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
Scale
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.
