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
Scale
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
