Peppermint Cheesecake Cookies are a creamy, minty delight that bring festive cheer to your holiday baking. With their soft texture, bursts of peppermint flavor, and optional white chocolate drizzle, these cookies are perfect for cookie exchanges, dessert trays, or simply enjoying with a warm drink.

Why You’ll Love This Recipe

• Festive Flavor: The combination of peppermint and cream cheese is a holiday classic.
• Soft and Chewy: These cookies have a perfectly tender texture.
• Easy to Make: Simple steps make this recipe ideal for bakers of all levels.
• Versatile: Drizzle with white chocolate or leave them plain—the choice is yours.
• Perfect for Sharing: Great for cookie exchanges, holiday parties, or gifting.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Cookies:

• 1 cup unsalted butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup crushed candy canes (plus extra for topping)

For the Topping (Optional):

• 1/2 cup white chocolate chips, melted
• Crushed candy canes, for garnish

Directions

Step 1: Preheat the Oven

1. Preheat your oven to 350°F (175°C).
2. Line two baking sheets with parchment paper.

Step 2: Mix the Wet Ingredients

1. In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy.
2. Add the granulated sugar and beat until well combined.
3. Beat in the egg, vanilla extract, and peppermint extract until smooth and fully incorporated.

Step 3: Add the Dry Ingredients

1. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
3. Fold in the crushed candy canes for a festive crunch.

Step 4: Shape the Cookies

1. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets.
2. Space the cookies about 2 inches apart to allow for spreading.

Step 5: Bake

1. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are set.
2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Step 6: Drizzle and Garnish (Optional)

1. Once the cookies have cooled, drizzle with melted white chocolate.
2. Sprinkle with extra crushed candy canes for a festive touch.

Servings and Timing

• Servings: 24 cookies
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes

Variations

• Chocolate Peppermint: Add mini chocolate chips or cocoa powder for a chocolate twist.
• Gluten-Free Option: Use a gluten-free all-purpose flour blend.
• Darker Peppermint Flavor: Substitute white chocolate with dark chocolate drizzle.
• Extra Minty: Add chopped Andes mints or peppermint bark to the dough.
• Holiday Colors: Use red and green sanding sugar for decoration instead of crushed candy canes.

Storage

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze unfrosted cookies for up to 2 months. Thaw at room temperature and drizzle with chocolate before serving.

FAQs

1. Can I make the dough ahead of time?

Yes, refrigerate the dough for up to 2 days or freeze for up to 2 months.

2. How do I keep the candy canes from melting too much?

Use crushed candy canes and fold them gently into the dough to distribute evenly.

3. Can I use peppermint candy instead of candy canes?

Yes, crushed peppermint candies work as a substitute.

4. How do I melt white chocolate chips?

Microwave in 20-second intervals, stirring between each, until smooth.

5. Can I use peppermint extract alone?

Yes, if you prefer a stronger peppermint flavor, adjust the vanilla and increase peppermint extract slightly.

6. What’s the best way to crush candy canes?

Place them in a sealed plastic bag and use a rolling pin or mallet to crush.

7. Can I omit the cream cheese?

No, cream cheese is essential for the unique flavor and texture of these cookies.

8. What’s the texture of these cookies?

They are soft, chewy, and slightly creamy, with a peppermint crunch.

9. Are these cookies overly sweet?

The cream cheese balances the sweetness, making them rich but not overly sugary.

10. Can I double the recipe?

Yes, simply double all ingredients and bake in batches.

Conclusion

Peppermint Cheesecake Cookies are a festive holiday favorite with their creamy texture, refreshing peppermint flavor, and cheerful candy cane crunch. Perfect for cookie exchanges, Christmas parties, or gifting, these cookies are sure to spread holiday joy. Whip up a batch, drizzle with white chocolate, and enjoy the minty goodness!

Peppermint Cheesecake Cookies

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• Author: fella
• Prep Time: 20min
• Cook Time: 12minutes
• Total Time: 32minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Print Recipe

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Description

Bake up a batch of these Peppermint Cheesecake Cookies! Soft, creamy, and loaded with holiday flavor, they’re the ultimate festive treat with a hint of mint and a drizzle of white chocolate.

 

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Ingredients

Scale 1x2x3x

For the Cookies:

• 1 cup unsalted butter, softened
• 1 (8-ounce) package cream cheese, softened
• 1 1/4 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup crushed candy canes (plus extra for topping)

For the Topping (Optional):

• 1/2 cup white chocolate chips, melted
• Crushed candy canes, for garnish

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat the Oven

• Preheat the oven to 350°F (175°C).
• Line two baking sheets with parchment paper or silicone baking mats.

2. Mix the Wet Ingredients

• In a large bowl, cream together the butter and cream cheese until smooth and fluffy.
• Add the granulated sugar and beat until well combined.
• Beat in the egg, vanilla extract, and peppermint extract until fully incorporated.

3. Add the Dry Ingredients

• In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing until just combined.
• Fold in the crushed candy canes for a festive crunch.

4. Shape the Cookies

• Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets.
• Space them about 2 inches apart to allow for spreading.

5. Bake the Cookies

• Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
• Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

6. Drizzle and Garnish (Optional)

• Once cooled, drizzle the cookies with melted white chocolate using a spoon or piping bag.
• Sprinkle with extra crushed candy canes for a festive finish.

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Notes

• For a stronger peppermint flavor, increase the peppermint extract to 3/4 teaspoon.
• Use a small food processor to crush the candy canes evenly.
• Store cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 3 months.