Peppermint Cheesecake Cookies Recipe
There’s nothing quite as festive and crave-worthy as a batch of Peppermint Cheesecake Cookies. Imagine the perfect marriage of creamy cheesecake richness, cool peppermint zing, and sweet, melty white chocolate made for chilly evenings, family gatherings, or anytime you want to spread some extra cheer. These cookies boast a soft, pillowy texture from cream cheese, pops of mint from crushed candies, and a sparkle of wintry flavor in every single bite. Whether you’re planning a cookie swap or just need a sweet seasonal pick-me-up, Peppermint Cheesecake Cookies will win hearts (and taste buds) instantly!
Ingredients You’ll Need
The beauty of these cookies is that their ingredient list is simple, but each item plays an important role in creating the ultimate texture and taste. Every element brings the recipe to life with lush flavor, creamy softness, or that signature peppermint pop.
- Unsalted butter (1 cup, softened): Provides rich flavor and helps create a tender cookie crumb; always use room temperature for the best texture.
- Cream cheese (8 oz, softened): The secret to ultra-soft, cheesecake-like centers that practically melt in your mouth.
- Granulated sugar (1 1/4 cups): Sweetens the dough and promotes that classic chewy edge.
- Large egg (1): Adds moisture and acts as the binding agent, holding all that holiday goodness together.
- Peppermint extract (1 tsp): Infuses the entire cookie with that cool, refreshing mint you crave in each bite.
- Vanilla extract (1/2 tsp): Balances out the bold peppermint for a smooth, bakery-style finish.
- All-purpose flour (3 cups): Gives the cookies structure and a soft, tender center.
- Baking powder (1/2 tsp): Adds just a little lift to keep your cookies fluffy instead of dense.
- Salt (1/2 tsp): Enhances all the flavors so you get the full impact with every bite.
- Crushed peppermint candies or candy canes (1 cup): Adds color, crunch, and a magical burst of minty sweetness—perfect for the holiday season!
- White chocolate chips (1 cup): Brings creamy sweetness and gooey melt-in-your-mouth moments throughout every cookie.
How to Make Peppermint Cheesecake Cookies
Step 1: Prepare Your Workspace
Start by preheating your oven to 350°F (175°C), and line your baking sheets with parchment paper. This not only guarantees even baking and easy cleanup, but it also makes transferring those cookies to a cooling rack a breeze—no sticking, no mess.
Step 2: Cream Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until the mixture is velvety and fluffy. Take your time here; giving this step some extra care makes for impossibly tender Peppermint Cheesecake Cookies later!
Step 3: Add Sugar and Wet Ingredients
Pour in the granulated sugar and beat until well combined, then mix in the egg, peppermint extract, and vanilla extract. These wet ingredients set the stage for bold flavor and perfectly moist cookies.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to your wet ingredients, mixing gently until just incorporated—over-beating can lead to tough cookies, so keep it gentle!
Step 5: Stir in Peppermint and White Chocolate
Fold in the crushed peppermint candies (or candy canes) and white chocolate chips until everything is evening distributed. Each spoonful should have a little bit of peppermint magic and creamy chocolate throughout.
Step 6: Scoop and Chill (Optional)
Scoop tablespoon-sized portions of dough onto your prepared baking sheets, spacing them about 2 inches apart. If you love thick, bakery-style cookies, chill the dough in the refrigerator for about 30 minutes before baking.
Step 7: Bake to Perfection
Bake in the preheated oven for 10–12 minutes or until the edges are just starting to turn golden. The cookies should look set but still soft in the center—don’t overbake! Let them cool on the baking sheet for 5 minutes before gently moving to a wire rack to cool completely.
How to Serve Peppermint Cheesecake Cookies
Garnishes
For a beautiful finish, sprinkle extra crushed peppermint candies over the warm cookies, or drizzle with melted white chocolate for an extra-luxe touch. Edible glitter or festive sprinkles can make them truly sparkle on any holiday table!
Side Dishes
Pair your Peppermint Cheesecake Cookies with a steaming mug of hot cocoa, a creamy latte, or even a scoop of peppermint stick ice cream. These cookies are also right at home beside a platter of other festive treats if you’re planning a dessert buffet.
Creative Ways to Present
Package a half-dozen cookies in a decorative box with a bow for the ultimate edible gift, or pile them high on a colorful cake stand for a show-stopping centerpiece. For parties, try serving them with mini candy canes for an extra playful touch.
Make Ahead and Storage
Storing Leftovers
Peppermint Cheesecake Cookies keep beautifully in an airtight container at room temperature for up to four days. The cream cheese in the dough will keep them soft and moist, but be sure to stow them in a cool, dry spot.
Freezing
For longer storage, freeze cooled cookies in a single layer on a baking sheet, then transfer to a zip-top bag or airtight container. They’ll stay fresh for up to two months—just let them thaw at room temperature before serving for best results.
Reheating
If you love that just-baked taste, pop a cookie or two in the microwave for 8–10 seconds before eating. This brings the white chocolate chips back to their gooey best and revives the peppermint aroma!
FAQs
Can I use peppermint baking chips instead of crushed candies?
Absolutely! Peppermint baking chips are a great alternative if you prefer a milder mint flavor and a smoother texture throughout your Peppermint Cheesecake Cookies. They blend seamlessly into the dough and still deliver that festive punch.
Should the dough be chilled before baking?
Chilling the dough is optional but highly recommended if you want thicker, puffier cookies. Just a 30-minute rest in the fridge helps prevent over-spreading and enhances the richness of your Peppermint Cheesecake Cookies.
Can I make these cookies gluten-free?
Definitely! Swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. Double-check that your other ingredients (like peppermint candies) are gluten-free, and bake as directed.
How can I prevent the peppermint candies from melting too much?
To minimize melting, opt for coarsely crushing the candies (rather than pulverizing them) and gently fold them into the dough. Avoid placing candies right on the edges of the cookies, since they can caramelize faster than the rest of the dough.
Can I double the recipe for a big crowd?
Yes! This recipe doubles beautifully. Simply scale up all the ingredients, and be sure to mix in batches if your bowl isn’t quite big enough for all that dough. Extra Peppermint Cheesecake Cookies mean more to share!
Final Thoughts
Baking a batch of Peppermint Cheesecake Cookies always feels like unwrapping a little gift—soft, sweet, and bursting with holiday spirit in every bite. Whether you’re making them for loved ones or just to treat yourself, don’t wait to give this recipe a whirl. Your kitchen (and your cookie jar) will thank you!
Print
Peppermint Cheesecake Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Peppermint Cheesecake Cookies are a delightful holiday treat, combining the creamy richness of cheesecake with the refreshing zing of peppermint. Perfect for Christmas or any festive occasion!
Ingredients
Cookie Dough:
- 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
- 3 cups all-purpose flour
- 1/2 tsp baking powder
- 1/2 tsp salt
Additional Mix-ins:
- 1 cup crushed peppermint candies or candy canes
- 1 cup white chocolate chips
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter and cream cheese: In a large bowl, cream together the softened butter and cream cheese until smooth and fluffy.
- Add sugar and egg: Add the sugar and beat until well combined, then mix in the egg, peppermint extract, and vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in mix-ins: Fold in the crushed peppermint candies and white chocolate chips.
- Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheets. Bake for 10–12 minutes or until the edges are just starting to turn golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Chill the dough for 30 minutes before baking for thicker cookies.
- Use peppermint baking chips instead of crushed candies for a milder flavor and smoother texture.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
