Description
These Peppermint Cheesecake Cookies are a festive and creamy holiday treat combining the rich texture of cheesecake with the refreshing flavor of peppermint and crunchy candy canes. Soft, tender cookies with a hint of white chocolate drizzle make them perfect for gift-giving or enjoying with a warm drink during the winter season.
Ingredients
Scale
Wet Ingredients
- 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
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins and Toppings
- 1/2 cup crushed candy canes (plus extra for topping)
- 1/2 cup white chocolate chips, melted (optional, for drizzle)
- Crushed candy canes, for garnish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Cheese: 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. Then, beat in the egg, vanilla extract, and peppermint extract to incorporate all flavors evenly.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Gently fold in the crushed candy canes for texture and peppermint bursts.
- Form Cookies: Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
- Decorate: Once the cookies have cooled fully, drizzle melted white chocolate over the tops for a decorative and delicious touch. Sprinkle additional crushed candy canes on top for festive garnish.
Notes
- For best results, make sure butter and cream cheese are fully softened to blend easily.
- Don’t overmix the dough to keep cookies tender and prevent them from becoming tough.
- If you prefer a stronger peppermint flavor, you can increase the peppermint extract slightly but be cautious as it can become overpowering.
- The white chocolate drizzle is optional but adds a lovely sweetness and visual appeal.
- Store cookies in an airtight container at room temperature for up to a week or freeze for longer storage.
