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
Scale
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.
