Description
These Peppermint Cheesecake Cookies combine the creamy richness of cheesecake with festive peppermint flavors, perfect for holiday celebrations or any time you crave a sweet, minty treat. Soft and chewy with a hint of white chocolate and crushed peppermint candies, these cookies are sure to delight your taste buds.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 large egg
- 1 tsp peppermint extract
- 1/2 tsp vanilla extract
Dry Ingredients
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Add-ins
- 1 cup crushed peppermint candies or candy canes
- 1 cup white chocolate chips
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and cream cheese: In a large bowl, beat together the softened butter and cream cheese until the mixture is smooth and fluffy, creating a creamy base for the dough.
- Add sugar and egg: Incorporate the granulated sugar and continue beating until well combined. Then, mix in the egg, followed by the peppermint and vanilla extracts to infuse the dough with flavor.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
- Mix dry and wet ingredients: Gradually add the flour mixture to the wet ingredients, mixing gently just until combined to avoid overworking the dough and maintain a tender texture.
- Fold in candy and chips: Gently fold in the crushed peppermint candies and white chocolate chips, distributing them evenly throughout the dough for bursts of sweetness and minty crunch.
- Form cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Place the baking sheets in the preheated oven and bake for 10–12 minutes, or until the edges of the cookies begin to turn golden brown, indicating they are done.
- Cool cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage and ensuring the perfect chewy texture.
Notes
- Chill the dough for 30 minutes before baking to achieve thicker, more manageable cookies.
- Use peppermint baking chips instead of crushed candies for a milder peppermint flavor and smoother cookie texture.
