Peppermint Cheesecake Cookies

Introduction

I made these Peppermint Cheesecake Cookies for a holiday gathering last weekend, and they were an absolute hit! The creamy texture of the cream cheese paired with the refreshing peppermint flavor made these cookies stand out from the usual holiday treats. They were so soft and chewy, with the perfect balance of mint and sweetness. My family couldn’t get enough of them, and they disappeared in no time. These cookies are a fantastic addition to any holiday dessert table or cookie exchange, and the optional white chocolate drizzle gives them that extra special touch. If you’re looking for a fun and festive cookie to bake this season, these Peppermint Cheesecake Cookies should be at the top of your list!

Why You’ll Love Peppermint Cheesecake Cookies

These Peppermint Cheesecake Cookies are a delightful twist on classic holiday cookies. They combine the smooth, rich texture of cream cheese with the fresh, cool flavor of peppermint, making them a crowd-pleasing treat. Here are a few reasons why you’ll love them:

• Perfect Balance of Creamy and Crunchy: The cream cheese adds a rich, velvety texture to the cookies, while the crushed candy canes bring a delightful crunch.
• Festive and Flavorful: These cookies offer a refreshing peppermint flavor that perfectly matches the holiday season. The optional white chocolate drizzle gives them an elegant finish.
• Easy to Make: With just a few simple ingredients and a quick baking time, these cookies are perfect for busy holiday baking sessions.
• Versatile: Whether you’re baking for a Christmas party, cookie exchange, or just treating yourself, these cookies are a great choice for any occasion.

Ingredients

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:

• 1/2 cup white chocolate chips, melted (optional, for drizzle)
• Crushed candy canes, for garnish

Instructions

Preheat the Oven:

Set your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.

Mix the Wet Ingredients:

In a large bowl, cream together the softened 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 everything is well incorporated.

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 ingredients, mixing until just combined. Be careful not to overmix. Once everything is combined, fold in the crushed candy canes.

Shape the Cookies:

Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. This will give the cookies room to spread while baking.

Bake:

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 them to a wire rack to cool completely.

Drizzle and Garnish (Optional):

Once the cookies are completely cooled, drizzle with melted white chocolate and sprinkle with extra crushed candy canes for a festive touch. This optional step adds a nice visual appeal and a bit of extra sweetness.

Nutrition Facts (Servings and Calories Per Serving)

• Servings: 24 cookies
• Calories per Serving: Approximately 160 calories per cookie
• Total Fat: 8g
• Saturated Fat: 4g
• Trans Fat: 0g
• Cholesterol: 25mg
• Sodium: 45mg
• Carbohydrates: 22g
• Fiber: 1g
• Sugar: 12g
• Protein: 2g

Preparation Time

• Prep Time: 15 minutes
• Baking Time: 10-12 minutes
• Total Time: 30 minutes

How to Serve

• Serve these cookies on a festive platter at your next holiday gathering or cookie exchange.
• Pair them with a warm cup of hot cocoa or coffee for the ultimate holiday treat.
• Store the cookies in an airtight container for up to 5 days, ensuring they stay soft and fresh.
• These cookies also make a great gift! Package them in a cute holiday box or bag for a thoughtful homemade present.
• Freeze the cookies for up to 3 months to save for later, just make sure to wrap them well to prevent freezer burn.

Additional Tips

1. Don’t Overmix the Dough: Mix the dough until the ingredients are just combined to avoid dense cookies. Overmixing can result in a tougher texture.
2. Chill the Dough (Optional): If you have time, chill the dough for 30 minutes before baking. This will help the cookies maintain their shape while baking.
3. Use Fresh Ingredients: Ensure that your cream cheese and butter are softened before mixing for the best texture. Cold butter or cream cheese can result in lumpy dough.
4. Adjust the Peppermint Flavor: If you love peppermint, feel free to add a little more peppermint extract to the dough for an extra burst of flavor.
5. Store Properly: These cookies are best stored in an airtight container at room temperature to keep them soft. If you plan to freeze them, separate the layers with parchment paper to prevent them from sticking together.

FAQ

1. Can I use low-fat cream cheese? While you can use low-fat cream cheese, the texture may not be as rich and creamy as using full-fat cream cheese.
2. Can I make these cookies gluten-free? Yes! You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
3. How can I make these cookies dairy-free? For a dairy-free version, use dairy-free cream cheese and butter substitutes, and ensure the white chocolate chips are dairy-free if you plan to drizzle them.
4. Can I make these cookies without the candy cane topping? Absolutely! The crushed candy canes are optional. You can skip the topping or replace it with mini chocolate chips for a different flavor.
5. How do I store these cookies? Store the cookies in an airtight container at room temperature for up to 5 days. They can also be frozen for up to 3 months.
6. Can I freeze the dough? Yes, you can freeze the dough before baking. Just scoop the dough into balls and place them on a baking sheet. Freeze for 1 hour, then transfer the dough balls to a freezer-safe bag. Bake directly from frozen, adding an extra minute or two to the baking time.
7. Can I use a hand mixer instead of a stand mixer? Yes, a hand mixer will work just fine. Just make sure to mix the dough thoroughly, but be careful not to overmix.
8. What can I use if I don’t have peppermint extract? You can substitute peppermint extract with mint extract or use crushed peppermint candies for flavor.
9. Can I skip the white chocolate drizzle? Yes, the white chocolate drizzle is optional. The cookies are delicious on their own without it.
10. Can I add other toppings to these cookies? Yes! You can top these cookies with chocolate chips, sprinkles, or even drizzle them with melted dark chocolate for a different flavor profile.

Conclusion

These Peppermint Cheesecake Cookies are the perfect holiday treat, combining the creamy richness of cream cheese with the refreshing flavor of peppermint. Whether you’re baking for a Christmas party, cookie exchange, or just treating yourself, these cookies are sure to impress. With their soft, chewy texture, festive candy cane garnish, and optional white chocolate drizzle, they’ll become a holiday favorite in no time. Easy to make and even easier to enjoy, these cookies are a must-try this season!

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