Description
These Peppermint Cheesecake Cookies combine the smooth richness of cream cheese with the cool, refreshing flavor of peppermint. With a soft, chewy texture and a festive candy cane topping, they are the perfect holiday treat. Add a drizzle of white chocolate for extra sweetness and visual appeal!
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:
- 1/2 cup white chocolate chips, melted (optional, for drizzle)
- Crushed candy canes, for garnish
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
- 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.
- 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. Fold in the crushed candy canes.
- Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- 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.
- Once the cookies are completely cooled, drizzle with melted white chocolate and sprinkle with extra crushed candy canes for a festive touch.
Notes
- Store these cookies in an airtight container at room temperature for up to 5 days.
- You can freeze the dough before baking. Scoop the dough into balls and freeze for 1-2 hours. After freezing, transfer the dough balls to a freezer-safe bag and bake directly from frozen.
- The white chocolate drizzle is optional, but it adds a delicious, sweet touch to these cookies.
- Adjust the amount of peppermint extract if you prefer a stronger or milder peppermint flavor.
- For a colorful twist, you can also use colored sprinkles in addition to or instead of crushed candy canes.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12 g
- Sodium: 45mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg