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.
Ingredients
Scale
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
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.
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.
