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
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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
- Preheat Oven & Prepare Baking Sheet:
- Preheat oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- 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.
- Combine Dry Ingredients:
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add to the wet ingredients, mixing until combined.
- 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.
- 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.
- 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
