If you adore festive flavors and the creamy richness of cheesecake baked into a cookie, then you are absolutely going to fall in love with this Peppermint Cheesecake Cookies Recipe. These cookies blend the velvety smoothness of cream cheese with the refreshing zing of peppermint and the delightful crunch of crushed candy canes, creating a treat that feels like a holiday celebration in every bite. Perfectly soft, with just a hint of white chocolate sweetness, these cookies are a showstopper for any gathering or cozy night in. Trust me, once you try this Peppermint Cheesecake Cookies Recipe, it will quickly become your go-to festive favorite.
Ingredients You’ll Need
Gathering the right ingredients is a breeze for this Peppermint Cheesecake Cookies Recipe, yet each one plays a crucial role in making these cookies so irresistible. The combination of butter and cream cheese ensures a tender, moist texture, while peppermint extract and crushed candies deliver that refreshing holiday burst. The white chocolate chips add a creamy sweetness that perfectly balances the minty coolness.
- Butter (1 cup, softened): Adds richness and a tender crumb when creamed with cream cheese.
- Cream Cheese (8 oz, softened): Gives the cookies that signature creamy, cheesecake-like texture and tang.
- Granulated Sugar (1 1/4 cups): Sweetens the cookie and helps create structure.
- Egg (1 large): Binds the ingredients together and adds moisture.
- Peppermint Extract (1 tsp): Infuses the dough with bright, minty flavor for that holiday spirit.
- Vanilla Extract (1/2 tsp): Balances and deepens the overall flavor profile.
- All-purpose Flour (3 cups): The base of the dough that provides structure.
- Baking Powder (1/2 tsp): Helps the cookies rise just perfectly to maintain softness.
- Salt (1/2 tsp): Enhances the sweetness and depth of flavor.
- Crushed Peppermint Candies or Candy Canes (1 cup): Adds a crunchy, refreshing peppermint surprise in each bite.
- White Chocolate Chips (1 cup): Lend creamy sweetness that melts softly inside the cookies.
How to Make Peppermint Cheesecake Cookies Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 350°F (175°C) and line your baking sheets with parchment paper. This ensures even baking and easy cleanup, plus keeps your cookies from sticking.
Step 2: Cream Butter and Cream Cheese
In a large bowl, beat the softened butter and cream cheese together until the mixture is smooth and fluffy. This step is key for achieving that melt-in-your-mouth texture, so take your time and make sure it’s well combined.
Step 3: Add Sugar and Flavorings
Mix in the granulated sugar, beating until it’s fully incorporated and the mixture looks light and creamy. Then add the egg, peppermint extract, and vanilla extract. These ingredients bring moistness and that signature peppermint cheesecake flavor that makes these cookies so special.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures everything is evenly distributed and the cookies bake up perfectly.
Step 5: Mix Dry and Wet Ingredients
Slowly add the dry ingredients into the wet ingredients, mixing just until combined. Avoid overmixing here to keep the cookies tender instead of dense.
Step 6: Fold in the Peppermint and White Chocolate
Gently fold in the crushed peppermint candies and white chocolate chips. These add burst after burst of festive flavor and texture that will have everyone reaching for seconds.
Step 7: Scoop and Bake
Drop tablespoon-sized portions of the dough onto your prepared baking sheets, spacing them about 2 inches apart to allow for gentle spreading. Bake for 10–12 minutes or until the edges begin to turn a delicate golden color. Your kitchen will start to smell like a winter wonderland in no time!
Step 8: Cool and Enjoy
Allow the cookies to rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This helps them set beautifully without losing their soft texture.
How to Serve Peppermint Cheesecake Cookies Recipe
Garnishes
For that extra holiday magic, sprinkle a few crushed peppermint candies or a light dusting of powdered sugar on top just before serving. A drizzle of melted white chocolate can also elevate presentation and flavor for special occasions.
Side Dishes
Pair these peppermint cheesecake cookies with a glass of cold milk, hot cocoa, or even a peppermint-spiced latte to amp up the cozy factor. They’re also fantastic alongside a simple cheesecake or fruit tart if you’re hosting a dessert spread.
Creative Ways to Present
Stack them up on a festive plate tied with a red ribbon for gifting, or serve them in mini cellophane bags with a holiday tag. You could also create an ice cream sandwich using these cookies with vanilla or peppermint ice cream for a spectacular twist.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Peppermint Cheesecake Cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to 5 days, allowing you to savor that holiday flavor throughout the week.
Freezing
If you want to bake ahead, freeze unbaked dough balls on a baking sheet, then transfer them to a freezer bag. When ready, bake directly from frozen with an extra minute or two added to the baking time. Already baked cookies freeze well too; just store them in a sealed container with layers of parchment paper to avoid sticking.
Reheating
Warm your cookies slightly in a microwave for about 10 seconds or in a low oven to bring back that fresh-from-the-oven softness and flavor. This is the perfect little treat to revive that freshly baked feeling anytime.
FAQs
Can I use peppermint baking chips instead of crushed candies?
Absolutely! Peppermint baking chips provide a milder, smoother peppermint flavor and a softer texture inside the cookie. Use them if you prefer a less crunchy experience without sacrificing that minty zing.
Do I need to chill the dough before baking?
Chilling the dough for about 30 minutes isn’t required but highly recommended if you prefer thicker, more substantial cookies. It helps the dough firm up so the cookies spread less during baking.
Can I make this recipe gluten-free?
You can substitute the all-purpose flour with a gluten-free flour blend of equal measure, but be mindful that the texture may vary slightly. Using xanthan gum in your blend can help mimic the structure of traditional flour.
How long do these cookies stay fresh?
Stored properly in an airtight container, these peppermint cheesecake cookies will remain fresh and soft for about 5 days at room temperature. Beyond that, freezing is a great option for longer storage.
Can I skip the white chocolate chips?
You can, but the white chocolate adds a sweet creaminess that perfectly complements the peppermint and cheesecake flavors. If you prefer, substitute with regular chocolate chips or omit entirely for a lighter profile.
Final Thoughts
I cannot recommend this Peppermint Cheesecake Cookies Recipe enough if you’re looking for a festive treat that feels both indulgent and joyful. They’re easy to make, wonderfully flavorful, and sure to bring smiles at any holiday table or winter gathering. So grab your ingredients, roll up your sleeves, and make these magical cookies your new holiday tradition!
Print
Peppermint Cheesecake Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Peppermint Cheesecake Cookies combine the creamy richness of cheesecake with refreshing peppermint and sweet white chocolate chips, making them a perfect festive treat for the holiday season or any time you crave a delightful, minty dessert.
Ingredients
Base 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 and Prepare: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Cream Butter and Cream Cheese: In a large bowl, cream together the softened butter and cream cheese until the mixture is smooth and fluffy, creating a creamy base for your cookie dough.
- Add Sugar and Flavorings: Beat in the granulated sugar thoroughly until well combined. Then incorporate the egg, peppermint extract, and vanilla extract, blending everything smoothly into the mixture.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, stirring gently just until the dough forms without overmixing to keep the cookies tender.
- Fold in Peppermint and Chocolate: Carefully fold in the crushed peppermint candies and white chocolate chips to spread the festive flavors and sweetness throughout the dough.
- Shape 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: Bake the cookies for 10–12 minutes or until the edges begin to turn a subtle golden color, indicating they are cooked but still soft inside.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, ensuring the best texture and flavor.
Notes
- Chilling the dough for 30 minutes before baking results in thicker, chewier cookies.
- For a milder flavor and smoother texture, use peppermint baking chips instead of crushed candies.
