional crushed candy canes over the drizzle for a festive, colorful pop that makes each bite extra special. This final flourish is totally optional but definitely worth it for that wow factor.
How to Serve Peppermint Cheesecake Cookies Recipe
Garnishes
To serve these cookies, adding a sprinkle of fresh crushed candy canes just before guests arrive keeps them looking vibrant and smelling deliciously minty. A drizzle of white chocolate adds elegance and richness that visually and flavorfully elevates the presentation.
Side Dishes
Pair your Peppermint Cheesecake Cookies with a cozy cup of hot cocoa or a creamy peppermint latte for the ultimate wintertime treat. These drinks complement the cookies’ minty freshness and creamy texture perfectly, making every bite and sip feel like a warm hug.
Creative Ways to Present
Arrange the cookies on a festive platter layered with holly leaves or inside clear glass jars tied with red and green ribbons for beautiful gift ideas. You could even sandwich them with a bit of peppermint buttercream or cream cheese frosting for an indulgent twist that takes this Peppermint Cheesecake Cookies Recipe to the next level.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature. Proper storage preserves their tenderness and prevents the crushed candy canes from absorbing moisture. They usually stay fresh for up to five days, making them perfect for sharing throughout the week.
Freezing
If you want to enjoy these cookies later, they freeze beautifully. Place cooled cookies in a single layer on a tray, freeze until firm, then transfer to a freezer-safe bag or container. They’ll keep well for up to two months. When you’re ready, just thaw at room temperature to enjoy that fresh-baked softness.
Reheating
For a just-baked feel, warm the cookies gently in a microwave for 10 to 15 seconds or in a preheated oven at 300 degrees Fahrenheit for 5 minutes. This revives the creamy texture and melts any white chocolate drizzle slightly, giving you a delightful fresh-from-the-oven experience.
FAQs
Can I substitute the cream cheese with something else?
While cream cheese is essential for that classic cheesecake flavor and texture, you could experiment with mascarpone for a milder taste, but keep in mind the texture and flavor nuances will vary slightly.
What if I don’t have peppermint extract? Can I use mint chocolate chips instead?
Mint chocolate chips add a sweet mint flavor, but peppermint extract delivers a more intense, refreshing peppermint taste. You can combine both for a layered mint experience, but try to keep the extract for that signature flair of the recipe.
Can I make these cookies dairy-free?
This recipe relies heavily on dairy for its creamy texture, so a dairy-free version would require special substitutions like vegan cream cheese and butters. The texture and flavor might shift, but with some experimentation, you can create a close alternative.
How do I crush candy canes easily?
Place candy canes in a sealed plastic bag and use a rolling pin or the bottom of a heavy pan to gently crush them into small pieces. This method is quick and mess-free, perfect for sprinkling over cookies or mixing into dough.
Are these cookies chewy or crisp?
They strike a lovely balance: soft and tender thanks to the cream cheese, yet with slightly crisp edges and crunchy bits of candy cane throughout. The texture makes every bite deliciously satisfying.
Final Thoughts
You truly can’t go wrong with this Peppermint Cheesecake Cookies Recipe when you need a cookie that’s flavorful, festive, and filled with comforting textures. I hope you enjoy baking and sharing these sweet treats as much as I do—they’re the perfect way to spread holiday cheer or treat yourself anytime you crave something uniquely delicious.
Print
Peppermint Cheesecake Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Description
These Peppermint Cheesecake Cookies combine the rich creaminess of cheesecake with the refreshing flavor of peppermint, creating a soft, chewy cookie perfect for the holiday season. Enhanced with crushed candy canes and optional white chocolate drizzle, they deliver a festive treat that’s sure to delight.
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins and Toppings
- 1/2 cup crushed candy canes (plus extra for topping)
- 1/2 cup white chocolate chips, melted (optional, for drizzle)
- Crushed candy canes, for garnish
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Cream Cheese: In a large bowl, cream together the softened butter and cream cheese until the mixture is smooth and fluffy. Then add the granulated sugar and beat until well combined. Follow by beating in the egg, vanilla extract, and peppermint extract for infused flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined to prevent overworking the dough. Gently fold in the crushed candy canes to distribute peppermint bits evenly.
- Form Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake Cookies: Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set. After baking, let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Add Final Touches: Once cooled, drizzle the cookies with melted white chocolate (optional) and sprinkle with additional crushed candy canes to add a festive, crunchy garnish.
Notes
- For best results, ensure butter and cream cheese are fully softened to achieve a smooth batter.
- Do not overmix the dough after adding flour to avoid tough cookies.
- Use parchment paper or silicone mats to prevent sticking and make cleanup easier.
- The white chocolate drizzle is optional but adds a lovely extra layer of flavor and decoration.
- Store cookies in an airtight container at room temperature for up to 5 days.
