Peppermint Cheesecake Cookies Recipe
There’s something downright magical about Peppermint Cheesecake Cookies: they’re soft, creamy, dreamy, and overflowing with festive flair from the very first bite! Imagine the irresistible tang of cheesecake blended with cool peppermint and pockets of melty white chocolate, all wrapped up in a tender cookie with a sparkling candy crunch. Whether you’re planning a holiday cookie tray or just need a little winter cheer, these cookies are the treat you’ll want to bake (and share!) again and again.
Ingredients You’ll Need
These Peppermint Cheesecake Cookies come together with a handful of pantry classics, each playing a starring role in taste, texture, and those eye-catching pops of color. Don’t skip a thing: every ingredient has a job, from keeping the cookies super moist to helping them rise just right!
- Unsalted butter, softened: Ensures your cookies are rich, tender, and melt beautifully in your mouth.
- Cream cheese (8 oz), softened: Brings the signature tang and cheesecake creaminess that sets these cookies apart.
- Granulated sugar: Sweetens every bite and helps create that perfect cookie crumb.
- Large egg: Binds everything together and adds a bit of lift for pillow-like texture.
- Peppermint extract: Delivers cool, refreshing flavor throughout the dough; a little goes a long way.
- Vanilla extract: Rounds out and softens the peppermint flavor for a balanced finish.
- All-purpose flour: Provides structure and keeps the cookies soft but sturdy enough for mix-ins.
- Baking powder: Gives the dough a gentle rise so your cookies don’t come out flat.
- Salt: Enhances sweetness and brings forward every flavor note.
- Crushed peppermint candies or candy canes: Adds color, crunch, and extra holiday sparkle—plus that festive bite!
- White chocolate chips: Lend creamy bursts of sweetness that complement the mint to perfection.
How to Make Peppermint Cheesecake Cookies
Step 1: Prep Your Oven and Baking Sheets
Preheat your oven to 350°F (175°C), and line baking sheets with parchment paper to prevent sticking and make cleanup a breeze. It’s a little thing that makes a big difference for even baking and perfectly golden bottoms.
Step 2: Cream Butter and Cream Cheese
In a large mixing bowl, use a hand mixer or stand mixer to beat together the softened unsalted butter and cream cheese. Mix until smooth, fluffy, and completely combined—this is where that classic cheesecake richness starts!
Step 3: Add Sugar and Flavors
Pour in the granulated sugar and beat again until everything looks light and creamy. Then, crack in the egg and add both the peppermint and vanilla extracts. Continue mixing until fully incorporated; your kitchen will start to smell incredible at this point.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This step ensures every bite of your cookie has an even mix of rise and flavor, so don’t skip the whisking!
Step 5: Mix Dough Together
Gradually add the dry ingredients to your wet mixture, mixing on low just until combined. Be careful not to overmix—stop as soon as you see no more streaks of flour for cookies that stay deliciously tender.
Step 6: Fold in Candy and Chips
Gently fold in the crushed peppermint candies (or candy canes) and white chocolate chips. These mix-ins are the heart of Peppermint Cheesecake Cookies, delivering bursts of holiday color, crunch, and creaminess all in one bite.
Step 7: Scoop and Bake
Using a tablespoon or small cookie scoop, portion out the dough onto your parchment-lined sheets, making sure to leave about 2 inches between each cookie for spreading. Bake for 10 to 12 minutes, just until the edges turn lightly golden. The centers should still look a bit soft—that’s the magic for extra chewy cookies!
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. The cooling time lets the cookies set up for the perfect, delicate, cheesecake-like texture every single time.
How to Serve Peppermint Cheesecake Cookies
Garnishes
Give your Peppermint Cheesecake Cookies an extra festive finish with a few playful garnishes. Try a dusting of powdered sugar, a drizzle of melted white chocolate, or an extra sprinkle of crushed peppermint on top. These easy touches make every cookie tray look like a winter wonderland!
Side Dishes
Pair these cookies with hot cocoa, creamy coffee drinks, or spiced chai tea for the coziest treat imaginable. If you’re serving them after a holiday meal, a scoop of vanilla or peppermint ice cream alongside the cookies is a guaranteed showstopper.
Creative Ways to Present
Pack a few Peppermint Cheesecake Cookies in clear cellophane bags tied with festive ribbon for edible gifts, or stack them in a tall glass jar for a stunning cookie centerpiece. For parties, arrange them on a platter with white chocolate-dipped strawberries and mini candy canes for an extra pop of holiday color.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cookies in an airtight container at room temperature for up to 4 days. The cookies stay soft and chewy thanks to the cream cheese, and their flavor only gets better the next day!
Freezing
Peppermint Cheesecake Cookies freeze beautifully. Line them in a single layer on a baking sheet to freeze until solid, then transfer to a zip-top freezer bag or airtight container for up to 2 months. Thaw at room temperature and they’ll taste freshly baked.
Reheating
If you love your cookies a bit warm and gooey, just pop one in the microwave for about 10 seconds. The white chocolate will melt slightly, and the peppermint aroma will come right back to life!
FAQs
Can I use peppermint baking chips instead of crushed candy canes?
Yes! Peppermint baking chips make for a smoother cookie with a milder peppermint flavor and less crunch, which some people love for a softer bite.
Do I really need to chill the dough?
Chilling the dough for about 30 minutes helps the cookies stay thicker and prevents excessive spreading, resulting in a bakery-style, extra-soft center.
What’s the best way to crush peppermint candies?
Place the candies or candy canes in a zip-top bag and gently crush them with a rolling pin or meat mallet. Go for a mix of fine bits and slightly larger chunks for the best texture and sparkle.
Can I make these cookies gluten-free?
Absolutely—just swap in your favorite 1:1 gluten-free flour blend in place of the all-purpose flour, and bake as directed. The results are just as festive and delicious.
Why are my cookies spreading too much?
If your cookies are coming out flat, double-check that your butter and cream cheese aren’t too warm. Also, don’t forget to chill the dough before baking; it really helps maintain thickness!
Final Thoughts
Nothing gets a party started (or brightens a cozy night in) quite like a batch of homemade Peppermint Cheesecake Cookies. With their creamy middles, peppermint crunch, and pure holiday magic, they’re a treat you’ll want to share with everyone you know. Give them a try—you’ll be asked for the recipe all season long!
Print
Peppermint Cheesecake Cookies Recipe
- Total Time: 32 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of peppermint and cheesecake flavors with these festive Peppermint Cheesecake Cookies. Perfect for holiday gatherings or Christmas cookie exchanges, these treats are sure to impress your friends and family.
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 Ingredients:
- 1 cup crushed peppermint candies or candy canes
- 1 cup white chocolate chips
Instructions
- Preheat the oven and prepare baking sheets: 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 eggs: Add the sugar and beat until well combined. 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.
- Fold in mix-ins: Fold in the crushed peppermint candies and white chocolate chips.
- Bake the cookies: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10–12 minutes or until the edges are just starting to turn golden.
- Cool and serve: 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
