Creamy Peppermint Cheesecake Cookies | YumAndJoy

Creamy Peppermint Cheesecake Cookies

These indulgent cheesecake cookies are bursting with peppermint flavor and a touch of candy cane crunch. Soft, creamy, and perfectly festive, they’re an irresistible holiday treat that’s easy to make. Whether for Christmas gatherings, cookie exchanges, or simply to satisfy your sweet tooth, these cookies are a must-try!

Why You’ll Love This Recipe

  • Soft & Creamy Texture – A perfect balance between a cookie and a cheesecake bite.
  • Festive & Fun – The peppermint flavor and candy cane crunch make them ideal for the holidays.
  • Easy to Make – Simple ingredients and no complicated steps.
  • Make-Ahead Friendly – The dough can be prepped in advance for stress-free baking.
  • Perfect for Gifting – These cookies are beautiful, delicious, and great for holiday cookie tins.

Ingredients

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

  • Cream cheese
  • Unsalted butter
  • Granulated sugar
  • Egg
  • Vanilla extract
  • Peppermint extract
  • All-purpose flour
  • Baking powder
  • Salt
  • Crushed candy canes
  • White chocolate chips (optional, for extra sweetness)

Directions

  1. Preheat & Prepare – Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. Mix Wet Ingredients – In a large bowl, beat the cream cheese, butter, and sugar until light and fluffy. Add the egg, vanilla extract, and peppermint extract, mixing until smooth.
  3. Combine Dry Ingredients – In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Form the Dough – Gradually mix the dry ingredients into the wet mixture. Stir in the crushed candy canes and white chocolate chips (if using).
  5. Chill the Dough – Cover and refrigerate the dough for at least 30 minutes to firm up.
  6. Shape & Bake – Scoop tablespoon-sized portions of dough onto the prepared baking sheet. Bake for 10-12 minutes, or until the edges are set but the centers are slightly soft.
  7. Cool & Serve – Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Enjoy!

Servings and Timing

  • Servings: 18-24 cookies
  • Prep Time: 15 minutes
  • Chilling Time: 30 minutes
  • Bake Time: 12 minutes
  • Total Time: 57 minutes

Variations

  • Chocolate Drizzle – Drizzle melted dark or white chocolate over the cooled cookies.
  • Extra Crunch – Mix in crushed peppermint bark or chopped nuts.
  • Gluten-Free Version – Use a gluten-free flour blend.
  • Double Peppermint – Add mini peppermint patties or peppermint chips for more minty goodness.
  • Stuffed Cheesecake Center – Roll the dough around a small cube of cream cheese for a surprise filling.

Storage/Reheating

  • Room Temperature: Store in an airtight container for up to 3 days.
  • Refrigerator: Keep in the fridge for up to 1 week for a firmer, cheesecake-like texture.
  • Freezer: Freeze baked cookies for up to 2 months. Thaw at room temperature before serving.
  • Reheating: No need to reheat, but you can warm them slightly in the microwave for a softer texture.

FAQs

Can I make these cookies ahead of time?

Yes! The dough can be refrigerated for up to 48 hours before baking.

How do I keep the cookies soft?

Store them in an airtight container with a slice of bread to maintain moisture.

Can I use candy cane extract instead of peppermint extract?

Yes! Candy cane extract provides a slightly sweeter peppermint flavor.

What if I don’t have cream cheese?

Mascarpone cheese can be a substitute, but the texture will be slightly different.

Can I use store-bought sugar cookie dough?

Yes, but homemade dough gives the best creamy texture.

How do I crush candy canes without making a mess?

Place them in a zip-top bag and crush them with a rolling pin.

Can I use milk chocolate instead of white chocolate?

Absolutely! Dark or milk chocolate pairs well with peppermint.

How do I prevent my cookies from spreading too much?

Chilling the dough before baking helps keep them from spreading too much.

Can I use peppermint candies instead of candy canes?

Yes, but make sure they are finely crushed for even distribution.

What’s the best way to decorate these cookies?

A drizzle of white chocolate and a sprinkle of crushed candy cane make them extra festive!

Conclusion

Creamy Peppermint Cheesecake Cookies are the perfect holiday treat, combining the best of cheesecake and cookies in one delicious bite. With their soft texture, refreshing peppermint flavor, and festive candy cane crunch, they’re sure to be a hit at any gathering. Try them today and enjoy a sweet taste of the holidays!

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Creamy Peppermint Cheesecake Cookies

Creamy Peppermint Cheesecake Cookies


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  • Author: asma
  • Total Time: 27 minutes
  • Yield: 1820 cookies 1x
  • Diet: Vegetarian

Description

These indulgent Peppermint Cheesecake Cookies are bursting with creamy cheesecake flavor, cool peppermint, and a crunchy candy cane topping. A simple, festive dessert perfect for the holidays!


Ingredients

Units Scale

For the Cookies:

  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp peppermint extract
  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup crushed candy canes (for topping)

For the White Chocolate Drizzle (Optional):

  • 1/2 cup white chocolate chips
  • 1 tsp coconut oil or butter

Instructions

  1. Preheat Oven & Prepare Baking Sheet:
    • Preheat oven to 350°F (175°C).
    • Line a baking sheet with parchment paper.
  2. Make the Cookie Dough:
    • In a large bowl, beat butter, cream cheese, and sugar until light and fluffy.
    • Mix in egg, vanilla extract, and peppermint extract.
  3. Combine Dry Ingredients:
    • In a separate bowl, whisk together flour, baking powder, and salt.
    • Gradually add to the wet ingredients, mixing until combined.
  4. Shape & Bake:
    • Scoop dough into 1-inch balls and place on the prepared baking sheet.
    • Slightly flatten each ball and sprinkle with crushed candy canes.
    • Bake for 10-12 minutes, until edges are set but centers are soft.
  5. Cool & Drizzle (Optional):
    • Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
    • Melt white chocolate chips with coconut oil in the microwave in 30-second intervals, stirring until smooth.
    • Drizzle over cookies for extra sweetness.
  6. Serve & Enjoy!
    • Let chocolate set before serving. Store in an airtight container for up to 5 days.

Notes

  • Use crushed peppermint candies if you don’t have candy canes.
  • Make ahead: Dough can be chilled for up to 24 hours before baking.
  • For extra crunch, mix in mini chocolate chips or crushed Oreos.
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
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